Healthy‑Style Oat‑Topped Banana Bread (No Fuss, Big Flavor)

 

If you’re looking for an easy, reliable banana bread recipe that’s perfect for using up over‑ripe bananas, this Oat‑Topped Banana Bread is a delicious place to start. It bakes up wonderfully moist with a soft, tender crumb, and the simple toasted oat topping adds a lovely bit of crunch and rustic charm. 

This is a no‑fuss, one‑bowl banana bread that’s ideal for breakfast, snacking, or an afternoon treat with a cup of tea. Whether you’re a seasoned baker or just getting started, this recipe is straightforward, comforting, and always turns out beautifully.

 

This is a lovely banana bread that I adapted from a recipe that I found in the book BREAD by Dean Brettschneider. That oat topping really appealed to me. It looked wholesome and delicious. I originally posted about that book back in 2014.  I had some overripe bananas today that needed using up and remembered this recipe and decided to bake this banana bread again and redo my original post. I knew you wouldn't mind. I did leave the book behind in the U.K when I came back to Canada in 2020, but I brought this recipe with me!

One thing I had really love about this banana bread, aside from that nutty toasty oat topping and the fact that it is so each to make, is the fact that it is much lower in sugar than most banana bread recipes. I am always trying to watch my sugar intake so this is a plus for me.

This banana bread is moist and delicious and just sweet enough. It rises beautifully and has a lovely texture. It also cuts beautifully into nice slices ready to serve spread with softened butter and enjoyed with a hot drink.  It is also lovely sliced and popped into the toaster, gilded to a golden brown and once again, spread with some cold butter for enjoying. The oats on top add a lovely crunch as well as some additional fiber. I highly recommend! 

 

INGREDIENTS NEEDED

TO MAKE

OAT TOPPED BANANA BREAD

• 1 1/2 cups (220g) self raising flour
• 1/4 tsp bicarbonate of soda (baking soda)
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 1/3 cup (80g) granulated sugar
• 1/4 cup (60g) soft light brown sugar, packed
• 2 large eggs (I used large free range)
• 1/4 cup (60ml) milk
• 1 tsp vanilla extract
• 5 TBS (75g) melted butter or vegetable oil
• 1 1/2 large bananas, mashed (200g/7 oz)
• 1/4 to 1/2 cup (20 to 30g) rolled oats for topping

NOTES ON INGREDIENTS:

See recipe notes to make your own self-raising flour.

I used whole milk and salted butter.

I use pure vanilla extract

If you are not a fan of cinnamon you could also use grated nutmeg or ground cardamom.

Have all of your ingredients at room temperature prior to beginning for the best rise and results.

 

WHAT IS A QUICK BREAD??

A quick bread is a type of bread that does not use yeast as a leavener. Instead, it will use baking powder or baking soda, or a combination of the two.

They come in both sweet and savory versions, as well as in loaf and muffin shapes. Think Banana Bread or Bran Muffins. Both are what is known as quick breads.

Baking Powder Biscuits or Scones are also known as quick breads.

 

HOW TO MAKE OAT TOPPED BANANA BREAD

As with most quick breads, this is a simple matter of folding wet and dry ingredients together, scraping them into a loaf pan and baking to perfection. Easy peazy.

1. Preheat the oven to 350*F/ 180*C/gas mark 4. Lightly spray a 9-inch non-stick loaf tin with cooking spray. Set aside. (I also like to line mine with paper so that I can lift the finished loaf out.) (See recipe notes.)
2. In a large bowl, sift together the flour, bicarbonate of soda, cinnamon and salt. (I use a small wire whisk. This helps everything to get evenly distributed.)
3. In a separate bowl, using a hand whisk, mix together sugars, eggs, milk, vanilla and butter or oil, then stir in the mashed banana until well combined. (I like to use my stick blender to mash the bananas until they are smooth.)
4. Add the wet ingredients to the dry ingredients and quickly stir, using a spatula, just until combined. (Do NOT overmix or you run the risk of toughening the loaf.)
5. Pour the batter into the prepared pan and sprinkle the top evenly with rolled oats. (If you want you can toast the oats on a baking sheet while the oven is preheating for a toastier topping.)
6. Bake in a preheated oven for 40 to 45 minutes, or until a skewer inserted into the center comes out clean.
7. Cool in the pan for 10 minutes, then tip the loaf out onto a wire rack to cool completely before slicing. 

 

HINTS AND TIPS 

FOR QUICK BREAD SUCCESS

If you follow my hints and tips there is no reason why you can't bake a really great quick bread successfully!

1. Make sure all of your ingredients are at room temperature unless otherwise specified.

2. Use the best quality ingredients that you can afford and at your disposal.

3. Whisk all of the dry ingredients together in one bowl and your wet ingredients together in another bowl/beaker before combining together.

4. Combine the wet and dry ingredients together quickly and do not over mix. They need only be combined until the dry ingredients are evenly moistened without any large pockets or streaks of dry ingredients. 

5. Do not over combine the dough.  A light hand is preferable.  A few lumps are perfectly okay and quite acceptable. Over combining yields a tougher bake.

6. Spoon into your baking pan/tin as soon as possible after combining in order to gain the maximum lift from the leavening used.

 

FREQUENTLY ASKED QUESTIONS

HOW LONG WILL THIS QUICK BREAD KEEP?

This bread will keep for up to 5 days stored at room temperature in an airtight container or wrapped in clingfilm. Alternately you can keep it in the refrigerator, tightly wrapped for up to a week. Bring to room temperature before serving.

CAN THIS BE FROZEN?

This bread can absolutely be frozen. It will keep, tightly wrapped, for up to three months in the freezer. I wrap it in plastic cling film first and then in aluminum foil. Bring to room temperature before serving.

CAN I ADD CHOCOLATE CHIPS, NUTS OR DRIED FRUIT?

For sure! White, milk, or semi-sweet chocolate chips make an excellent addition. Alternately, you can add chopped toasted walnuts or pecans.  Raisins or dried cranberries or blueberries make another excellent addition.

 

A FEW OTHER BANANA RECIPES TO ENJOY

I always end up with over-ripe bananas that I need to use up. Here are a few other favorite recipes we enjoy!

ONE BANANA BANANA BREAD - This small‑batch banana bread is the perfect solution for that one over‑ripe banana sitting on the counter. Made with simple pantry ingredients and just one bowl, it bakes into a moist, tender little loaf with plenty of banana flavor and a delightful cinnamon‑sugar crust. Ideal for small households, quick cravings, or anyone who hates wasting food, this recipe delivers six lovely slices—perfect enjoyed plain or lightly buttered.

CRUNCHY TOPPED BANANA CAKE - This tender, moist banana cake is the perfect way to use up a couple of over‑ripe bananas and turn them into something truly special. The batter mixes together easily with simple pantry staples, creating a soft, flavorful crumb that stays beautifully moist for days. What sets this cake apart is the irresistible crunchy sugar topping—a generous sprinkle of demerara sugar that bakes into a golden, crackly crust, adding texture to every bite.

 

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Yield: Makes one 9-inch loaf

Author: Marie Rayner

Oat Topped Banana Bread

Prep time: 10 MinCook time: 45 MinInactive time: 10 MinTotal time: 1 H & 5 M

Simple, easy to make and deliciously moist and flavorful. It also cuts a dream. I confess I like mine warm and spread with butter, but this is great even toasted! I love the addition of the rolled oats on the top. 

Ingredients

• 1 1/2 cups (220g) self raising flour
• 1/4 tsp bicarbonate of soda (baking soda)
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 1/3 cup (80g) granulated sugar
• 1/4 cup (60g) soft light brown sugar, packed
• 2 large eggs (I used large free range)
• 1/4 cup (60ml) milk
• 1 tsp vanilla extract
• 5 TBS (75g) melted butter or vegetable oil
• 1 1/2 large bananas, mashed (200g/7 oz)
• 1/4 to 1/2 cup (20 to 30g) rolled oats for topping

Instructions

1. Preheat the oven to 350*F/ 180*C/gas mark 4. Lightly spray a 9-inch non-stick loaf tin with cooking spray. Set aside. (I also like to line mine with paper so that I can lift the finished loaf out.)
2. In a large bowl, sift together the flour, bicarbonate of soda, cinnamon and salt.
3. In a separate bowl, using a hand whisk, mix together sugars, eggs, milk, vanilla and butter or oil, then stir in the mashed banana until well combined.
4. Add the wet ingredients to the dry ingredients and quickly stir, using a spatula, just until combined.
5. Pour the batter into the prepared pan and sprinkle the top evenly with rolled oats.
6. Bake in a preheated oven for 40 to 45 minutes, or until a skewer inserted into the center comes out clean.
7. Cool in the pan for 10 minutes, then tip the loaf out onto a wire rack to cool completely before slicing.

Notes

 In addition to buttering my pan, I used a long piece of baking paper with an over hang to line the pan lengthways so I could just lift the loaf out to cool without tipping it out.

You can easily make your own self-raising flour. For every cup used whisk in 1 1/2 tsp baking powder and 1/4 tsp salt. (For this recipe you would need 1 1/2 cups (220g) plain all purpose flour and 2 1/4 tsp baking powder and 1/3 tsp salt.

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