If you’re looking for an easy, reliable banana bread recipe that’s perfect for using up over‑ripe bananas, this Oat‑Topped Banana Bread is a delicious place to start. It bakes up wonderfully moist with a soft, tender crumb, and the simple toasted oat topping adds a lovely bit of crunch and rustic charm.
This is a no‑fuss, one‑bowl banana bread that’s ideal for breakfast, snacking, or an afternoon treat with a cup of tea. Whether you’re a seasoned baker or just getting started, this recipe is straightforward, comforting, and always turns out beautifully.
This is a lovely banana bread that I adapted from a recipe that I found in the book BREAD by Dean Brettschneider. That oat topping really appealed to me. It looked wholesome and delicious. I originally posted about that book back in 2014. I had some overripe bananas today that needed using up and remembered this recipe and decided to bake this banana bread again and redo my original post. I knew you wouldn't mind. I did leave the book behind in the U.K when I came back to Canada in 2020, but I brought this recipe with me!
One thing I had really love about this banana bread, aside from that nutty toasty oat topping and the fact that it is so each to make, is the fact that it is much lower in sugar than most banana bread recipes. I am always trying to watch my sugar intake so this is a plus for me.
This banana bread is moist and delicious and just sweet enough. It rises beautifully and has a lovely texture. It also cuts beautifully into nice slices ready to serve spread with softened butter and enjoyed with a hot drink. It is also lovely sliced and popped into the toaster, gilded to a golden brown and once again, spread with some cold butter for enjoying. The oats on top add a lovely crunch as well as some additional fiber. I highly recommend!
INGREDIENTS NEEDED
TO MAKE
OAT TOPPED BANANA BREAD
- 1 1/2 cups (220g) self raising flour
- 1/4 tsp bicarbonate of soda (baking soda)
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/3 cup (80g) granulated sugar
- 1/4 cup (60g) soft light brown sugar, packed
- 2 large eggs (I used large free range)
- 1/4 cup (60ml) milk
- 1 tsp vanilla extract
- 5 TBS (75g) melted butter or vegetable oil
- 1 1/2 large bananas, mashed (200g/7 oz)
- 1/4 to 1/2 cup (20 to 30g) rolled oats for topping
NOTES ON INGREDIENTS:
See recipe notes to make your own self-raising flour.
I used whole milk and salted butter.
I use pure vanilla extract
If you are not a fan of cinnamon you could also use grated nutmeg or ground cardamom.
Have all of your ingredients at room temperature prior to beginning for the best rise and results.
WHAT IS A QUICK BREAD??
A quick bread is a type of bread that does not use yeast as a leavener. Instead, it will use baking powder or baking soda, or a combination of the two.
They come in both sweet and savory versions, as well as in loaf and muffin shapes. Think Banana Bread or Bran Muffins. Both are what is known as quick breads.
Baking Powder Biscuits or Scones are also known as quick breads.
HOW TO MAKE OAT TOPPED BANANA BREAD
As with most quick breads, this is a simple matter of folding wet and dry ingredients together, scraping them into a loaf pan and baking to perfection. Easy peazy.
- Preheat the oven to 350*F/ 180*C/gas mark 4. Lightly spray a 9-inch non-stick loaf tin with cooking spray. Set aside. (I also like to line mine with paper so that I can lift the finished loaf out.) (See recipe notes.)
- In a large bowl, sift together the flour, bicarbonate of soda, cinnamon and salt. (I use a small wire whisk. This helps everything to get evenly distributed.)
- In a separate bowl, using a hand whisk, mix together sugars, eggs, milk, vanilla and butter or oil, then stir in the mashed banana until well combined. (I like to use my stick blender to mash the bananas until they are smooth.)
- Add the wet ingredients to the dry ingredients and quickly stir, using a spatula, just until combined. (Do NOT overmix or you run the risk of toughening the loaf.)
- Pour the batter into the prepared pan and sprinkle the top evenly with rolled oats. (If you want you can toast the oats on a baking sheet while the oven is preheating for a toastier topping.)
- Bake in a preheated oven for 40 to 45 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then tip the loaf out onto a wire rack to cool completely before slicing.
HINTS AND TIPS
FOR QUICK BREAD SUCCESS
If you follow my hints and tips there is no reason why you can't bake a really great quick bread successfully!
1. Make sure all of your ingredients are at room temperature unless otherwise specified.
2. Use the best quality ingredients that you can afford and at your disposal.
3. Whisk all of the dry ingredients together in one bowl and your wet ingredients together in another bowl/beaker before combining together.
4. Combine the wet and dry ingredients together quickly and do not over mix. They need only be combined until the dry ingredients are evenly moistened without any large pockets or streaks of dry ingredients.
5. Do not over combine the dough. A light hand is preferable. A few lumps are perfectly okay and quite acceptable. Over combining yields a tougher bake.
6. Spoon into your baking pan/tin as soon as possible after combining in order to gain the maximum lift from the leavening used.
FREQUENTLY ASKED QUESTIONS
HOW LONG WILL THIS QUICK BREAD KEEP?
This bread will keep for up to 5 days stored at room temperature in an airtight container or wrapped in clingfilm. Alternately you can keep it in the refrigerator, tightly wrapped for up to a week. Bring to room temperature before serving.
CAN THIS BE FROZEN?
This bread can absolutely be frozen. It will keep, tightly wrapped, for up to three months in the freezer. I wrap it in plastic cling film first and then in aluminum foil. Bring to room temperature before serving.
CAN I ADD CHOCOLATE CHIPS, NUTS OR DRIED FRUIT?
For sure! White, milk, or semi-sweet chocolate chips make an excellent addition. Alternately, you can add chopped toasted walnuts or pecans. Raisins or dried cranberries or blueberries make another excellent addition.
A FEW OTHER BANANA RECIPES TO ENJOY
I always end up with over-ripe bananas that I need to use up. Here are a few other favorite recipes we enjoy!
ONE BANANA BANANA BREAD - This small‑batch banana bread is the perfect solution for that one over‑ripe banana sitting on the counter. Made with simple pantry ingredients and just one bowl, it bakes into a moist, tender little loaf with plenty of banana flavor and a delightful cinnamon‑sugar crust. Ideal for small households, quick cravings, or anyone who hates wasting food, this recipe delivers six lovely slices—perfect enjoyed plain or lightly buttered.
CRUNCHY TOPPED BANANA CAKE - This tender, moist banana cake is the perfect way to use up a couple of over‑ripe bananas and turn them into something truly special. The batter mixes together easily with simple pantry staples, creating a soft, flavorful crumb that stays beautifully moist for days. What sets this cake apart is the irresistible crunchy sugar topping—a generous sprinkle of demerara sugar that bakes into a golden, crackly crust, adding texture to every bite.
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Yield: Makes one 9-inch loaf
Oat Topped Banana Bread
Prep time: 10 MinCook time: 45 MinInactive time: 10 MinTotal time: 1 H & 5 M
Simple, easy to make and deliciously moist and flavorful. It also cuts a dream. I confess I like mine warm and spread with butter, but this is great even toasted! I love the addition of the rolled oats on the top.
Ingredients
- 1 1/2 cups (220g) self raising flour
- 1/4 tsp bicarbonate of soda (baking soda)
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/3 cup (80g) granulated sugar
- 1/4 cup (60g) soft light brown sugar, packed
- 2 large eggs (I used large free range)
- 1/4 cup (60ml) milk
- 1 tsp vanilla extract
- 5 TBS (75g) melted butter or vegetable oil
- 1 1/2 large bananas, mashed (200g/7 oz)
- 1/4 to 1/2 cup (20 to 30g) rolled oats for topping
Instructions
- Preheat the oven to 350*F/ 180*C/gas mark 4. Lightly spray a 9-inch non-stick loaf tin with cooking spray. Set aside. (I also like to line mine with paper so that I can lift the finished loaf out.)
- In a large bowl, sift together the flour, bicarbonate of soda, cinnamon and salt.
- In a separate bowl, using a hand whisk, mix together sugars, eggs, milk, vanilla and butter or oil, then stir in the mashed banana until well combined.
- Add the wet ingredients to the dry ingredients and quickly stir, using a spatula, just until combined.
- Pour the batter into the prepared pan and sprinkle the top evenly with rolled oats.
- Bake in a preheated oven for 40 to 45 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then tip the loaf out onto a wire rack to cool completely before slicing.
Notes
In addition to buttering my pan, I used a long piece of baking paper with an over hang to line the pan lengthways so I could just lift the loaf out to cool without tipping it out.
You can easily make your own self-raising flour. For every cup used whisk in 1 1/2 tsp baking powder and 1/4 tsp salt. (For this recipe you would need 1 1/2 cups (220g) plain all purpose flour and 2 1/4 tsp baking powder and 1/3 tsp salt.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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If you love simple side dishes that deliver big flavor with very little effort, these Melting Carrots are sure to become a new favorite. Inspired by the popular “melting” method, the carrots roast slowly in butter, broth, and seasonings until they become incredibly tender — almost velvety — with beautifully caramelized edges.
The cooking liquid reduces into a glossy, flavorful sauce that coats every piece, making this dish both comforting and elegant. Perfect for weeknight dinners, holiday tables, or anytime you want a vegetable side that feels a little special, these Melting Carrots prove that humble ingredients can create something truly irresistible.
This recipe I am sharing with you today comes from one that was delivered in an e-mail to me from Simply Recipes the other day. I love carrots and was instantly intrigued by the idea of "melting" carrots. I have made "melting" potatoes before (Fondant Potatoes) as well as Melting Onions. Both are family favorites and use the French Technique of caramelizing and then braising the vegetables to tender and delicious perfection, so much so that they do almost melt in the mouth.
The idea of a carrot that also did the same really appealed to me. I took the liberty of cutting the recipe in half to make only two servings. We were both really pleased with them. The end result was a tender and flavor filled carrot with a beautiful buttery texture. Both Eileen and I could have sat and made a meal of only the carrots, never mind what I had cooked for them to go along side of.
If you are a fan of carrots and beautifully cooked and flavorful vegetables, you really cannot get much better than these! I highly recommend! Sweet, spicy, buttery and delicious!
INGREDIENTS REQUIRED
TO MAKE MELTING CARROTS
Simple, simple, simple.
- 1/2 pound (8 ounces/227g) thin carrots (no larger than 1 inch wide)
- 1 TBS pure maple syrup
- 1/2 TBS light olive oil
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder (not salt)
- 1/8 tsp each fine sea salt and ground black pepper
- 1/3 cup (80ml) hot vegetable stock
- 1 TBS butter
- mince parsley to garnish (optional)
INGREDIENTS NOTES
My carrots were quite long and thin. I ended up cutting them in half crosswise and then cutting those halves in half.
Don't use pancake syrup. Do use real maple syrup.
I used light olive oil. The original recipe used extra virgin olive oil but I don't like wasting that in cooking unless I know it is going to make a difference. Light olive oil worked just fine.
Make sure your spices are fresh. They will have a real flavor boost. Stale spices taste musty.
I used Better than Bullion vegetable stock concentrate, reconstituted. I also used salted butter as that is all I basically keep in the house on a regular basis.
HOW TO MAKE MELTING CARROTS
This simple two-step method of cooking yields meltingly tender and flavor-filled vegetables every time.
- Preheat the oven to 425*F/220*C/ gas mark 7. Have ready a baking dish that is large enough to hold the carrots in a single layer. Butter the dish. (Buttering the dish makes for easier clean up and helps to prevent them from sticking.)
- Peel the carrots and cut them in half lengthwise. If they are still biggish, cut them into halves again. Place them in a single layer in the dish. (My carrots were long and thin. I lopped off the ends, peeled and then cut them in half cross wise and then cut the quarters into halves lengthwise.)
- Whisk together the maple syrup, oil, coriander, cumin, garlic powder, salt and pepper. Pour this over the carrots in the dish, tossing them together to coat all of the carrots. Spread them out into 1 layer again. (Make sure they don't overlap so that the cut edges of every carrot come into contact with the dish.)
- Roast in the preheated oven for 15 minutes. Flip them over and roast for a further 15 minutes.
- Stir the butter into the hot stock until it melts. Pour this mixture over top of the carrots and roast them for a further 10 to 15 minutes, until the sauce has reduced by half and thickened a bit and the carrots are meltingly tender. (They will be fork tender and beginning to caramelize on the edges.)
- Serve hot, on a heated platter with any sauce poured over top. Sprinkle with parsley to serve, if using.
HINTS AND TIPS FOR SUCCESS
The most difficult part of this process really is peeling and cutting the carrots to size.
- Read through the recipe a few times before beginning to familiarize yourself with any ingredients or equipment needed.
- Assemble all of your ingredients prior to beginning.
- Make sure you use a thin carrot. Their flavor is more pronounced and they will cook in the appropriate time. They should be no more than 1-inch thick. If all you have is larger carrots, cut them down to size.
- Make sure your spices are fresh and within date.
- Use a baking dish large enough to spread all of your carrots out in a single layer. Do not crowd or overlap them.
WHY ARE THESE CALLED MELTING CARROTS?
The term "melting" comes from a simple two-step French Technique of cookery which results in vegetables that are tender, slightly caramelized and that truly do melt in the mouth in the most delicious way. Browned first in a high heat and then braised in a savory liquid the end result for almost any vegetable is a delicious dish with a soft and buttery texture.
Prepare to fall in love. These carrots are meltingly tender yet still hold some substance and a tender bite without them falling apart.
A FEW OTHER
FABULOUS SIDES FOR YOU TO ENJOY
The main dish doesn't always have to be the five star attraction. Sometimes the sides can shine right along side of them! Here are a few that we enjoy very much!
HONEY MUSTARD ROASTED PARSNIPS & CARROTS - A beautifully simple side dish that turns humble root vegetables into something truly special. Parsnips and carrots are cut into strips, briefly par‑boiled to ensure tenderness, then tossed in a glossy mixture of melted butter, Dijon mustard, and liquid honey. As they roast, they become lightly caramelized on the edges, crisp‑tender inside, and coated in a sweet‑savory glaze that pairs perfectly with any cozy meal.
ROASTED CABBAGE WITH DILL & MUSTARD SAUCE - This recipe transforms a humble vegetable into a standout side dish. Thick wedges of cabbage are roasted at high heat until the edges turn golden and caramelized, while the centers become tender and naturally sweet. The real magic comes from the creamy sauce — a simple blend of sautéed onions, Dijon mustard, dill, milk, and Parmesan — which adds richness, tang, and a lovely herbal note. Easy to prepare, budget‑friendly, and full of flavor.
Pin this recipe to your Side Dish, Carrot or Cooking for Two Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 2 servings
Melting Carrots
Prep time: 5 MinCook time: 45 MinTotal time: 50 Min
These flavor-filled carrots really do melt in the mouth!
Ingredients
- 1/2 pound (8 ounces/227g) thin carrots (no larger than 1 inch wide)
- 1 TBS pure maple syrup
- 1/2 TBS light olive oil
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder (not salt)
- 1/8 tsp each fine sea salt and ground black pepper
- 1/3 cup (80ml) hot vegetable stock
- 1 TBS butter
- mince parsley to garnish (optional)
Instructions
- Preheat the oven to 425*F/220*C/ gas mark 7. Have ready a baking dish that is large enough to hold the carrots in a single layer. Butter the dish.
- Peel the carrots and cut them in half lengthwise. If they are still biggish, cut them into halves again. Place them in a single layer in the dish.
- Whisk together the maple syrup, oil, coriander, cumin, garlic powder, salt and pepper. Pour this over the carrots in the dish, tossing them together to coat all of the carrots. Spread them out into 1 layer again.
- Roast in the preheated oven for 15 minutes. Flip them over and roast for a further 15 minutes.
- Stir the butter into the hot stock until it melts. Pour this mixture over top of the carrots and roast them for a further 10 to 15 minutes, until the sauce has reduced by half and thickened a bit and the carrots are meltingly tender.
- Serve hot, on a heated platter with any sauce poured over top. Sprinkle with parsley to serve, if using.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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