With the sweetness of bananas and the heartiness of oats, this oatmeal banana bread is delicious for breakfast or a mid-afternoon snack. Try it warm with a bit of butter or softened cream cheese!
Preheat oven to 350°F. Grease a 9 x 5 x 2.5 inch loaf pan and line with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine mashed bananas, yogurt or sour cream, sugar, oil, eggs and vanilla and mix until thoroughly combined.
In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon until combined.
Stir the dry ingredients into the banana mixture until just blended. Pour batter into the prepared pan. If desired, sprinkle with additional rolled oats.
Bake in preheated oven for 70-75 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Let cool in the pan for about 10 minutes before using the parchment paper to lift the bread out onto a cooling rack. Allow to cool completely before slicing.
Notes
Store bread well wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days.