Hi Raquel!

Without trying it, my first suggestion would be to swap maple syrup for the brown sugar and then omit the milk. If you give it a try, please let me know how it turns out! :)

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!!

This recipe sounds great! Thank you so much for sharing your recipe with us.

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.