Get ready to transform your kitchen into a heavenly aroma of comfort and warmth with the most irresistible Banana Oatmeal Pecan Bread you'll ever taste! 🍌🥜 Imagine biting into a slice of moist, perfectly spiced bread that combines the natural sweetness of ripe bananas, the hearty texture of rolled oats, and the rich crunch of toasted pecans. This isn't just another banana bread recipe - it's a game-changing twist that will make your taste buds dance and your family beg for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a foolproof, mouthwatering treat that's perfect for breakfast, snack time, or any moment you need a little delicious comfort.
Ingredients
- 3 ripe bananas, mashed
- 1 cup rolled oats
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, mash the ripe bananas using a fork until they are smooth and creamy with minimal lumps.
- Add brown sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas. Whisk thoroughly until all ingredients are well combined and the mixture is smooth.
- In a separate bowl, mix together the rolled oats, all-purpose flour, baking soda, cinnamon, and salt. Stir until all dry ingredients are evenly distributed.
- Gradually fold the dry ingredient mixture into the wet banana mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Gently fold in the chopped pecans, reserving a small handful for topping if desired.
- Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the reserved pecans on top if using.
- Bake in the preheated oven for 55-60 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean or with just a few moist crumbs.
- Remove from oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3-4 days.
Tips
- Choose overripe bananas with brown spots for maximum natural sweetness and moisture.
- Don't overmix the batter - mix just until ingredients are combined to keep the bread tender.
- Toast the pecans briefly before adding them to enhance their nutty flavor.
- Use a toothpick test to ensure perfect doneness - it should come out clean or with minimal moist crumbs.
- Let the bread cool completely before slicing to prevent crumbling.
- For extra moisture, you can add a tablespoon of Greek yogurt to the wet ingredients.
- Store in an airtight container to maintain freshness, and it can be frozen for up to a month.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Experiment with add-ins like chocolate chips or dried cranberries for variety.
- Serve slightly warm with a pat of butter for an extra indulgent experience!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 5g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 35mg
