Overnight Oats Banana Bread Recipe – Easy, Wholesome & Walnut-Packed

Just imagine this: the sweet, warm scent of bananas mingling with toasty oats and crunchy walnuts wafting through your kitchen as you slice into a golden loaf of overnight oats banana bread. The edges are just a little crisp, the inside is tender and hearty—a perfect balance between cozy breakfast and indulgent snack. Seriously, every time I make this overnight oats banana bread, my kitchen smells like some kind of magical bakery, and my family starts hovering around the oven like hungry little squirrels.

The first time I tried making banana bread with overnight oats, I was honestly just looking to use up a bunch of overripe bananas and some leftover oats from breakfast. But when that loaf came out of the oven, I paused, took a deep breath, and realized I’d stumbled onto something that felt special—like pure, nostalgic comfort wrapped up in wholesome goodness. My grandma used to make banana bread when I was knee-high to a grasshopper, but I wish she’d known about this oats trick. It adds a depth of flavor and texture that’s just unbeatable.

This overnight oats banana bread recipe has become a staple in my house. My kids can’t resist sneaking slices off the cooling rack (and, honestly, neither can I). Even my husband, who usually claims to be “not a sweets guy,” asks for seconds. It’s been requested at family gatherings, sent as a gift to neighbors, and packed in lunchboxes more times than I can count. Let’s face it, anything that’s dangerously easy, super wholesome, and packs in the rich flavor of bananas, hearty oats, and crunchy walnuts is worth bookmarking and coming back to. I’ve tested this recipe more times than I’d like to admit (in the name of research, of course!), and every batch feels like a warm hug in loaf form. Whether you’re planning brunch, need a sweet treat for your kids, or just want to brighten up your Pinterest board with something irresistible, this overnight oats banana bread with walnuts is the way to go.

Why You’ll Love This Recipe

Honestly, there’s a lot to love about this overnight oats banana bread recipe. After countless kitchen trials and family taste tests (yes, my crew takes their banana bread duties very seriously), I feel pretty confident sharing why this is the best version you’ll ever bake. Here’s what makes it shine:

• Quick & Easy: Prepping the oats overnight means less fuss in the morning. You just stir, pour, and bake!
• Simple Ingredients: No fancy grocery trips. You probably have everything in your kitchen already—bananas, oats, walnuts, and the usual baking suspects.
• Perfect for Any Occasion: Whether it’s a lazy weekend breakfast, a cozy afternoon snack, or a potluck treat, this loaf fits right in.
• Crowd-Pleaser: Kids love it, adults devour it, and it’s always the first thing to disappear at family gatherings.
• Unbelievably Delicious: The combo of creamy oats, sweet bananas, and crunchy walnuts creates a flavor and texture party you won’t forget.

What sets this overnight oats banana bread apart is the technique—soaking the oats overnight with a bit of milk and mashed banana gives the loaf an amazing moistness and hearty crumb. You don’t get that dense, heavy feel; instead, every bite is tender yet substantial, with little pops of walnut crunch. I’ve experimented with all sorts of banana bread recipes over the years (from cafe-style to gluten-free versions), but this method delivers the most balanced, soul-soothing loaf I’ve ever tasted.

It’s not just another banana bread—it’s comfort food reimagined. You get all the nostalgia of classic banana bread, but with the added boost of fiber, healthy fats, and that irresistible nutty crunch. If you love recipes that taste indulgent but still fit into a wholesome lifestyle, you’re in for a treat. This is the kind of loaf that makes you close your eyes after the first bite and think, “yep, this is exactly what I needed today.”

Plus, it’s forgiving and flexible. Whether you want to swap nuts, toss in chocolate chips, or keep it dairy-free, you’ll end up with a loaf that’s always delicious, always comforting, and always a hit. Trust me—if you’re looking for a new staple for your recipe box, this overnight oats banana bread with walnuts deserves a spot right at the top.

What Ingredients You Will Need

This overnight oats banana bread recipe keeps things simple and wholesome, relying on pantry staples and a few fresh ingredients to deliver maximum flavor and texture. Here’s what you’ll need (and why each one matters):

• For the Overnight Oats:
  • Old-fashioned rolled oats (120g / 1 1/2 cups) – soaks up moisture, adds heartiness
  • Milk (240ml / 1 cup, any variety) – can use dairy or plant-based (almond, oat, soy)
  • Mashed ripe banana (about 120g / 1 large banana) – sweetens and binds the oats
• For the Banana Bread Batter:
  • Ripe bananas (about 300g / 3 medium, mashed) – the star flavor and moisture provider
  • Brown sugar (100g / 1/2 cup, packed) – adds caramel notes and depth
  • Eggs (2 large, room temperature) – for structure and richness
  • Unsalted butter (60g / 1/4 cup, melted and cooled) – makes the loaf tender (swap for coconut oil or vegan butter if needed)
  • Vanilla extract (5ml / 1 tsp) – brings all the flavors together
  • Ground cinnamon (2g / 1 tsp) – cozy spice (add more if you love that warmth)
  • Baking powder (6g / 1 1/2 tsp) – for lift
  • Baking soda (3g / 1/2 tsp) – helps with browning and rise
  • Salt (2g / 1/4 tsp) – balances sweetness, don’t skip it
• For Mix-Ins:
  • Chopped walnuts (60g / 1/2 cup) – for crunch and flavor (use pecans or skip for nut-free)
  • Optional: chocolate chips (60g / 1/3 cup), dried fruit, or seeds

Ingredient Selection Tips:

• Go for the ripest bananas you can find—those speckled, nearly-black ones make the loaf sweet and moist. If you’re short on bananas, you can use unsweetened applesauce for about half the mash (I’ve done it in a pinch and it works pretty well).
• For oats, I recommend Bob’s Red Mill or Quaker. Quick oats can work, but the texture will be softer and less chewy.
• If you’re dairy-free, almond milk or oat milk are perfect swaps. For a gluten-free loaf, make sure your oats are certified gluten-free and swap the flour for a blend (like King Arthur or Bob’s Red Mill).
• Walnuts add a classic nutty crunch, but pecans are a tasty alternative. If you have a nut allergy in the family, sunflower seeds or pumpkin seeds work for crunch without the risk.

All these ingredients come together to create a banana bread that’s hearty, moist, and packed with flavor and texture. You’ll never look at regular banana bread the same way!

Equipment Needed

You don’t need fancy gadgets for this overnight oats banana bread recipe, I promise. Here’s what you’ll want on hand:

• Mixing bowls – at least two (one for soaking oats, one for batter)
• Measuring cups and spoons – accuracy matters for baking
• Fork or potato masher – for mashing bananas (I use a fork—it’s just easier for cleanup)
• Whisk – to blend wet ingredients smoothly
• Rubber spatula – for folding in walnuts and scraping batter into the pan
• Loaf pan (9×5 inch / 23×13 cm) – nonstick or lined with parchment for easy removal
• Oven mitts – trust me, that pan gets hot!
• Wire rack – for cooling (if you don’t have one, a clean towel works okay)

If you don’t have a loaf pan, you can use a muffin tin for mini banana bread bites (just watch the bake time). I’ve baked this in a glass pan and a metal one; both come out lovely, but metal pans tend to give a bit more rise and browning.

For a budget-friendly setup, dollar store mixing bowls and measuring spoons do the trick. If you ever upgrade, look for sturdy, dishwasher-safe tools—they’ll last ages. I’ve had my favorite spatula for years, and it’s survived more banana bread batches than I care to count!

Preparation Method

Let’s break down the steps so you get the perfect loaf every time. Here’s exactly how I make overnight oats banana bread with walnuts—plus tips I’ve learned along the way.

1. Soak the Oats Overnight:
   • In a medium mixing bowl, combine 120g (1 1/2 cups) rolled oats, 240ml (1 cup) milk, and 120g (about 1 large) mashed ripe banana.
   • Stir well, cover, and refrigerate overnight (8-12 hours). This softens the oats and infuses them with banana flavor.
   • Tip: If you forget the overnight step, you can do a quick soak for 2 hours, but the texture won’t be quite as hearty.
2. Prepare for Baking:
   • Preheat your oven to 180°C (350°F). Grease a 9×5 inch (23×13 cm) loaf pan or line it with parchment.
   • Take the soaked oats out of the fridge and let them come to room temperature as you prep the rest.
3. Mash Bananas & Mix Wet Ingredients:
   • In a large mixing bowl, mash 300g (about 3 medium) ripe bananas until mostly smooth.
   • Add 100g (1/2 cup, packed) brown sugar, 2 large eggs, 60g (1/4 cup) melted unsalted butter, and 5ml (1 tsp) vanilla extract. Whisk until combined.
   • Note: Mixing well prevents streaks of egg or butter in the loaf.
4. Combine Dry Ingredients:
   • In another bowl, whisk together 2g (1 tsp) ground cinnamon, 6g (1 1/2 tsp) baking powder, 3g (1/2 tsp) baking soda, and 2g (1/4 tsp) salt.
   • You can add 120g (1 cup) all-purpose flour here if you want an extra lift, but the oats do most of the heavy lifting.
5. Mix Batter:
   • Stir the soaked oats mixture into the wet ingredients. Mix until well combined.
   • Add the dry ingredients and fold gently until no streaks remain (don’t overmix—it can make the loaf dense).
   • Fold in 60g (1/2 cup) chopped walnuts and any other mix-ins (chocolate chips, dried fruit, etc.).
6. Bake:
   • Pour the batter into the prepared loaf pan. Smooth the top and sprinkle a few extra walnuts on for crunch.
   • Bake at 180°C (350°F) for 50-60 minutes, until the top is golden and a toothpick comes out clean (a few moist crumbs are fine).
   • Tip: If the loaf starts to brown too quickly, tent with foil at the 40-minute mark.
7. Cool & Serve:
   • Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
   • Slicing while warm is tempting, but it can make the loaf crumble—wait until it’s mostly cool for neat slices.

Troubleshooting: If your loaf is too dense, double-check that you didn’t overmix. If it’s too crumbly, make sure the oats were fully soaked and the bananas were mashed well. I’ve learned these tips the hard way—trust me, patience makes perfect banana bread!

Cooking Tips & Techniques

Through trial and error (and a few messy kitchen moments), I’ve picked up some helpful tricks for overnight oats banana bread with walnuts. Here’s what works best:

• Banana Ripeness Matters: The riper the banana, the sweeter and moister your loaf. If your bananas aren’t quite there, pop them in a low oven for 15 minutes or microwave for 30 seconds to soften.
• Oat Soaking Is Key: Don’t skip the overnight soak. It transforms the oats—otherwise, you’ll get chewy bits instead of a tender crumb.
• Mix Gently: When combining the batter, use a spatula and fold until just combined. Overmixing leads to tough bread (been there, regretted that!).
• Pan Prep: Line your pan with parchment for easy removal. I used to just grease, but parchment means no stuck corners—plus, cleanup is easier.
• Check Early: All ovens run a bit differently. Start checking for doneness at 50 minutes. If your toothpick comes out gooey, give it another 5-10 minutes.
• Let It Rest: Cooling is important! I know it’s hard to wait, but letting the loaf cool helps it set and makes slicing easier.

If you want to multitask, prep your mix-ins and measure flour while the oats soak overnight. I’ve also learned that using room temperature eggs gives a smoother batter—they blend more evenly and help with rise.

Consistency is all about paying attention to these little details. I’ve had my share of banana bread fails (dense, gummy, or dry!), but sticking to these tips has made every loaf a winner. And if you ever end up with an underbaked center, just toast thick slices under the broiler—it’s suddenly a new treat!

Variations & Adaptations

This overnight oats banana bread recipe is endlessly flexible. You can tweak it based on diet, season, or flavor cravings—here’s how:

• Gluten-Free: Use certified gluten-free oats and swap the flour for a gluten-free blend. I’ve made this version for friends with allergies and it’s just as tasty.
• Dairy-Free: Replace milk with almond, soy, or oat milk, and use coconut oil or vegan butter instead of regular butter.
• Nut-Free: Skip walnuts and add sunflower or pumpkin seeds for crunch, or toss in chocolate chips for a classic twist.
• Seasonal Flavors: In summer, add fresh berries to the batter. In fall, use a pinch of pumpkin spice or swap half the banana for pumpkin puree.
• Different Cooking Methods: Make muffin versions—just bake for 20-25 minutes at 180°C (350°F). Or use a square pan for snack cake bars.
• Personal Favorite: I love stirring in chopped dried apricots for a tart-sweet surprise. It’s a hit with my kids and makes the loaf extra special.

Don’t be afraid to experiment. This recipe is forgiving, and every batch turns out a little bit unique. Whether you’re customizing for allergies, swapping flavors, or just trying something new, you’ll end up with a loaf worth sharing.

Serving & Storage Suggestions

This overnight oats banana bread with walnuts tastes best slightly warm or at room temperature. I like to serve thick slices with a smear of butter or almond butter—sometimes with a drizzle of honey if I’m feeling fancy.

• Serving Ideas: Pair with coffee or chai for breakfast. Add fresh berries on the side for brunch. For dessert, warm a slice and top with a scoop of vanilla ice cream!
• Storage: Keep the loaf in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week.
• Freezing: Slice and wrap each piece in plastic wrap, then freeze in a zip-top bag for up to 2 months. Thaw overnight in the fridge before serving.
• Reheating: Toast slices in a toaster or warm in the microwave for 15-20 seconds.

The flavors deepen as the loaf sits—day two is often even better than fresh! And if you’ve got leftovers, try making banana bread French toast for a weekend treat. It’s a little unconventional, but oh so good.

Nutritional Information & Benefits

Here’s a quick look at the estimated nutrition for one slice (based on 12 slices per loaf):

• Calories: ~180
• Protein: ~5g
• Fat: ~7g
• Carbs: ~25g
• Fiber: ~3g

This loaf is packed with wholesome oats (fiber for steady energy), bananas (potassium and natural sweetness), and walnuts (healthy fats for brain power). There’s less sugar than most banana breads, and you can easily make it gluten-free or dairy-free. Just keep in mind the walnuts and eggs—if you have allergies, use seeds or vegan substitutes.

I love that this banana bread feels indulgent but fuels you for the day ahead. Whether you’re grabbing a quick breakfast or sharing a snack, it’s a treat that’s good for you, too!

Conclusion

If you’re searching for a banana bread that’s wholesome, easy, and truly unforgettable, this overnight oats banana bread with walnuts is the answer. The overnight soak transforms the oats, the bananas make it tender and sweet, and those walnuts bring the perfect crunch. It’s been a game-changer in my kitchen, and I think you’ll agree it’s worth every bite.

I hope you’ll give this overnight oats banana bread recipe a try, share it with your friends and family, and let me know in the comments how you customize it! Your feedback and twists are what make recipe blogging so fun. Here’s to many cozy mornings and happy snack times ahead!

Frequently Asked Questions

Can I use quick oats instead of rolled oats?

Yes, you can. Quick oats will give a softer texture, but the loaf will still be delicious. I prefer rolled oats for a bit more bite.

Do I have to soak the oats overnight?

It’s best for texture, but you can do a quick soak for 2 hours in a pinch. The loaf won’t be quite as hearty, but it’ll still work.

Can I make this recipe vegan?

Absolutely! Use plant-based milk, vegan butter or coconut oil, and swap eggs for flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).

How do I keep banana bread moist?

Make sure your bananas are super ripe and don’t overbake. Wrapping the loaf tightly once cooled will help keep it moist for days.

Can I add chocolate chips or other mix-ins?

Definitely! Chocolate chips, dried fruit, or seeds all work great. Just fold them in with the walnuts before baking.

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