Whipped Bananas Are What Your Oatmeal Is Missing (or Maybe Not)
Have you heard of whipped banana oatmeal? Neither had we before two weeks ago, but once it entered the conversation, we couldn’t stop talking about it. Would it be creamy? Would it be banana-y? Or would it be more like one-ingredient ice cream — a sneaky treat you’d never know had origins in the fruit world.
Well, we at The Kitchn decided to settle the debate once and for all — we’d just have to try this oatmeal for ourselves, obviously. We just never expected to get such strong opinions as a result.
The Origins of the Whipped Banana Oatmeal
The whole idea of adding whipped bananas to oatmeal can be traced back to Kath of the blog Kath Eats Real Food. The idea is to make a bowl of oatmeal — just regular, everyday oatmeal — then whip, whip, whip thin slices of bananas into the oatmeal until it all turns into one great bowl of creamy goodness.
→ Read the Original Tip: Tribute to Oatmeal: Whipped Banana Oatmeal from Kath Eats Real Food
Ariel Says: “Bowl of Life-Changing Deliciousness”
The only oatmeal I ever ate until I was about 23 years old came out of a packet. You know, the kind with the apple-cinnamon flavorings that could never quite mask that unwelcome gooey consistency or paste-like texture. Needless to say, I really never understood why people ate it for breakfast. Eggs are so much better, right?
This all changed when I made whipped banana oatmeal for the first time.
When done right, I find whipped banana oatmeal has the perfect texture. The bananas kind of whip up like marshmallows (I don’t own a mandoline, so I just use a paring knife). Sometimes I let the bananas completely dissolve, sometimes I leave them just a little chunky. The result is a thick, warm, totally comforting bowl of oats that tastes slightly of bananas. It’s almost like baked oatmeal, but without the crispy exterior. It’s exactly what I want the first cold day of the year.
Up until about a week ago, I had no idea this recipe could be considered a healthy alternative to a normal bowl of oats — probably because I’m a toppings fiend. The texture of the whipped banana oatmeal is the perfect blank canvas to add so many things. I always add extra sliced banana, a tablespoon of smooth peanut butter, and maybe something crunchy, like nuts or some granola. My version is definitely not healthier, but it is tastier.
Sarah Rae Says: “Bowl of Snotty Grossness”
I grew up in a household where we ate cold cereal throughout the week and more elaborate fancy carbohydrates on the weekend. We just weren’t an oatmeal family. I was over the age of 30 before I had my first bowl and honestly, I wasn’t that impressed. But when whipped banana oatmeal started popping up as a healthy, creamy, life-altering option, I decided to revisit this breakfast standby.
The idea was so simple. I tried it and then I tried it again, and again — and again. And ultimately I’m sorry to say this bowl of oatmeal is not going to change my feelings towards oats any time soon.
I’ve been thinking for days of a way to explain the texture as something other than “silky banana snot,” but alas, I’m afraid there just isn’t any other way. Sure, the banana acts as a beautiful binder for the oats. Sure, it slicks things up and sort of suspends the oats, transforming them into a dish that feels more elevated. But for me, that was the problem — all I could taste was silky banana snot.
In theory it’s a great option for those looking for a low-sugar oatmeal, and it’s probably perfect for those who think oatmeal is just wibbly wallpaper paste. It’s just not the Internet sensation I was hoping it to be.
You Break the Tie!
Have you tried this method of oatmeal preparation? Are you a convert for life or did its results leave you a little lackluster? We’d love to hear your thoughts in the comments below!