Banana oat bread is a hearty breakfast loaf that keeps you satisfied until lunch and is a perfect use for overripe bananas. The mix of bread flour, whole wheat flour, rolled oats, mashed banana and raisins makes a moist, flavorful loaf.
Last Updated on July 10, 2025 – 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?
Most bread machines, including my Zojirushi, offer settings for basic (white) and wheat loaves. Since this recipe uses both bread flour and whole wheat flour, you may wonder which setting works best.
In testing on my machine, the wheat setting produced a crust that was darker than I preferred. Switching to the basic setting with medium crust produced a more pleasing result: even color and a soft interior.
Banana Facts
Bananas are delicious and nutritious. They supply a range of vitamins and minerals, including:
- Vitamin B6
- Manganese
- Vitamin C
- Potassium
- Dietary fiber
- Protein
- Magnesium
- Folate
- Riboflavin (B2)
- Niacin (B3)
- Iron
FAQ for This Recipe
- If you’re unsure about yeast types (active dry, instant, bread machine or quick-rise), see my article explaining their differences and how to convert between them.
- “Smooth, round ball of dough” refers to the ideal dough shape after kneading; I have a post with photos that illustrates this.
- Learn the differences between all-purpose and bread flour so you can choose the best flour for your machine and preferences.
- There’s also an explanation for why I don’t use the “add beep” on my bread machine.
Raisins
I enjoy raisins, and I often double them when I make this loaf. If you add extra dried fruit, check the dough during the kneading stage: dried fruit can absorb extra liquid, so confirm the dough forms a smooth, round ball after five to ten minutes. If it seems dry, add liquid by the teaspoon; if too wet, add flour by the tablespoon until the dough feels right.
Raisins provide natural sugars, some protein, dietary fiber and antioxidants, and they are low in sodium and cholesterol-free.
Making Banana Oat Bread in the Bread Machine
This recipe yields a two-pound loaf using the basic setting with medium crust.
Follow your bread machine’s instructions about ingredient order. In many machines I add liquids first, then dry ingredients, and yeast last. Although many bakers add raisins at the “add” beep, I’ve found that putting raisins in at the start gives a more even distribution throughout the loaf.
Open the machine and check the dough after five to ten minutes of kneading. It should be a smooth, round ball. If it’s too dry, add liquid a teaspoon at a time; if too wet, add flour a tablespoon at a time until the texture is right.
Banana Oat Bread Recipe for the Bread Machine
Yield: one two-pound loaf (about 14 slices)
2/3 Cup Milk
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 Whole Wheat Flour (about 125 g)
1/3 Cup Rolled Oats (about 27 g)
1/4 Cup Raisins (about 36 g) — or more to taste
2 1/4 teaspoons Active Dry Yeast
Metric measurements are provided in the ingredient list above where applicable. Nutrition information is given below as an estimate.
Banana Oat Bread
Recommended Equipment
Ingredients
- 2/3 Cup Milk
- 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 Whole Wheat Flour (about 125 g)
- 1/3 Cup Rolled Oats (about 27 g)
- 1/4 Cup Raisins (about 36 g)
- 2 1/4 teaspoons Active Dry Yeast
Instructions
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This makes a two-pound loaf using the basic setting with medium crust.
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Add ingredients to the bread pan in the order recommended by your machine. On machines that direct liquids first, add milk, egg, oil and mashed banana, then the dry ingredients, and place the yeast last.
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Although many bakers add raisins at the “add” beep, including them at the start often results in a more even distribution in the loaf.
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After five to ten minutes of kneading, open the lid and check the dough. It should form a smooth, round ball. Adjust liquid or flour in small amounts to achieve that texture.
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When the cycle finishes, remove the pan, cool briefly, then transfer the loaf to a rack to cool completely before slicing for best texture.
Notes
The recipe was developed and tested with US customary measurements; metric values are provided as conversions and should be used as a guide.
Nutrition
All information presented on this page is for informational purposes only and should be considered an estimate. I am not a certified nutritionist; use the nutrition information as a general guideline.