Brown Sugar Banana Walnut Bread with Oats and Yogurt

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If you want to snazz up the loaf, slice a banana in half and set it on top of the loaf, cut-side up, before baking.

  • Author: Judy Barbe
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


  • 3 overripe bananas, mashed with fork or potato masher
  • 2 eggs
  • 1/2 cup plain yogurt
  • 1/2 cup brown sugar
  • 3 tablespoons oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup rolled oats
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon nutmeg
  • 1/2 cup walnuts, chopped
  • 1/4 cup prunes, chopped


  • Prep: Heat oven to 375° F. Spray a 9 x 5 loaf pan lightly with cooking spray.
  • Mix: Combine bananas, eggs, yogurt, sugar, oil and vanilla. Beat on medium speed until well combined.
  • Mix this: In a separate bowl, stir together the flours, oats, baking powder, cinnamon, salt, baking soda and nutmeg. Add to egg mixture and stir just to combine. Stir in walnuts and prunes.
  • Bake: Pour into prepared pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. (No wet batter on the toothpick). Move to cooling rack and let rest 10 minutes before removing from pan.


When you add flour to wet ingredients, be gentle. Stir just until the flour is incorporated. Overmixing the batter results in a tough loaf.

White sugar may be substituted for the brown sugar


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