Buttermilk Banana Nuts Oats Bread
Submitted by staceyers
Classic banana oat bread with buttermilk tang and crunchy walnuts throughout. Dense, moist, and sturdy enough to slice thick for the best banana bread toast.
YIELD
8 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsRolled oats transform ordinary banana bread into something heartier and more wholesome, with a tender crumb that stays moist for days thanks to tangy buttermilk.
This version strikes the perfect balance between sweet and substantial, making it equally at home on the breakfast table or wrapped up for afternoon snacks.
Pecans or walnuts scattered throughout add little bursts of crunch and richness.
The overnight rest before slicing isn’t just tradition, it actually makes the bread easier to cut and lets all those flavors come together.
Kitchen Tips
- Sift dry ingredients to eliminate lumps and ensure even distribution
- Stir wet ingredients into dry just until moistened (overmixing = tough bread)
- Cool completely before removing from pan to prevent crumbling
- Wrap cooled loaf tightly and wait until the next day to slice for cleanest cuts
- Freezes beautifully for up to 3 months wrapped in foil and plastic
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 8½x4½x2½ inch loaf pan.
Bake in preheated moderate oven (350℉/180℃) 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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