This banana oat bread is a delightful twist on the classic banana bread, incorporating oats for a hearty texture and added nutrition.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Grease the bottom of a loaf pan or line it with parchment paper.
Using parchment paper makes it easier to remove the bread after baking.
In a large mixing bowl, combine the brown sugar, applesauce, and softened butter until smooth.
Ensure the butter is softened for easier mixing.
Add the eggs one at a time, mixing well after each addition.
Mixing one egg at a time ensures a smoother batter.
Mash the bananas and add them to the mixture along with the buttermilk and vanilla extract. Stir until combined.
Use overripe bananas for the best flavor.
In a separate bowl, whisk together the flour, baking soda, salt, and rolled oats.
Whisking the dry ingredients helps distribute the leavening agent evenly.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Avoid overmixing to keep the bread tender.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Check the bread at the 60-minute mark to avoid overbaking.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
