Banana Oatmeal Bread

Last week I shared with you our recipe for Banana Ice Cream. This week I am going to share one of our older recipes, Banana Oatmeal Bread. Just like last week, I made a video to go along with the recipe, which you can check out down below. Unfortunately, the video is not quite as exciting because none of my children felt like helping out in the kitchen when it was time to make the bread.

As I mentioned last week, I am making a lot of banana recipes right now because bananas ripen quickly in the hot weather. In fact, my local grocery store will often sell bags of overripe bananas for only 99 cents. When I am able to grab one of those bags, I will make several banana recipes in a week.  Banana bread is a recipe that I make regularly because everyone in my family likes it, it is filling, it makes a good side dish at any meal, and it makes a good snack.

I like to bake banana bread in a 9-inch by 13-inch pan because it takes less time (about 20 minutes) and because it cooks more evenly in my oven. Cooking it in that pan saved me about 35 minutes of baking time compared to using a bread pan. Sometimes I will use a muffin pan for this recipe, which takes only 12-14 minutes of baking time. You can bake this bread in the pan that works best for you – I hope you like it. Enjoy!

banana oatmeal bread

Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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Don’t Throw Out Those Ripe Bananas

Written by Lynette Wuebker

Student Assistant, ISU Dietetics


There are so many ways that we can make the most of bananas, a nutrient packed snack full of potassium, and vitamins B, C, and A. What happens when they get brown, a little mushy, and are no longer good to eat though? Don’t throw them away! Some easy ways to use these ripe bananas are in popsicles, breads, muffins, smoothies, and as substitutes in your own home recipes. For example, in your daily recipes, you can substitute one ripe banana for each egg that is called for in the recipe. 

If you aren’t able to cook with the bananas right away, they can be placed in a ziploc bag in the freezer until you are ready to use them. My personal favorite use for ripe bananas is mixing up a big batch of banana bread loaves. Any of the loaves that don’t get eaten can be frozen and saved another day. These are perfect for a family brunch or quick and healthy snack after school.


For other ways to use less than perfect produce and reduce food waste, check out the Reducing Food Waste at Home Publication.

Banana Oatmeal Bread

banana-oatmeal-breadBanana bread is one of my favorite foods. I can make it a part of any meal or snack. Luckily my family agrees with me. Our April recipe is banana oatmeal bread, and it is delicious!

In February I got a great deal on bananas at the grocery store. There were bags of about four bunches of bananas for $0.99 per bag. The bananas were starting to get brown and soft, but that was fine with me. I bought two bags and froze them when we got home from the store.

I like to freeze bananas for banana bread whole with the peel still on. When I am ready to make the bread, I grab three or four bananas and thaw them under running water. Once they are thawed, I pull the bottom off the banana, squeeze the flesh into a bowl, and mash with a fork.

I like to freeze bananas for snacking and for smoothies already peeled and sliced. I peel and slice the bananas, place them on a baking sheet lined with wax paper, and put them in the freezer until they are solidly frozen. Then I transfer them to a freezer bag. This makes it easy to grab a few banana slices for a cool snack or to thicken up a smoothie.

Check out our video on storing bananas for more on freezing bananas.

Whether you have frozen bananas or fresh, try out this recipe. I think you will enjoy it as much as my family does!

Banana Oatmeal Bread

Serving Size: 1 slice | Serves: 16 | Cost Per Serving: 0.12
  • Nonstick cooking spray
  • 1/3 cup oil
  • 2 beaten eggs
  • 2/3 cup white sugar
  • 1 cup all purpose flour
  • 1 cup quick cooking oats
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • teaspoon salt
  • 1 cups mashed bananas (4 small or
  • 3 medium bananas)
  • 1/4 cup chopped raisins or nuts (optional)
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease or spray a 9×5 inch loaf pan.
  3. Beat the oil and eggs with a mixer.* Add sugar and beat until fluffy.
  4. Mix flour, oats, baking soda, baking powder, and salt in a bowl.
  5. Add flour mixture and mashed bananas to oil and egg mixture. Add raisins or nuts if you want. Stir until blended.
  6. Pour mixture into loaf pan. Lay a piece of tinfoil over the top of the pan. Bake for 50 to 60 minutes. When you poke a toothpick near the center of the bread, make sure it comes out clean.
  7. Remove bread from oven and let it cool for 5 to 10 minutes. Run a knife between the bread and the sides of the pan. Turn the pan upside down on a baking rack. Cool bread before you cut it.

* You can make this bread without a mixer. With a spoon, beat the oil and eggs with a lot of energy. The bread will rise more if you beat more air into it.

– Justine

Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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What is the best-selling food at big stores like Wal-Mart?


Did you guess bananas?  I was surprised when I learned bananas are also the world’s best-selling fruit. Bananas are an excellent source of potassium and magnesium plus they are usually inexpensive. You get about 3 bananas for a pound depending on the size. Here in Iowa bananas have been 44 to 59 cents per pound which means they cost 15 to 20 cents each. Last week at my store you could buy bags of ripe bananas for 19 cents per pound which means they would cost about 8 cents each. That’s a really good deal IF they don’t spoil before you use them.

Since bananas are so popular we created three videos with helpful banana tips and a one page tip sheet to go with each one. Check them out!

1. Choose great bananas  Bananas are a popular fruit. Depending how you use them you may want to choose bananas at various stages of ripeness. To learn more about this topic, download the tip sheet (PDF): here

2. Make the most of your bananas Bananas are the most popular fruit in the United States. Learn new ways to include bananas in your meals and snacks. To learn more about this topic, download the tip sheet (PDF): here

3. Store bananas A ripe banana will last will last less than a week on the counter. So how can you best store bananas? Learn some options so your bananas don’t go to waste. To learn more about this topic, download the tip sheet (PDF): here

Peggy Signature


Banana Pudding Parfait


Our featured recipe this month is a perfect one to get your kids involved in the kitchen. Kids enjoy helping in the kitchen and are often more willing to eat foods they help prepare. Plan ways the children in your care can help you. Be sure to consider the age of the child. For this recipe kids can:

banana pudding

  • Wash their hands (do this before starting any cooking).
  • Crush the graham crackers up by putting them in a seal-able plastic bag and rolling the side of a glass over them.
  • Peel and cut up the bananas.
  • Measure and pour the milk.
  • Stir the pudding.
  • Layer the pudding, crushed graham crackers, and bananas.
  • And clean up the dishes.

After you make this recipe with your kids, let them experiment with other pudding flavors and fruit.  If they want to take it for lunch or a picnic make it in small plastic containers with lids.  Keep cold with ice packs.

Check out these resource for additional ideas …

Peggy Signature


Banana Pudding Parfait

Serving Size: ¾ cup | Servings: 6


  • 1 package (0.8 ounce) sugar-free instant vanilla pudding
  • 2 cups cold nonfat milk
  • Banana Pudding Parfait Label4 graham crackers, crumbled (12 tablespoons or ¾ cup crumbs)
  • 2 bananas, sliced


  1. In a medium bowl combine pudding mix and 2 cups of milk. Beat until well blended (about 2 minutes) with a wire whisk, rotary beater, or electric mixer at lowest speed.
  2. Let set for 5 minutes.
  3. Set out 6 glasses.
  4. Put about 3 tablespoons of pudding in the bottom of each glass.
  5. Sprinkle a heaping tablespoon of graham cracker crumbs on the pudding in each cup.
  6. Layer ¼ of the banana slices on crumbs.
  7. Repeat with layers of pudding, graham crackers, and banana slices.
  8. Serve immediately or cover and refrigerate.

Storing Fruits and Vegetables

Most of us are buying more fruits and vegetables. That is a good first step.  But should you wash them before you put them away or just before you serve them?  Should you store them in the refrigerator or on the counter?  Will they continue ripening at home?  The answer to these questions is…it depends!

Some fruits have better flavor if they are stored at room temperature. Tomatoes, unripe melons, and tree fruits (pears, peaches and nectarines) should be kept at room temperature so they can ripen and become sweeter.  After they are fully ripe, store them in the refrigerator until you are ready eat them.  Tomatoes will keep longer if stored with the stem side down.

Generally it is better to eat vegetables as soon as possible after picked. However, some vegetables like celery, cabbage, bell peppers and carrots will keep one to two weeks in the refrigerator.

When to wash fruits and vegetables also “depends”. If your produce has dirt on it, wash it before storing.  Otherwise you can probably wait to wash your fruits and vegetables before you eat them. Neither the USDA nor FDA recommends washing fruits and vegetables in anything but cold, drinkable water.  Do not let produce soak in the sink.  You do not need to wash them with special products or dishwashing detergent.  Melons, cucumbers, winter squash, citrus fruit, and potatoes should be scrubbed with a brush. Bananas need to be rinsed off as well.  Imagine how many hands touch the fruit before it gets to your mouth.

The University of Rhode Island Cooperative Extension has a handy chart called Garden to Table: Storing Fresh Garden Produce.  I posted a copy on the side of my refrigerator for more specifics for each vegetable and fruit.

Holiday Fruit Salad

This month we are featuring the Holiday Fruit Salad recipe.  This salad is great anytime, and looks so good and tastes so fresh it is perfect for special meals.

Here are some tips if you would like to try it now to see if you want to include it for your holiday meals.

  • Use any canned, frozen, or fresh fruit.  When you combine different fruit colors and shapes I think the salad looks more interesting.
  • If you want to use fresh fruit, consider oranges, grapefruit, tangerines, pears, pomegranates, apples and papayas because they are plentiful or “in season” in the winter months and usually cost less.   (Bananas are also a good buy year round.)
  • The fruit can either be arranged on the plate with the sauce drizzled over the top, or for a faster version, just combine the cut up fruit with the cooled sauce and serve.
  • The juice in the recipe adds flavor and nutrients, but you can get by without it.
  • You can vary the color and flavor of the sauce by using different flavors of gelatin.  One package of gelatin mix makes enough for 2 salads. Store and label the leftover gelatin for the next time you want to dress up your fruit.

I like this recipe because it looks special, but does not add a lot of sugar and fat (i.e. calories) to the fruit.

I would love to know how it works for you.

Holiday Fruit Salad


  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons (1/2 small package) dry sugar-free favored gelatin (any favor/color)
  • 3/4 cup water
  • 3/4 cup orange juice
  • 2 tablespoons lemon or lime juice (optional)
  • 1 or 2 packets non-caloric sweetener or 2 to 3 teaspoons sugar (optional)
  • 4 cups cut-up fruit (apple, orange, kiwi, banana)
  • Optional garnish: Pomegranate seeds


  1. For sauce, stir cornstarch and gelatin together in a small saucepan. Add water and stir to dissolve. Add the orange juice and, if desired, the lemon or lime juice.
  2. Cook over medium heat until mixture begins to boil. Stir constantly to prevent sticking and burning.
  3. Gently boil for 1 minute. Cool completely. Stir in sweetener or sugar, if desired.
  4. Arrange fruit on plates and pour sauce on top. Or pour cooled sauce over cut-up fruit in a bowl and stir to coat.
  5. Chill until ready to serve.

Time for a Picnic, Try Pita Pockets

This month’s featured recipe is Peanut Butter Pita Pockets.

This is a great food to take to the park, on a bike ride or just for a backyard picnic.  The pita pockets are great for holding in sweet juicy fruit, but whole wheat bread could be substituted to save a trip to the store or a few pennies.

This very simple recipe will be best with ripe fruit.   Fruit is plentiful in the market right now, but it is not all ripe.  Apricots, bananas, cantaloupe, kiwi, mangoes, nectarines, peaches, pears, plantains and plums continue to ripen at room temperature after they’re picked. To speed their ripening, put them in a loosely closed brown paper bag. Plastic bags don’t work for ripening. Once fully ripened, fruits may be stored in the refrigerator to lengthen their storage time.  Though the outside skin of a refrigerated banana will turn dark brown, the inside will remain light-colored.

Consider teaching your kids or grandkids to make this recipes.  Let them choose a new fruit to try.

Peanut Butter Pita Pockets


  • 2 apples, pears, bananas, peaches, or mangoes
  • 2 medium whole wheat pita pockets
  • 1/4 cup chunky peanut butter


  1. Wash and slice fruit.
  2. Cut pitas in half to make 4 pockets.
  3. Warm each pita half in the microwave for about 10 seconds to make them more flexible.
  4. Carefully open each pocket and spread about 1 tablespoon of peanut butter on the inside walls of each pita half. You may need to warm the peanut butter in the microwave for a few seconds, especially if it has been in the refrigerator.
  5. Fill each pocket with sliced fruit. Serve at room temperature.

Is fruit really too expensive?

On a recent shopping trip, I started thinking about the cost of produce—bananas to be specific. It seems their cost has really skyrocketed over the past few years. I’m probably dating myself by admitting that I remember when I could buy bananas for 25 cents a pound! On this shopping trip to a big box store, the cost was 64 cents a pound. Well, it’s no wonder families are tempted to buy snack food to satisfy their hungry members instead of produce. So, being a home economist, I decided to do a comparison. I bought 5 bananas that weighed 1.71 pounds; the cost was $1.09. That meant that each banana cost between 20 and 21 cents each.

Next, I strolled over to the snack aisle and looked at a package of taco chips. The regular size bag cost $3.99. How many bananas could I buy for the cost of a bag of chips? Nineteen bananas! For a family of four, each member could have a banana a day for about 5 days for the cost of one bag of chips.

I’m sure the chips would not last that long at most houses; but, neither would the bananas. The lesson for me was that fresh produce may seem expensive, but when you calculate it by serving (a banana is one serving), the cost is reasonable. The challenge is to know—and serve—just one serving. Fresh produce tastes so good it may be hard to eat just one. Sounds like the start of a campaign—”I bet you can’t eat just one.” Oh, right, that’s already been used with a chip commercial.

                                           -contributed by Susan Klein

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