A wholesome homemade recipe from my kitchen
There is something comforting about the aroma of fresh banana bread filling my home on Sundays. And I kid you not, I bake this banana bread almost every Sunday. This version combines hearty old-fashioned oats, naturally sweet ripe bananas, crunchy walnuts, and chopped prunes for a moist loaf that’s perfect for breakfast, an afternoon snack, or dessert with a cup of coffee.
Ingredients
- 3 large extra-ripe bananas, mashed
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups old-fashioned rolled oats
- ¾ cup all-purpose flour
- 4 ounces (½ cup) unsalted butter, softened
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped walnuts
- 1 cup chopped prunes
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a standard 9 × 5-inch loaf pan, or line it with parchment paper.
- Add the mashed bananas and vanilla extract to a large bowl.
- Add the melted butter, sugar and eggs to the banana mixture and combine with a wooden spoon mixer.
- In a separate bowl, combine the rolled oats, flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the banana mixture, stirring just until combined. Avoid overmixing.
- Fold in the chopped walnuts and chopped prunes until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake at 350°F for 1 hour, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Allow the bread to cool in the pan for about 10 to 15 minutes before transferring it to a wire rack to cool completely.
Serving Suggestions
- Serve warm with a small spread of butter.
- Enjoy with coffee or tea for breakfast.
- Top with a spoonful of Greek yogurt for a satisfying snack.
- Lightly toast slices the next day for even more flavor.
Storage
- Store covered at room temperature for up to 3 days.
- Refrigerate for up to 1 week.
- Freeze individual slices in airtight freezer bags for up to 3 months. Thaw at room temperature or warm in the microwave for 20 to 30 seconds.
Sanchia’s Tip
The darker and softer your bananas are, the sweeter and more flavorful your bread will be. If your bananas have plenty of brown spots or nearly black peels, they’re perfect for this recipe. The prunes tend to stick together so yo uwill need to add a bit at a time. The combination of oats, walnuts, and prunes also adds fiber and texture, making this a hearty loaf that’s as satisfying as it is delicious.