wow, this is a keeper. I made them as muffins (400deg F for about 20mins) and did standard muffin mixing method, just because i can’t help myself. I’m looking forward making them again and playing around with using different spices and adding nuts. thank you!!

My question is: I want to use maple syrup instead of brown sugar but I’m not sure how much to use. Please advise and thanks again.

Raquel
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Absolutely the very best banana bread I have ever made.  Just the right spices just the right texture. It is delightful!!!  

Great texture and moist, I ended up using coconut oil and found the overall taste too salty. Not sure if the original unsalted butter would’ve balanced it out or not, I will decrease the salt amount next time I make it.

This recipe worked out great! Moist and delicious! I used a flour blend (spelt and white) and Splenda brown sugar. I will be using this recipe again!

I’ve made this bread many times now and it’s soooooo good.  Like I wish I could eat it all in one sitting good.  Next time I’m hoping to make it into muffins for my kiddos.  For anyone reading – make this!  You won’t regret it.

I doubled the recipe with no problem, however I did cut back a little bit on the pumpkin spice, I also split the brown sugar with Splenda. Recipe came out fantastic, got rave reviews from the family including my mother-in-law!

I’ve made this recipe a bunch of times. My kids love it. The only thing I added was 1 teaspoon of cinnamon. It’s my go-to banana bread recipe.

Hi- I DID make your recipe, however, I made some alterations.  I write and edit recipes, and this recipe of yours peaked my interest- because, I got back in town and the bananas in the fruit bowl were going brown.  I didn’t want to throw them out, so I basically combined one of my recipes for a Zucchini Bread, and your recipe for Oatmeal Banana Bread.  I also used buckwheat flour in place of some of the AP flour, less sugar, also added shredded zucchini and sweet potato.  It made my house smell like the holiday season- as I usually only bake then (we live in TX and it is SO hot!)  Anyway- your recipe is a “winner!”  I plan to serve it in the morning for my son’s birthday in place of cake with a good sea salted French butter- that I have room temp in a butter bell.

I baked this banana bread twenty minutes ago and it was the most delicious moist banana bread love it and will make it again .