Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1 cup (80g) quick-cooking oats
- 1 cup (200g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup avocado oil
- 2 large lightly beaten eggs
- 1 ½ cups (345g) mashed bananas
- ¼ cup milk
- 1 teaspoon pure vanilla extract
- Optional: 3/4 cup (90g) chopped pecans or walnuts
- Optional: 1 cup (180g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350ºF and grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together flour, oats, sugar, baking soda, salt, and cinnamon.
- Gently stir in avocado oil, eggs, mashed bananas, milk, and vanilla extract until well combined, avoiding over-mixing.
- Fold in optional chopped nuts or chocolate chips if desired.
- Pour the batter into the prepared pan and sprinkle the top with extra oats or toppings if you like.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Let the bread rest in the pan for 20 minutes before transferring it to a wire rack to cool completely.
Notes
Make sure to use ripe bananas for maximum sweetness and flavor.
You can substitute the avocado oil with any neutral oil you prefer.
For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.