Base Recipe: Oat and Banana Bread

This is my go-to base recipe for Oats and Banana Bread to make bread loaves and muffins. For a flavor boost, add your favorite fruits, nuts, or chocolate for extra moisture and sweetness. In this recipe, the classic banana bread gets a healthy upgrade with white whole-wheat flour and oats. Pair with cream cheese for extra richness. I hope you enjoy it!






Base Ingredients:

  • 1 stick (1/2 cup) butter
  • 2 large eggs
  • 3 large or 4 small very ripe bananas
  • 1 cup white whole-wheat flour
  • 1 cup quick-cooking oats
  • 1 cup raw sugar
  • 2 teaspoons baking powder

Topping Ingredients:

  • 1 cup of your favorite fruit(s) like blueberries, raspberries, chopped strawberries and craisins, OR
  • 1 cup of your favorite nut(s) like pecans and walnuts, OR
  • 1 cup chocolate chips or chunks


1. PREHEAT oven to 350 degree F.

2. In a large bowl (prepare wet mixture), MELT butter in the microwave 30 seconds at a time. Add the eggs and WHISK until well combined. Add the bananas and MASH until well combined.

3. In a medium bowl (prepare dry mixture), add flour, oats, sugar and baking powder until well combined.

4. Pour and FOLD in dry mixture over the wet mixture until well combined (don’t overmix).

5. Pour and FOLD in your choice of toppings (don’t overmix).

6. GREASE or LINE with parchment paper your choice of baking pan(s).

7. POUR the batter into one standard loaf pan or an 8×8 square pan or PORTION the batter into four mini loaf pans or muffin pans.

8. BAKE the loaves for 55 minutes or the muffins for 20 minutes.

9. COOL before removing from pans.



Just loafing around. You can use a standard-sized loaf pan, or an 8×8 square pan, or 3 to 4 mini loaf pans.

Eat your oats. I like to combine white whole-wheat flour with quick-cooking oats for a healthy boost. I think they go well together in baking as they are both mild in taste and share many of the same nutritional benefits. However, oats taste a bit nuttier and are mostly gluten-free. Use quick-cooking oats to achieve a more delicate texture in baked goods and old-fashioned oats for a more hearty texture.

Say it with flour. I use only white whole-wheat flour for all my baking and cooking. Not only for the health benefits of whole grain, but also for the convenience of having to remember to shop for and storing only one type of flour. White whole-wheat flour is made from whole grain similar to that of regular whole-wheat flour. Whole-wheat flour and all-purpose flour are made from red wheat kernels. To make whole-wheat flour, the kernels are milled with the bran which makes the flour whole grain. The bran has a dark color, bitter taste and heavy texture, which can be less than ideal for baking. All-purpose flour is also made from red wheat kernels but without the bran (thus, it’s not whole grain), which is a less healthy option for baking and cooking. On the other hand, white whole-wheat flour is made from white wheat kernels. The bran in these kernels has a light color, mild flavor, delicate texture and sweet taste. Since white whole-wheat flour is naturally sweeter, I use fewer sweeteners for baked goods to taste good.

Gimme some sugar. I use only raw sugar (that’s slightly less refined sugar) for all my baking and cooking. Not because it’s healthier, but for the convenience of having to remember to shop for and storing only one type of sugar. Sugar is sugar, regardless of color. Sugar canes are stripped and crushed to produce sugar juice. The juice is then heated to create sugar crystals, also known as raw sugar. The crystals are then spun to remove the molasses which results in white granulated sugar. Molasses are then added back to the white sugar to make brown sugar.


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