I’ve taken a break from the mini-muffins (well, sort-of) to bring you a warm + comforting loaf of oatmeal banana bread. Perfect paired with coffee before the morning rush or to power up for a mid-afternoon snack. Best with the bananas you forgot about on the shelf for over a week. You know, the practically black ones.

A hit with our whole family {although one or two may have been disappointed the fragrant aroma filling the house wasn’t zucchini banana chocolate chip muffins…}.

Oatmeal Banana Bread - (cool) progeny

oatmeal banana bread

adapted from Joy the Baker // makes one 9 x 4 loaf // 60 minutes


  • 1 1/4 c. all purpose flour
  • 3/4 c. packed brown sugar
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1 tbsp. olive oil
  • 2 eggs
  • 3 large, super-ripe bananas
  • 1 c. old fashioned cooking oats


Preheat oven to 350F. Grease a loaf pan (I used butter).

Using a Kitchen Aid Mixer on medium, combine bananas, sugar, olive oil, cinnamon, and eggs.

In a separate bowl, whisk flour, baking powder and salt. You could sift, too.

Add flour mixture to wet ingredients and blend. Fold in oats.

Pour into prepared loaf pan and bake 45 – 55 minutes, or until an inserted toothpick comes out clean.

Allow to cool in pan for 5 minutes. Remove from pan and cool on wire rack.

Slice and enjoy!