Showing posts with label bananas. Show all posts
Showing posts with label bananas. Show all posts
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.
- 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.)
- 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.)
- 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.)
- 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.)
- 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.)
- Bake in a preheated oven for 40 to 45 minutes, or until a skewer inserted into the center comes out clean.
- 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
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
- 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.)
- In a large bowl, sift together the flour, bicarbonate of soda, cinnamon and salt.
- 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.
- Add the wet ingredients to the dry ingredients and quickly stir, using a spatula, just until combined.
- Pour the batter into the prepared pan and sprinkle the top evenly with rolled oats.
- Bake in a preheated oven for 40 to 45 minutes, or until a skewer inserted into the center comes out clean.
- 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.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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There’s something magical about a loaf of banana bread cooling on the counter — that warm, sweet aroma that instantly makes a house feel like home. This Buttermilk Banana Bread is a great recipe for when you want something simple, nostalgic, and impossibly tender. The buttermilk gives it a soft crumb and a rich flavor that tastes like it came straight from a bakery, but with all the comfort of a homemade classic.
Whether you’ve got a few overripe bananas on the counter or you’re craving a cozy bake for the weekend, this loaf really delivers. It’s perfect for breakfast, teatime, or those moments when you just need a slice of something warm and familiar. And the best part? It comes together with pantry staples and zero fuss!!
When I saw bananas marked down to 16 cents a pound at my grocery store the other day, I could not resist picking up a bunch to bake with. They usually cost a lot more than that. This was a real bargain. I picked up about 4 to use.
I love banana bread. I have quite a few recipes for banana bread on here. They make the house smell great when they are baking and they are the perfect treat to enjoy with a hot drink or even popped into the toaster for a quick and easy breakfast.
I don't think you can ever have too many banana bread recipes. I am always on the lookout for a new recipe to try. This one I am sharing with you today comes from a recipe that I found in a book by Taste of Home entitled Comfort Food Classics. It looked really delicious, and I just had to give it a go! I had also never made a banana bread which used buttermilk before.
It came out lovely and moist (my photos are not the best, admittedly) and was beautiful enjoyed along with a cup of herbal tea. I sliced it and spread it with softened butter. Tomorrow morning, I am going to pop some into the toaster for my breakfast. If you have never done that you really need to give it a go! Toasted Banana Bread is the best!
INGREDIENTS NEEDED
TO MAKE
BUTTERMILK BANANA BREAD
There is nothing too outrageous needed here. Simple. Simple. Simple.
- 1 3/4 cups (218g) plain all-purpose flour
- 1 cup (200g) sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs, room temperature
- 2 medium ripe bananas, mashed (about 1 cup)
- 1/2 cup (120ml) light olive oil
- 1/4 cup + 1TBS (75ml) buttermilk
- 1 tsp pure vanilla extract
- 1 cup (116g) chopped toasted walnuts
Don't use self-rising flour for this recipe. The amount of leavening will be off. You will be using baking soda which works with the buttermilk to give you a rise in the loaf.
The original recipe called or 1 3/4 cups of sugar. I felt that was too much as bananas are already sweet. I cut it back to 1 cup and that was plenty enough for me.
You want to use bananas which are slightly overripe. The riper the sweeter they are and the easier they are to mash.
I use light olive oil, but you can use any kind of vegetable oil that you have on hand. Just make sure it is not a strong flavored oil.
If you don't have buttermilk, you can make a great substitute in one of two ways. You can stir together equal parts of whole yogurt and whole milk to combine, or you can add a TBS of lemon juice or white vinegar to a cup and then fill it up with whole milk to the measure. In both cases leave the mixture to clabber for five minutes before using.
Walnuts can be toasted very easily either in the oven or in a skillet on top of the stove. For the oven spread them out on a sheet pan and pop into a moderate oven. Toast for about 8 minutes. Leave to cool before using. In a skillet, tip them into a skillet and cook, stirring frequently, over medium heat, until the nuts are nicely toasted and fragrant. Again, leave to cool before using.
HOW TO MAKE
BUTTERMILK BANANA BREAD
This goes together quickly and easily as do most quick breads.
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a 9 by 5-inch loaf tin and line it with baking paper leaving an overhang for lifting out. (I make the overhang on the long sides of the loaf pan.)
- Whisk the flour, soda and salt together in a large bowl. (You want a bowl large enough to hold everything combined.)
- Mash the bananas and whisk in the sugar, eggs, oil, buttermilk and vanilla until well combined. (I put everything into the container which came with my stick blender and then just blitz it all together until smooth. This works very well.)
- Fold the wet mixture into the dry ingredients just to combine. It is okay if there are a few lumps. There should be no dry streaks. (Don't overmix it or your loaf will come out tough.)
- Spread this batter in the prepared loaf tin, smoothing over the top. (Cutting a knife down through the top will created a crack down the middle which often looks nice.)
- Bake in the preheated oven for 1 1/4 to 1 1/2 hour, or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. (Don't overbake.)
- Leave to cool in the tin for 15 minutes, then lift out onto a wire rack to finish cooling completely.
- Cut into slices to serve with or without softened butter for spreading. (I love to eat mine spread with butter, or sometimes even cream cheese.)
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.
FREQUENTLY ASKED QUESTIONS
CAN THIS BE FROZEN?
Absolutely. Wrap tightly in cling film and then aluminum foil. Label with the date and contents and then freeze for up to 3 months. Thaw overnight prior to using.
HOW LONG WILL THIS KEEP?
This bread will keep for up to five days at room temperature in an airtight container.
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.
A FEW MORE BANANA BREADS
FOR YOU TO ENJOY!
BANANA CHOCOLATE CHIP BREAD FOR TWO -This is a simple, moist and tender banana loaf that tastes like bananas. It is studded with toasted walnuts and good quality chopped milk chocolate. You will need a 5 1/2 by 3-inch loaf tin for this delight. You could also bake it in two muffin cups.
MARBLED BANANA BREAD - A medium sized banana bread, moist and delicious with a lovely thread of chocolate batter marbled through it. Pretty as a picture and mighty delicious!
BANANA WALNUT & DATE BREAD - This is a lovely banana bread. Nice and moist, richly studded with nuts and dates. Perfect to enjoy spread lavishly with butter along side of a hot drink!
Pin this recipe to your Baking, Breads or Teatime boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: One 9 by 5-inch loaf
Buttermilk Banana Bread
Prep time: 10 MinCook time: 1 H & 30 MTotal time: 1 H & 40 M
A deliciously moist banana bread to bake with your overripe bananas!
Ingredients
- 1 3/4 cups (218g) plain all-purpose flour
- 1 cup (200g) sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs, room temperature
- 2 medium ripe bananas, mashed (about 1 cup)
- 1/2 cup (120ml) light olive oil
- 1/4 cup + 1TBS (75ml) buttermilk
- 1 tsp pure vanilla extract
- 1 cup (116g) chopped toasted walnuts
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a 9 by 5-inch loaf tin and line it with baking paper leaving an overhang for lifting out.
- Whisk the flour, soda and salt together in a large bowl.
- Mash the bananas and whisk in the sugar, eggs, oil, buttermilk and vanilla until well combined.
- Fold the wet mixture into the dry ingredients just to combine. It is okay if there are a few lumps. There should be no dry streaks.
- Spread this batter in the prepared loaf tin, smoothing over the top.
- Bake in the preheated oven for 1 1/4 to 1 1/2 hour, or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Leave to cool in the tin for 15 minutes, then lift out onto a wire rack to finish cooling completely.
- Cut into slices to serve with or without softened butter for spreading.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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