An ultra moist, dairy-free banana loaf topped with a brown sugar icing. The perfect snack bread for any banana lover! Try this recipe by blogger Sugar and Stirred.
Banana Oat Bread
- Florida Crystals® Organic Raw Cane Sugar 1/2 cup 1/2 cup Florida Crystals® Organic Raw Cane Sugar
- 1/4 cup Florida Crystals®Organic Light Brown Raw Cane Sugar ,packed 1/4 cup ,packed Florida Crystals®Organic Light Brown Raw Cane Sugar
- 3 ripe bananas, mashed 3 ripe bananas, mashed
- 1/2 cup oat milk 1/2 cup oat milk
- 1/3 cup vegetable oil 1/3 cup vegetable oil
- 2 large eggs, room temp 2 large eggs, room temp
- 1/4 cup unsweetened applesauce 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract 1 tsp vanilla extract
- 2 cups all-purpose flour 2 cups all-purpose flour
- 1/2 cup quick oats 1/2 cup quick oats
- 1 tsp baking powder 1 tsp baking powder
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/4 tsp salt 1/4 tsp salt
- 2 tsp ground cinnamon 2 tsp ground cinnamon
Brown Sugar Icing
- 3/4 cup Florida Crystals®Organic Light Brown Raw Cane Sugar ,packed 3/4 cup ,packed Florida Crystals®Organic Light Brown Raw Cane Sugar
- 6 Tbsp oat milk 6 Tbsp oat milk
- 3 Tbsp vegan butter 3 Tbsp vegan butter
- Florida Crystals® Organic Powdered Raw Cane Sugar 2 cups 2 cups Florida Crystals® Organic Powdered Raw Cane Sugar
Banana Oat Bread
Preheat your oven to 350°F and spray an 8x4” loaf pan with olive oil spray.
In a large bowl, whisk together the sugars, mashed banana, milk, oil, eggs, applesauce, and vanilla until totally combined.
In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.
Add dry ingredients to wet and use a large silicone spatula to gently mix until no flour pockets remain, being careful not to over-mix the batter.
Pour/scrape the batter into your prepared loaf pan and bake at 350°F for 70-75 minutes or until a toothpick inserted into the middle of the loaf comes out with a few crumbs. Allow loaf to cool in the pan for 10 minutes.
Use a butter knife to ease the baked bread away from the sides of the pan and then flip the loaf over onto a cooling rack (the bread should release right away). Flip the loaf right side up and allow it to cool.
Once the loaf is totally cool, you can prepare the icing.
In a small saucepan, bring the light brown sugar, milk, and butter to a boil, whisking to mix.
Remove from the heat and sift in the powdered sugar.
Stir in the powdered sugar until no lumps remain.
Allow the icing to cool for 3-5 minutes, stirring occasionally, or until it has thickened enough to pour over the loaf (it should coat the back of a spoon) - the icing will begin to thicken and set very quickly once slightly cooled, so you’ll need to work fast to get the loaf evenly iced.
Pour the icing over the top of the loaf as quickly as you can until the surface is covered, doing your best to avoid layering the icing. Allow the icing to set for around 15 minutes before you slice and enjoy the iced loaf!
Store leftovers in an airtight container at room temperature.
You can bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
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