Banana Oat Bread
Banana oat bread is a hearty breakfast bread that will hold you until lunch. It’s also a great way to use overripe bananas. You’ll love the combination of white flour, whole wheat flour, oats, bananas and raisins.
Last Updated on September 23, 2023 – Originally Posted on June 23, 2009
Featured Comment
This is wonderful. I have terrible low blood sugar, and have trouble in the morning especially. This bread with peanut butter spread on it, lets me sail through the morning all the way to lunch! I am so grateful. I have tried so many things and nothing, including eggs, has helped me like this bread has. ~ Sage Brush
What Bread Setting to Use?
My Zojirushi, like most bread machines, has settings for both basic (white) and wheat bread. This recipe has both wheat and white flour. So what’s the best setting to use for this recipe?
I didn’t know so I tried it out. For my machine the wheat setting produced bread that was too dark.
On the next loaf of banana oat bread, I used the basic setting with medium crust. Much better!
Banana Facts
Bananas are not only tasty, but they’re also good for you! Check out the vitamins and minerals that they contain (courtesy of Wikipedia):
- Vitamin B6
- Manganese
- Vitamin C
- Potassium
- Dietary Fiber
- Protein
- Magnesium
- Folate
- Riboflavin (B2)
- Niacin (B3)
- Iron
FAQ for This Recipe
- Wondering about the difference between active dry yeast, instant yeast, bread machine yeast and quick rise yeast? I’ve got an article that explains the differences between different yeast types and how to switch between types of yeast.
- What do I mean by a smooth, round ball of dough? I’ve got an article (including images) that explains that.
- Learn about the differences between all-purpose flour and bread flour.
- Read why I don’t use the add beep.
More Raisins Next Time
I love raisins, so the next time I make this recipe I’m going to double the raisins.
If you try this, it’s especially important to check on the dough after it starts kneading. The dried fruit might absorb some of the needed liquid. So make sure that your dough is a smooth, round ball after five or ten minutes of kneading.
By the way, we all know that raisins are dried grapes. But do you know just how nutritious raisins are?
Raisins contain a fair amount of sugar in the form of fructose and glucose. They also contain protein, dietary fiber as well as antioxidants like vitamin C, vitamin B2 and vitamin B2.
Raisins are low in sodium and contain no cholesterol.
If you’re a fan of raisins check out this recipe for raisin bread. Have you ever had homemade raisin bread? If not, then you haven’t had raisin bread. The difference between this and store-bought raisin bread is night and day. You’ll be amazed at how good this bread tastes. Making Banana Oat Bread in the Bread Machine
This makes a two-pound loaf of bread using the basic setting with medium crust.
Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first. In my machine, I add the liquids first.
Typically, you’d add the raisins at the add beep. However, I’ve found that the raisins are distributed more evenly throughout the loaf if I add them at the beginning.
I advising checking on the dough after five or ten minutes of kneading. Open the top of the bread machine to see how the dough is doing. It should be a smooth, round ball.
If the dough is too dry, add liquid a teaspoon at a time until it looks right. If it looks too wet, add flour a tablespoon at a time until it looks right.
Banana Oat Bread Recipe for the Bread Machine
Again, this makes a two-pound loaf of bread using the basic setting with medium crust.
2/3 Cups Milk
1 Egg, beaten
3 Tablespoons Olive Oil
2/3 Cups Mashed Banana
2 teaspoons Salt
3 Tablespoons Sugar
3 Cups Bread Flour
1 Cups Wheat Flour
1/3 Cups Rolled Oats
1/4 Cups Raisins
2 1/4 teaspoons active dry yeast
See below for metric measurements, as well as nutrition information, for this bandanna oat bread recipe for the bread machine.
Banana Oat Bread
Recommended Equipment
Ingredients
- 2/3 Cup (157.73 ml) Milk
- 1 Egg beaten
- 3 Tablespoons Olive Oil
- 2/3 Cup (100 g) Banana mashed
- 2 teaspoons Salt
- 3 Tablespoons Sugar
- 3 Cup (375 g) Bread Flour
- 1 Cup (125 g) Wheat Flour
- 1/3 Cup (27.03 g) Rolled Oats
- 1/4 Cup (36.25 g) Raisins
- 2 1/4 teaspoons active dry yeast
Instructions
- This makes a two-pound loaf of bread using the basic setting with medium crust.
- Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first. In my machine, I add the liquids first.
- Typically, you’d add the raisins at the add beep. However, I’ve found that the raisins are distributed more evenly throughout the loaf if I add them at the beginning.
- Check on the dough after five or ten minutes of kneading. Open the top of the bread machine to see how the dough is doing. It should be a smooth, round ball.
- If the dough is too dry add liquid a teaspoon at a time until it looks right. If it looks too wet, add flour a tablespoon at a time until it looks right.
Notes
Nutrition
All information presented within this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information on breadmachinediva.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. I try to provide accurate information to the best of my ability; however these figures should still be considered estimates.
Just made this and it came out wonderful! Love your recipes!! I wanted a less sweet bread so I added no sugar or raisins but I wish I would’ve added less salt. I think one and a half teaspoons would’ve been perfect. I did use soy milk instead of milk.
I substituted walnuts for the raisins, but otherwise made no additional changes. During the kneading, I was concerned it was a little too wet and it was all sitting on one side in my machine. I ended up having to spread it out a little to make sure I had an even loaf at the end. It baked into a nice high loaf. Overall, the taste is fine, but I was hoping for a stronger banana flavor, which surprised me because my bananas were overripe. I didn’t expect it to taste like a quick banana bread, but I am only getting a little hint of banana. My husband, who didn’t know it had banana in it, didn’t detect any banana flavor.
Only my second use of my bread machine and I LOVE IT!!! I used spelt flour and powdered egg. When I lightly toast and add my favorite plum jam, I am in seventh heaven. When I was young and threatened by my mom that I was going to jail and have to live on bread and water if I didn’t behave…well, if this was the bread I would have jumped at a life of crime:)
Can you pinch off the dough for rolls after the dough cycle is finished?
You bet! You’ll need to experiment with the oven temperature and baking time. But here are some examples that may help. I made rosemary rolls from my rosemary bread recipe. I’ve also made pineapple rolls from my Hawaiian bread recipe.
I never seem to have all the ingredients when I want them. I know you can freeze ripe bananas for several weeks but then you have to remember to thaw them. I was wondering if anyone has substituted banana baby food in the banana oatmeal recipe? I would be interested on how your loaves turned out and what brand/ounces you used. Thanks
I have substituted Almond Milk for regular milk in all my loaves. I think it makes the bread so much better. I am on a low sodium diet so I substitute salt with No Salt and sugar with Splenda or the Walmart Splenda so I can still be low sodium and low calories!
Thanks for the tips!
This is wonderful. I have terrible low blood sugar, and have trouble in the morning especially. This bread with peanut butter spread on it, lets me sail through the morning all the way to lunch! I am so grateful. I have tried so many things and nothing, including eggs, has helped me like this bread has. 💗💗💗
Thanks so much for letting me know your experience with this recipe. You just made my day!
I made this just as written (with the basic, medium crust setting), and it’s delicious! Thanks for sharing!
Thanks for leaving a comment! I’m so glad you liked it!
Hi,
I know this is an old post of yours, but I was wondering if you have ever experimented with nut milks. I stay away from dairy, and was considering substituting almond or coconut milk for cow’s milk in your recipes that call for milk. What are your thoughts?
Thanks in advance!
Dania
Hi Dania, I haven’t experimented with nut milks. However, I’d be curious about the result. If you try it, please let me know. A reader recently used soy eggnog in the Eggnog Bread Recipe and was pleased with the results. (You can find her notes in the comments below the recipe.) So substitutions are possible.
Tried a modified version of your recipe (no raisins or oats in the house) with the almond milk and it came out great!
Yay! Thanks so much for letting me know!
I’ve substituted rice milk in my basic bread recipe and it works fine.