Yield
1 loaf, 14 servings (serving size: 1 slice)

Molasses gives this bread a rich, deep brown color and distinctly old-fashioned taste. Because of the whole wheat flour and oats, the chewy loaf won't rise very high.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, baking soda, cinnamon, and salt, stirring with a whisk.

Step 3

Place sugar, butter, and molasses in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Ratings & Reviews

PaulaTheCook's Review

KelliAnne
September 22, 2013
My husband thought this was the best banana bread I have made. This will be my new "go-to" banana bread recipe. I used 1 teaspoon of almond extract in addition to the teaspoon of vanilla. After spraying the bottom of the pan, I used sugar (instead of flour) to help get the bread out. The "crust" was absolutely fabulous. The next time I make it, I will use the mini loaf pans so I can get more crust.

FarmerD's Review

PaulaTheCook
November 20, 2012
This is my very favorite banana bread recipe, ever. The top crust, when it is not long out of the oven . . . oh my gosh- so good! This stuff is far more robust than typical banana bread! I've been making it for years with great satisfaction- ever since it graced the pages of the 2003 CL issue. The extra texture/fiber from the oats and the whole wheat flour is great; I'm so crazy for the molasses flavor that I use black strap. Have also used Far East seasoning in place of the cinnamon for a slightly spicier touch.

AmyJ71's Review

FarmerD
June 09, 2012
N/A

EllenDeller's Review

AmyJ71
September 07, 2009
Very distinct molasses flavor and a cake-like texture. This is good, but I prefer a lighter banana bread. I cut the sugar to 1/2 cup (and it could have been easily cut to 1/3 cup), added a 1/4 cup finely chopped walnuts too. I used Yoplait Light banana yogurt for extra banana taste without extra calories.

KelliAnne's Review

EllenDeller
April 26, 2009
This is probably the most beautiful banana bread I've ever made. I sprinkled some oats on top before baking. I thought is was delicious. It was a less sweet banana bread. My roommate preferred the sweeter variety I make. There sure is a lot of fiber in this bread! Just make sure to spray the pan very well. I missed a spot and lost part of the bottom on my bread. I would definitely make again