Tuesday, January 21, 2020

Banana Nut Oatmeal Bread

I always tinker with recipes. This banana bread is one of them. I posted the original recipe here in the early years of this blog.

For this version, I cut the sugar from 1 cup to 1/4 cup, and I cut the butter in half and used Land O’ Lakes light butter. I also added some Greek yogurt and unsweetened applesauce, which makes this bread super moist. If you want sweeter bread, you could up the sugar to 1/2 cup, but I like this less-sweet recipe instead.

I like to toast my piece in the toaster oven and then smear a little light butter on top. Yum!

Yield: 1 loaf
Author: Linda Ditch
Banana Nut Oatmeal Bread

Banana Nut Oatmeal Bread

A lighter version of traditional banana bread.


  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup light butter (I use Land O’ Lakes)
  • 1/4 cup non-fat Greek yogurt
  • 1/2 cup unsweetened applesauce
  • 2 large eggs
  • 3 ripe bananas, mashed
  • 1/2 cup old-fashioned oatmeal
  • 1/2 cup chopped walnuts


  1. Preheat oven to 350 degrees. In a small bowl, sift together the flours, soda, and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar. Add the yogurt, applesauce, and eggs, and whisk until blended. Then whisk in the bananas.
  3. Next, stir in the flour mixture until just blended. Fold in the oatmeal and walnuts. Pour the batter into a loaf pan sprayed with non-stick cooking spray.
  4. Bake for 50 to 60 minutes, or until a cake tester comes out clean. Remove from the pan and cool on a rack.