Why You’ll Love This Recipe
This banana oatmeal bread is naturally sweetened, loaded with fiber, and incredibly easy to make. The combination of oats and banana creates a tender yet satisfying texture, and it’s a great way to use up overripe bananas. Plus, it’s versatile—add your favorite mix-ins like nuts or chocolate chips, or keep it simple and wholesome. It also stores well and makes a great option for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ripe bananas, mashed
- Rolled oats
- Whole wheat flour (or all-purpose flour)
- Eggs
- Milk of choice (dairy or non-dairy)
- Honey or maple syrup
- Baking powder
- Baking soda
- Ground cinnamon
- Salt
- Vanilla extract
- Olive oil or melted coconut oil
- Optional mix-ins: chopped walnuts, dark chocolate chips, raisins, or shredded coconut
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Whisk in eggs, milk, oil, vanilla, and honey or maple syrup until well combined.
- In another bowl, mix together oats, flour, baking powder, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Fold in any optional mix-ins if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes 1 loaf (about 10 slices).
Prep time: 10 minutes
Cook time: 45–55 minutes
Total time: 55–65 minutes
Variations
- Gluten-free: Use certified gluten-free oats and a gluten-free flour blend.
- Vegan: Replace eggs with flax eggs and use plant-based milk and maple syrup.
- Low-sugar: Reduce the honey/maple syrup or omit it entirely if your bananas are very ripe.
- Nutty: Add chopped pecans, walnuts, or almond slivers.
- Chocolate twist: Mix in dark chocolate chips for a dessert-like version.
Storage/Reheating
Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To freeze:
- Slice the loaf and wrap individual slices or the whole loaf tightly in plastic wrap and foil.
- Freeze for up to 2 months.
To reheat: - Microwave slices for 15–20 seconds or toast lightly for a warm treat.
FAQs
Can I use quick oats instead of rolled oats?
Yes, but rolled oats provide better texture. Quick oats may result in a slightly softer loaf.
Can I make this into muffins?
Yes, divide the batter into a muffin tin and bake for 18–22 minutes.
What’s the best type of banana for this bread?
Very ripe bananas with brown spots work best—they’re sweeter and mash more easily.
Can I reduce the oil?
Yes, you can reduce the oil by half and replace it with more mashed banana or unsweetened applesauce.
Is this bread sweet?
It’s lightly sweetened with natural sugars from bananas and honey/maple syrup. You can adjust to your taste.
Can I add protein powder?
Yes, add 1–2 scoops of protein powder and reduce the flour slightly to balance the texture.
Why is my banana bread dense?
Overmixing the batter or using too much flour can cause a dense texture. Stir gently until just combined.
Can I use steel-cut oats?
No, they’re too hard and won’t soften enough during baking.
How do I keep the bread moist?
Don’t overbake it, and store it wrapped tightly at room temperature or in the fridge.
Can I use applesauce instead of banana?
Not entirely—bananas are key for both moisture and flavor, but a partial substitution can work.
Conclusion
Banana Oatmeal Bread is a wholesome, delicious way to start your day or enjoy a guilt-free treat. With its moist texture, subtle sweetness, and nourishing ingredients, it’s the kind of recipe you’ll come back to again and again. Whether plain or loaded with mix-ins, this bread is a perfect blend of comfort and nutrition in every slice.
PrintBanana Oatmeal Bread
Banana Oatmeal Bread is a moist, fiber-rich loaf made with ripe bananas, rolled oats, and whole wheat flour. Lightly sweetened with honey or maple syrup, it’s perfect for breakfast, snacking, or a healthy treat. Easy to customize and freezer-friendly.
- Prep Time: 10 minutes
- Cook Time: 45–55 minutes
- Total Time: 55–65 minutes
- Yield: 1 loaf
- Category: Baked Goods, Breakfast
- Method: Baking
- Cuisine: American
Ingredients
3 ripe bananas, mashed,1 cup rolled oats,1 cup whole wheat flour (or all-purpose flour),2 large eggs,1/3 cup milk of choice (dairy or non-dairy),1/4 cup honey or maple syrup,1 tsp baking powder,1/2 tsp baking soda,1 tsp ground cinnamon,1/4 tsp salt,1 tsp vanilla extract,1/4 cup olive oil or melted coconut oil,Optional: 1/2 cup chopped walnuts, chocolate chips, or raisins
Instructions
Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.,In a large bowl, mash bananas. Add eggs, milk, honey/maple syrup, oil, and vanilla. Mix well.,In another bowl, combine oats, flour, baking powder, baking soda, cinnamon, and salt.,Stir dry ingredients into the wet mixture until just combined. Do not overmix.,Fold in any optional mix-ins.,Pour batter into the loaf pan and smooth the top.,Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.,Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use overripe bananas with brown spots for best flavor and sweetness.,To make vegan: Use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and plant-based milk.,For a gluten-free version, use certified gluten-free oats and a GF flour blend.,Let the bread cool fully before slicing for best texture.,Store wrapped tightly to keep it moist.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 9g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
