Hello, friends! Happy Wednesday to you! I hope you’re enjoying some good weather wherever you are. We’ve had quite a bit of rain here in Indiana. I just got home from walking my dogs and I had to towel them both off since they have a serious affinity for getting dirty (Do your dogs love to roll in the mud like pigs or is it just mine…? 😕). Despite the clouds, the rain, and the mud — I am enjoying the warmer temperatures, opening the windows and letting some fresh air in, as well as all of the greenery that’s sprouting up.
Still, the nights are chilly and are made much more pleasant with lots of cozy blankets and something good to eat — like this scrumptious Oatmeal Banana Bread (which my husband affectionately calls “crack bread” because it’s downright addicting).
I almost always try to buy extra bananas when I’m at the grocery store so we have a few ripe ones at any given time to whip up this recipe (also, if you’re looking for some more tasty banana bread recipes, please check out my Classic Banana Bread and Triple Chocolate Banana Bread!).
This Oatmeal Banana Bread is super simple to make and oh so delicious! The original recipe calls for quick oats, but I only happened to have old fashioned oats on hand the last few times I’ve made it — which worked just fine after a quick chop in the food processor. The oats give this bread a wonderful texture.
Definitely give this one a try. It’s so, so tasty.
If you have any questions or comments, please feel free to use the comment box below. I’d love to hear from you!
Oatmeal Banana Bread
Recipe adapted via Betty Crocker
3/4 c. (heaping) Old Fashioned Oats
2 Medium Ripe Bananas, mashed
1/4 c. Milk
2/3 c. Granulated Sugar
- Preheat oven to 350ºF. Line a 9x5x3 loaf pan with foil and spray with nonstick cooking spray.
- In a blender or food processor, pulse oats until they’re roughly chopped.
- In a large bowl, combine baking mix, oats, bananas, milk, eggs, and sugar until just mixed; be sure to break up any lumps of baking mix.
- Pour into greased loaf pan and bake 45-55 minutes, or until a knife inserted in the center comes out clean; edges will be golden brown.
- Remove bread from pan and cool completely on a wire rack before slicing. Enjoy!
Store leftovers in an airtight container. Also, if you make an extra loaf (or two) of this and want to freeze it, it freezes really well. Thaw completely in the fridge overnight before enjoying.