best Oatmeal Chiquita Banana Loaf Recipe


4 48
best Oatmeal Chiquita Banana Loaf Recipe
Prep Time: 20 minutes
Total Time: 1 hour 10 minutes
Cook Time: 40 to 50 minutes
Servings: 8


Discover recipes for each stage of banana ripeness! Enter Now!
Want Banana Recipes Every Month?
Free seasonal banana recipe inspiration

Submit e-Recipes signup form.

What do you get when you cross a banana loaf and oatmeal cookies? Yummy Oatmeal Banana Loaf with a slightly crunchy crust and moist center.


  • 1   large Eggs
  • 1   large Egg yolk
  • 3   very ripe Chiquita Bananas, (yellow with brown flecks), mashed
  • 1/3   cup nonfat Vanilla yogurt
  • 1/2   cup Canola oil
  • 1/2   cup Brown sugar, packed
  • 1/2   cup Sugar
  • 1   cup all-purpose Flour
  • 3/4   cup regular or quick-cooking Oats
  • 1/2   tsp. Baking powder
  • 1   tsp. Baking soda
  • 1/4   tsp. Salt
  • 3/4   tsp. Cinnamon
  • 1/2   cup chopped Nuts (pecans or walnuts), optional

Instructions for:

best Oatmeal Chiquita Banana Loaf Recipe

Preheat oven to 350 degrees F. Grease and flour a loaf pan or line with non-stick foil. In a large mixing bowl beat together the egg, egg yolk, bananas, yogurt and oil. Beat in the sugars until well combined. In a medium mixing bowl combine the flour, oats, baking powder, baking soda, salt and cinnamon. Add the dry ingredients into the banana mixture and stir until all the dry ingredients are well moistened. Stir in the nuts if desired. Pour the batter into the prepared loaf pan and bake for 40 to 50 minutes. Loaf is done when a toothpick inserted in the middle of the loaf comes out clean. Cool before slicing.

Serving Suggestions:
Toast and top with peanut butter.

Beverage Pairings:
Great with coffee or milk.

Like banana bread? Try Chiquita's Best Banana Bread Recipe!

Nutrition Information Per Serving:

Calories 350; Total Fat 16 g (Sat 1.5 g, Trans 0 g, Poly 4 g, Mono 0 g); Cholesterol 55 mg; Sodium 210 mg; Potassium 250 mg; Total Carbohydrates 51 g; Dietary Fiber 2 g; Total Sugars 30 g; Protein 5 g. Percent Daily Value: Vitamin A 2%; Vitamin B6 8%; Vitamin C 6%; Vitamin D 0%; Calcium 6%; Iron 10%.

Have a comment about this recipe?
Name Comment (up to 500 characters)   characters left

Recipe Comments

  • February 27, 2013
    My family and I LOVED this recipe. I made it last week and I'm about to bake again it right now!!! Soooo good!!
  • October 20, 2011
    The flavor was great but the center was too moist even after I baked it longer, next time I'd add half a cup more flour.
  • March 4, 2011
    This is one of the best recipes for banana bread I have ever eaten!
  • March 3, 2011
    The first time I made this recipe, my family screamed for more! It's the best banana bread recipe I've ever made! I also baked it in an 8x8" cake pan. After it cooled, I dusted the top with powdered sugar and served it as a coffee cake!
  • February 16, 2011
    You can substitute egg beaters for eggs and have no cholesterol , a mixture of sugar from the splenda, and the applesauce for the oil.
  • February 16, 2011
    PC in NC
    The recipe sounds great but has too much fat per serving. Substituting half of the oil with applesauce could help. Leave out the egg yolk and add a little reduced fat peanut butter instead.
  • February 16, 2011
    James Roy Barlow
    Bananas and yogurt, it just doesn't get much better than that!!!!!!!!!!!
  • February 16, 2011
    Sandy Nevels
    Perfect! I have some bananas just waiting to be made into bread.
  • January 31, 2011
    J Chism
    The recipe was easier than the normal banana bread our family makes and the finished product is wonderful!
  • November 12, 2010
    V Dubose
    Sounds Great . I'll Try It .
Loading Animation