A loaf of not-too-sweet banana bread with oats and cinnamon makes this recipe stand out in a sea of banana bread recipes. It’s great for breakfast on the go or an afternoon snack. The Greek yogurt adds moistness and richness.
- 1 stick butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup Greek yogurt
- 3 medium very ripe bananas, mashed
- 1 1/4 cup all-purpose flour
- 1/2 cup rolled oats, plus 1 tablespoon for topping
- 2 teaspoons ground cinnamon
- 1 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Heat the oven to 350 degrees F. Spray a 9 x 5 x 3-inch loaf pan with nonstick spray.
Beat together the butter and sugar using an electric handheld mixer until light and fluffy, about 4 minutes. Add the eggs, one at a time, and beat until incorporated into the batter. Spoon in the yogurt and mashed banana and beat until combined.
Whisk together flour, 1/2 cup oats, cinnamon, baking soda, baking powder, and salt in a medium bowl. Add the flour mixture by scoopful to the batter and beat until combined.
Transfer batter to the prepared loaf pan. Sprinkle with remaining tablespoon of oats.
Bake for 1 hour, until golden and brown. Let cool for 30 minutes on a wire rack before slicing.