Banana Oat Bread is a hearty breakfast loaf that will keep you satisfied until lunch. It’s a smart way to use overripe bananas and combines white flour, whole wheat flour, oats, mashed banana and raisins for a wholesome, flavorful bread.
Last Updated on June 13, 2026 – Originally Posted on June 23, 2009
Featured Comment
This is wonderful. I have severe morning low blood sugar, and this bread with a smear of peanut butter gets me through the morning until lunch. I’ve tried many solutions, including eggs, and nothing has helped me like this bread has. — Sage Brush
What Bread Setting to Use?
Most bread machines offer both a basic (white) setting and a wheat setting. This Banana Oat Bread uses both bread flour and whole wheat flour, so you might wonder which program to choose.
In testing, the wheat setting on some machines produced a loaf that was darker than desired. Using the basic setting with a medium crust tends to produce the most balanced color and texture for this recipe. If your machine behaves differently, choose the program that gives you a medium crust and a tender crumb.
Banana Facts
Bananas add natural sweetness, moisture and nutrition to baked goods. They contribute potassium, vitamin B6, vitamin C, dietary fiber and other nutrients, making them a healthy addition to this bread while also reducing the need for added sugars.
FAQ for This Recipe
- Different yeast types (active dry, instant, bread machine yeast, quick-rise) behave differently. Use the type you normally use for your bread machine, and if substituting, follow standard conversion guidelines.
- The ideal dough during the early kneading stage should form a smooth, round ball. If it looks too sticky or too dry, make small adjustments with liquid or flour.
- All-purpose flour and bread flour differ in protein content; this recipe was developed with bread flour for better structure, but all-purpose can be used with slightly different texture.
Raisins
I enjoy raisins and often increase their amount. If you add extra raisins, check the dough after the kneading begins. Dried fruit can absorb moisture, so make sure the dough forms a smooth, round ball after five to ten minutes of kneading. If necessary, add a teaspoon of liquid at a time or a tablespoon of flour at a time until the dough looks right.
Raisins provide natural sugars, fiber and small amounts of vitamins and minerals. They are low in sodium and contain no cholesterol, making them a flavorful, shelf-stable addition to quick breads and yeast breads alike.
Different Types of Oats
All oat products begin as oat groats (the whole kernel with the hull removed). The texture and cooking time vary by processing:
- Old-Fashioned (Rolled) Oats – Steamed and flattened oat groats. These hold their texture well in baking and are the recommended oats for this recipe.
- Steel-Cut Oats – Coarsely chopped groats, chewy and hearty; not recommended for this bread because they don’t soften enough during the bread cycle.
- Instant (Quick) Oats – Pre-cooked and finely rolled; they break down more during baking and can make the crumb denser. Use old-fashioned oats for the best texture.
Making Banana Oat Bread in the Bread Machine
This recipe yields a two-pound loaf using the basic setting with a medium crust. Follow your bread machine’s instructions for ingredient order. Many machines call for liquids first, then dry ingredients, then yeast on top.
Although many recipes instruct you to add dried fruit at the machine’s add-beep, adding the raisins at the start often results in a more even distribution in the finished loaf. Still, check the dough during the early kneading stage: after five to ten minutes, open the lid and confirm the dough forms a smooth, rounded ball. Add liquid or flour in small amounts if adjustments are needed.
Banana Oat Bread Recipe for the Bread Machine
Yields: one two-pound loaf (about 14 slices)
- 2/3 cup milk (about 158 ml)
- 1 egg, beaten
- 3 tablespoons olive oil
- 2/3 cup mashed banana (about 100 g)
- 2 teaspoons salt
- 3 tablespoons sugar
- 3 cups bread flour (about 375 g)
- 1 cup wheat flour (about 125 g)
- 1/3 cup rolled oats (about 27 g)
- 1/4 cup raisins (about 36 g) — increase if desired, but watch dough hydration
- 2 1/4 teaspoons active dry yeast
Place ingredients in the pan according to your machine’s instructions. If your machine requires liquids first, add them first; if it specifies dry ingredients first, follow that order. Start the basic cycle with a medium crust. Monitor the dough during early kneading and adjust texture with small additions of liquid or flour if needed.
Instructions
- This recipe makes a two-pound loaf using the basic setting with medium crust.
- Arrange ingredients in your bread machine following the manufacturer’s recommended order (many users add liquids first).
- Although raisins are often added at the add beep, adding them at the start tends to distribute them more evenly.
- Check the dough five to ten minutes into kneading. It should be a smooth, round ball. If it is too dry, add liquid by the teaspoon. If it is too wet, add flour by the tablespoon.
- Complete the basic baking cycle, then remove the loaf from the pan and cool on a rack before slicing.
Notes
This recipe was developed and tested using US customary measurements; metric conversions are provided as references. You can adapt the amount of raisins or oats to taste, but keep an eye on dough hydration when increasing dried fruit.
Nutrition (per slice)
Serving: 1 slice (of 14) — Calories: 200 kcal; Carbohydrates: 35 g; Protein: 6 g; Fat: 4 g; Fiber: 2 g; Sodium: 343 mg. These values are estimates and should be used as a general guideline.
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