Ingredients
2 cups all-purpose flour
1 cup lightly packed brown sugar
1 cup rolled oats (old-fashioned oats)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup unsweetened almond milk
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
4 very ripe bananas, mashed (about 1 1/4 cups)
Instructions
- Preheat the oven to 350°F (180°C). Grease a standard loaf pan or line the bottom with parchment paper for easier removal.
- Combine the dry ingredients. In a large mixing bowl, whisk together the flour, brown sugar, rolled oats, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly blended.
- Add the wet ingredients. Stir in the almond milk, vegetable oil, vanilla extract, and mashed bananas. Mix gently until just combined. Avoid overmixing to keep the bread tender.
- Transfer to the pan. Pour the batter into the prepared loaf pan and smooth the top. If desired, garnish with sliced banana and a sprinkle of oats.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool completely. Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack. Allow it to cool fully before slicing for the best texture.
Notes
- Use very ripe bananas with deep brown spots for maximum sweetness and moisture.
- If the top browns too quickly, loosely cover the loaf with foil during the last 10–15 minutes of baking.
- For muffins, divide the batter into lined muffin tins and bake for 18–22 minutes.
- Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days.
- To freeze, wrap individual slices tightly and store for up to 3 months.
- Prep Time: 15 min
- Cook Time: 45 min