Buttermilk Oatmeal Banana Nut Bread
Submitted by lokey2002
Hearty banana bread packed with oats, buttermilk tang, and crunchy nuts. The buttermilk-oatmeal combo creates incredible moisture that lasts for days after baking.
YIELD
12 servingsPREP
10 minCOOK
60 minREADY
70 minThis isn’t your typical banana bread. Rolled oats stirred right into the batter add heartiness and a subtle, nutty flavor that makes each slice feel more substantial and satisfying.
Buttermilk brings tang that balances the sweet bananas while keeping the crumb impossibly moist.
The batter bakes up dense and sturdy, perfect for slicing thick and toasting with butter, or wrapping up for midday snacks.
Letting it rest overnight before slicing gives the flavors time to meld and makes cutting clean slices a breeze.
Chef Tips
- Use quick or old-fashioned oats (not instant) for the best texture
- Don’t skip the overnight rest (wrap cooled loaf and wait to slice until next day)
- Top the batter with extra nuts before baking for visual appeal and crunch
- Buttermilk is key (don’t substitute regular milk or you’ll lose the tang)
- Overripe bananas with black spots deliver the most intense banana flavor
Ingredients
Directions
Sift together flour, baking powder, soda, salt and sugar into bowl. Stir in oats.
Add remaining ingredients; stir only until dry ingredients are moistened.
Pour batter into greased 8½ inch x 4½ inch x 2½ inches loaf pan.
Sprinkle more nuts on top if desired.
Bake in preheated moderate oven (350 F.) 55 to 60 minutes. Cool on wire rack about 10 minutes.
Remove from pan; cool thoroughly. Wrap cooled bread and store on day before slicing.
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