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Oatmeal Pecan Banana Bread for National Oatmeal Day

This is a sponsored conversation written by me on behalf of Quaker® Oats. The opinions and text are all mine.
The weather took a turn for the colder this morning, and it’s a bit of a rainy, dreary day. It’s days like this that I love to fire up the oven and churn out some yummy baked goods.

Banana bread is on my mind today, but not just any banana bread… I toasted some chopped pecans and measured out a cup of Quaker Old-Fashioned Oats to add to the batter. After all, Monday is National Oatmeal Day — did you know that?

Ah, I wish you could smell my house right now! The scent is seriously amazing.

I’ve loved oatmeal since I was a little girl — it’s such a warm and comforting breakfast on a cold winter morning. It’s a very versatile grain though, easily added to both sweet and savory dishes to easily incorporate some extra fiber.

But actually my earliest memory of Quaker Oats is my grandma baking batch after batch of my grandpa’s favorite classic oatmeal raisin cookies to pack in his lunchbox every day.

Though my grandpa’s been gone for many years now, I still have that aluminum lunchbox sitting in my kitchen cabinet. It’s one of the few things I took when my grandma was downsizing to move into a condo. I like to think that if he were still around he’d ask me to bake up a batch of this oatmeal pecan banana bread for him!

Oatmeal Pecan Banana Bread

Oatmeal Pecan Banana Bread

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes


  • 2 cups all-purpose flour
  • 1 cup Quaker Old-Fashioned Oats
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1 cup very ripe bananas, mashed (approx. 3 medium bananas)
  • 1/2 cup butter, melted and cooled
  • 1/2 cup milk
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup pecans, chopped and toasted


  1. Measure dry ingredients into a medium mixing bowl and whisk to incorporate.
  2. Beat in wet ingredients until thoroughly mixed. Fold in the pecans.
  3. Pour into a 9x5 loaf pan and bake at 350 degrees for 55-65 minutes. Test center with a toothpick to ensure it's cooked through.
  4. If the top browns too quickly, cover with a foil tent for the remainder of the cooking time.
  5. Cool before serving.

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