This banana oatmeal bread is just 4 ingredients and the batter can easily be mixed in the blender. The bread doesn’t contain any flour, butter or refined sugar. The bread is very moist, full of banana flavor and the oats add a unique texture.
Instead of making my usual banana bread, I’ve been on a quest to make a healthier one. This banana bread doesn’t taste quite the same as your classic quick bread, but it is tasty just the same.
- Rolls Oats
- Baking Soda
The basic bread recipe is just four ingredients. Of course you can add mix-ins like walnuts, pecans or chocolate chips.
Banana bread is usually very sweet but I wanted to create one that wasn’t because I’ve had so many requests recently for low sugar recipes. This banana flavored bread is not very sweet on its own. If you prefer a sweet banana bread you can easily do that by adding some maple syrup to the batter (about 3 tbsp) or adding chocolate chips to the batter.
Texture of Banana Oat Bread
Because this bread doesn’t contain any flour, it is more dense than a quick bread. It’s very moist as well. The ground oats give the bread a little bit of a chewy texture.
More Healthy Banana Recipes
- 2 Ingredient Healthy Banana Bread Cookies
- 3 Ingredient Flourless Banana Pancakes
- 4 Ingredient Banana Chocolate Chip Muffins
- 3 Ingredient Banana Bread
Healthy Banana Oatmeal Bread
- 3 medium (approx 360 grams) overripe bananas peels removed
- 2 large eggs
- 2 cups rolled oats
- 1 tsp baking soda
- 3 tbsp maple syrup for sweeter bread
- 1/2 cup chocolate chips for sweeter bread and texture
- 1/3 cup chopped walnuts for texture
- Preheat oven to 350°F. Line an 8 x 4 inch loaf pan with parchment paper.
- Add bananas, eggs, oats and baking soda into a blender (in that order). If using maple syrup, also add it in at this time. Blend on high speed until you have a smooth batter. It is okay if you can still see the oats, but they should be ground up enough to look like coarse flour. If adding mix-ins like chocolate chips or chopped nuts, stir them into the batter.
- Pour batter into prepared pan. Bake for about 35-45 minutes or until toothpick inserted comes out mostly clean and when you gently press on the surface of the bread, it bounces back. Let bread cool in pan before slicing. Bread can be eaten as is or toasted. Uneaten bread should be stored in an airtight container in the fridge or freezer.
- Slightly adapted from The BakerMama.
- This bread is not meant to be a sweet bread. If you want a sweet bread, you can either add maple syrup to the batter (about 3 tbsp) or add chocolate chips to the batter.
- If your bananas are a little larger, the recipe will still work, but your bread will be more moist and more dense.
- This bread does not have the same texture as classic banana bread. Please see post for more details.
- I added some chopped walnuts on top for my bread.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.