Description
This hearty oatmeal banana bread recipe features a rich brown butter maple swirl. The addition of rolled oats creates a substantial texture, making it perfect for breakfast or snacks for the whole family.
Ingredients
Scale
- 210 g (1.75 cups) All-Purpose Flour
- 90 g (1 cup) Rolled Oats
- 5 g (1 tsp) Baking Soda
- 2 g (1 tsp) Ground Cinnamon
- 3 g (0.5 tsp) Fine Sea Salt
- 375 g (3 large) Bananas, very ripe and mashed
- 100 g (0.5 cup) Granulated Sugar
- 100 g (0.5 cup, packed) Light Brown Sugar
- 2 Large Eggs, at room temperature
- 120 ml (0.5 cup) Vegetable Oil
- 5 ml (1 tsp) Alcohol-Free Vanilla Extract
- FOR THE BROWN BUTTER MAPLE SWIRL:
- 56 g (4 tbsp) Unsalted Butter
- 25 g (2 tbsp, packed) Light Brown Sugar
- 30 ml (2 tbsp) Pure Maple Syrup
- 2.5 ml (0.5 tsp) Alcohol-Free Vanilla Extract
- Pinch of Fine Sea Salt
- FOR THE GARNISH:
- 10 ml (2 tsp) Reserved Brown Butter Maple Swirl
- Light Dusting of Ground Cinnamon
Instructions
- Prep Oven and Pan: Preheat oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing and flouring or lining with parchment paper.
- Prepare Brown Butter Maple Swirl: Melt butter in a small saucepan over medium heat, stirring until the milk solids turn golden brown and smell nutty (3-5 minutes). Immediately remove from heat and stir in the brown sugar, maple syrup, vanilla, and salt until smooth. Set aside, keeping warm enough to remain pourable.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, rolled oats, baking soda, ground cinnamon, and sea salt until thoroughly combined.
- Mix Wet Ingredients: In a separate bowl, mash the ripe bananas until mostly smooth. Stir in the granulated sugar, light brown sugar, eggs, vegetable oil, and vanilla extract until just combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just incorporated, being careful not to overmix. A few streaks of flour remaining are acceptable.
- Layer Swirl (First Half): Pour about half of the banana bread batter into the prepared loaf pan. Drizzle half of the warm brown butter maple swirl mixture over the batter.
- Layer Swirl (Second Half): Carefully spoon the remaining batter over the first layer. Drizzle the remaining swirl over the top of the batter.
- Create Swirl Pattern: Use a butter knife or skewer to gently swirl the top layer of batter and maple mixture together. Avoid swirling all the way to the bottom of the pan.
- Bake and Test Doneness: Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs but no wet batter. If the top browns too quickly, tent loosely with aluminum foil for the last 15-20 minutes.
- Cool and Serve: Let the loaf cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and drizzle with the reserved swirl and a dusting of cinnamon for serving.
Notes
For best results, use very ripe bananas (dark yellow with brown spots) for maximum sweetness and moisture. Avoid overmixing the batter, as this develops gluten and can lead to a tough loaf. If the brown butter maple swirl solidifies before use, warm it slightly to make it pourable again.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300 calories
- Sugar: 23g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: banana bread, oatmeal, brown butter, maple, swirl, loaf, breakfast, snack, baked goods