whole food ~ well made

Banana-oat bread recipe at

Wake Up to a One-Bowl Breakfast Banana Bread

Today is my Mom’s birthday. So, it seems like the right time to share her recipe for a banana lover’s banana bread.

My mom doesn’t relish baking, but she’s been making this banana bread for years. Because over-browned bananas are just a fact of life–are they not?

Black bananas on the counter were a feature of my childhood. But they didn’t gross me out even then.

I knew it was only a matter of time before these mushy fruits would become a loaf that celebrates the banana.

Banana-oat bread recipe at

My Mom’s Moist Banana Bread

Now with Cece at 10 years old immersed in baking, my mom sent her the recipe for her one-bowl banana bread written out by hand.

I’ve taken the liberty of using oat flour and cutting the sugar back {oh, I can never help myself} for a just-sweet-enough banana bread recipe. The recipe offers all the flour substitutes.

If you love quick breads, try my whole wheat pumpkin bread, carrot cupcakes and beet chocolate cake.

Sure, you could add coconut, chocolate chips or walnuts {I was tempted, so I added them as options in the recipe}. But I appreciate the simplicity of this loaf and how the vanilla flavor comes through.

You can mix up the batter in the exact time it takes to preheat the oven, though plan on nearly an hour for it to bake all the way through.

Banana-oat bread recipe at

It’s just what a holiday morning needs, I think. I had a slice for breakfast with a dollop of yogurt and flaked coconut.

It’s also perfect with a cup of your favorite tea after coming in from any outdoor activity. Hope you’re finding time for that, too.

See you in 2019!


and become a forager

What are you savoring after Christmas? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook
Banana-oat bread recipe at

One Bowl Banana Bread

Course: Breakfast
Cuisine: American
Keyword: banana bread
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour
Servings: 1 loaf
Author: Lynne Curry

This recipe produces a very moist banana bread in a single bowl you can make anytime you have over-brown bananas in your fruit bowl. My mother makes it with all-purpose flour, but I’ve substituted oat flour and it works well with gluten-free flours, too. Serve it for breakfast with yogurt and fruit, part of a brunch buffet or for an after-school snack.


  • 3 very ripe bananas
  • 1/3 cup melted unsalted butter or vegetable oil or coconut oil
  • 1/2 cup organic cane sugar or granulated sugar
  • 1 egg pastured
  • 1 teaspoon vanilla
  • 1 1/2 cups oat flour or substitute any gluten-free, whole wheat pastry flour or all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt

Optional add ins:

  • 3/4 cup unsweeted coconut
  • 1/2 cup mini chocolate chips
  • 2/3 cup chopped toasted walnuts


  1. Preheat the oven to 325 degrees F and grease a 8 1/2 x 4 1/2-inch loaf pan.

  2. Mash the bananas well with a fork in a mixing bowl. Add the melted butter, sugar, egg and vanilla and whisk until very well blended. Add the flour, baking powder and salt and stir well. {Stir in the optional add-ins, if using.} Scrape the batter into the prepared loaf pan.

  3. Bake the loaf until it is well risen in the center and a wooden skewer comes out with moist crumbs collected on it, 50-60 minutes. Cool for 10 minutes and invert the loaf to release it from the pan. For best results cool on a wire rack before slicing.

Recipe Notes

Don’t have oat flour? Use any of the substitutes or here’s a post to make your own oat flour.

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