Oatmeal Banana Nut Bread
A moist, flavorful banana nut bread with oats and pecans, perfect for breakfast or snacks, offering a delightful combination of sweetness and crunch.
Ingredients
Instructions
- Combine shortening and sugar well.
- Add eggs, one at a time, mixing thoroughly after each addition.
- Add bananas and mix well.
- Sift flour, soda, and salt.
- Add sifted dry ingredients with oats to the creamed mixture.
- Stir in chopped pecans and vanilla.
- Pour batter into a greased 9 x 5-inch loaf pan.
- Bake at 350°F for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a healthier twist, consider using coconut oil in place of shortening, and you can substitute half of the sugar with honey or maple syrup. If you don't have pecans, walnuts or any nut of your choice work well too. To ensure even mixing, mash the bananas thoroughly and sift the flour to avoid clumps. Don't skip the resting time for the batter; it enhances the flavors.
Serving Suggestions
Serve slices of oatmeal banana nut bread warm, with a spread of butter or cream cheese for added richness. It pairs beautifully with a cup of coffee or tea for a delightful breakfast or snack. Consider adding a side of fresh fruit or yogurt for a balanced meal. For a unique twist, try it alongside a slice of 'Plains Special' Cheese Ring.
Storage & Reheating
Store the leftover banana nut bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, slice and warm in the microwave for about 15-20 seconds, or toast for a crunchy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Banana Nut Bread contains roughly 637 calories, with 10g protein, 58g carbohydrates, and 34g fat. It is an excellent source of dietary fiber (23% of the Daily Value) and protein (21% of the Daily Value), and a good source of iron. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegan?
Yes, you can easily adapt this oatmeal banana nut bread recipe to be vegan. Substitute the shortening with coconut oil and use a flaxseed meal mixed with water as an egg replacement. Using ripe bananas will provide natural sweetness and moisture, ensuring your bread stays deliciously moist.
What can I do if the bread is too dense?
If your banana nut bread turns out too dense, it might be due to overmixing the batter or using too much flour. To prevent this, mix the dry and wet ingredients just until combined. You can also add an extra banana for moisture or a small amount of baking powder to lighten the texture.
How can I tell when the bread is done baking?
To check if your oatmeal banana nut bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is ready. If there's wet batter on the toothpick, continue baking for a few more minutes, checking periodically to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).