Simple & Hearty Oatmeal Banana Bread

Breakfast is the most important meal of the day. Breakfast also happens to be the hardest meal of the day to convince my kids to eat.

Yes, school day mornings are busy around here. Everyone seems to allow themselves just enough time to get up, get cleaned up, get dressed and get ready to catch the bus. There isn’t a lot of time allotted to eating – let alone eating something healthy.

When my girls were younger, it was easy to throw a bowl of hot oatmeal down infront of them for breakfast. The oatmeal would be eaten and they’d be ready for their day. As a teenager and a tween – things are different. The fact is they still need to eat a decent breakfast, so I’m always looking for ways recipes that are quick, easy and delicious…oh, and that my kids will actually want to eat.

Muffins and quick breads are a great option. A slice of this oatmeal banana bread along with a dish of fresh fruit, makes a simple breakfast.

Oatmeal Banana Bread

2 cups all purpose flour
1/4 cup rolled oats
1/4 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips
3 large bananas, mashed
1/2 cup unsalted butter, melted
1/4 cup milk
2 large eggs

Streusel Topping

1/2 cup all purpose flour
1/2 cup packed brown sugar
1/4 cup rolled oats
1/4 tsp cinnamon
pinch of salt
1/4 cup unsalted butter, room temperature

Combine mashed bananas, butter, milk and eggs in a large bowl. Add dry ingredients to wet ingredients. Stir until completely combined. Pour into a well buttered loaf pan.

Bake in a 325°F oven for 1 hour. Until skewer inserted in the middle of the bread comes out clean.

Remove bread from pan and let cool on a rack. The bread can be frozen at this point and be thawed at room temperature at a future date. We often bake 2 loaves at a time – one to eat and one to freeze.

Print

Oatmeal Banana Bread

Course Breakfast, Dessert, Snack

Keyword banana bread

Cook Time 1 hour

Ingredients

• 2 cups all purpose flour
• 1/4 cup rolled oats
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips
• 3 large bananas mashed
• 1/2 cup unsalted butter melted
• 1/4 cup milk
• 2 large eggs

Streusel Topping

• 1/2 cup all purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup rolled oats
• 1/4 tsp cinnamon
• pinch of salt
• 1/4 cup unsalted butter room temperature

Instructions

1. Whisk flour, sugar, baking powder, baking soda, oats and salt together in a small bowl.
2. Combine mashed bananas, butter, milk and eggs in a large bowl. Add dry ingredients to wet ingredients. Stir until completely combined. Pour into a well buttered loaf pan.
3. In a small bowl combine streusel topping; flour, brown sugar, oats, cinnamon and salt. Use your fingers to mix in the butter until everything is combined. Again, use your hands to crumble the streusel over the banana bread dough.
4. Bake in a 325°F oven for 1 hour. Until skewer inserted in the middle of the bread comes out clean.
5. Remove bread from pan and let cool on a rack.

Recipe Notes

The bread can be frozen at this point and be thawed at room temperature at a future date. We often bake 2 loaves at a time – one to eat and one to freeze.

This oatmeal banana bread is a simple twist on Jamie Oliver’s Banana and Cinnamon Porridge recipe. Porridge is a wonderful breakfast or after school snack – especially in the cool fall and winter months.