Everyone likes this banana bread! It’s one of the most popular recipes I’ve ever created. It’s on the unusual side because I’ve included oatmeal in the batter, which makes it incredibly moist and stick-to-your-ribs satisfying. It would make a very fine breakfast.
Makes 1 loaf
1 Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper.
2 In a large bowl, stir together the flour, oats, sugar, cinnamon, baking powder, salt, and baking soda.
3 In a separate bowl, whisk together the bananas, eggs, milk, oil, and vanilla.
4 Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix, as this can make the banana bread tough.
5 Pour the batter into the prepared pan.
6 Bake for about 55 minutes, until a toothpick inserted into the center of the bread comes out clean. Set the pan on a wire rack and let cool for 20 minutes, then turn the banana bread out onto the rack to cool completely.
7 Store at room temperature, wrapped in plastic wrap, for up to 3 days.