Naturally sweet, soft, and wholesome, this Oat & Banana Bread is made completely without refined flour or added sugar. Powered by ripe bananas and fiber-rich oats, it’s a guilt-free breakfast or snack that keeps you full and energized!
Why You’ll Love This Recipe
100% Whole Grain: Uses rolled oats instead of white flour for whole-food fiber and steady energy.
Naturally Sweetened: Sweetened entirely by spotty, ripe bananas—no sugar or artificial sweeteners required.
Blender-Friendly: Blend the ingredients up in seconds for easy prep and minimal dish cleanup.
Essential Kitchen Equipment
Blender or Food Processor: To blitz rolled oats into oat flour and create a smooth batter.
8×4-inch Loaf Pan & Parchment Paper: For effortless baking and clean removal.
Ingredients
2 large Ripe bananas, mashed (the spottier, the sweeter!)
2 cups Rolled oats (or certified gluten-free oats)
2 large Eggs
1/4 cup Plant milk (almond, soy, or oat milk)
1 tsp Baking powder
1 pinch Salt
1 tsp Ground cinnamon (optional, for cozy flavor)
Optional Mix-ins: 1/3 cup dark chocolate chips or chopped walnuts
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper or grease thoroughly with non-stick spray.
2. Blend Ingredients: Add the mashed bananas, rolled oats, eggs, plant milk, baking powder, salt, and cinnamon into a blender or food processor. Blend on high until completely smooth and a batter forms.
3. Add Mix-ins (Optional): Gently fold in dark chocolate chips or chopped walnuts using a spatula if desired.
4. Bake: Pour batter into the prepared loaf pan and smooth the top. Bake for 30 to 35 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
5. Cool & Slice: Let cool in the pan for 10 minutes, then transfer to a wire cooling rack. Slice into thick pieces once fully cooled!
Chef’s Tips
Use Overripe Bananas: Bananas with plenty of brown spots are crucial here—they provide all the natural moisture and sweet flavor for the loaf.
Make Muffins Instead: Divide the batter into a 12-cup muffin tin lined with paper cups and bake at 350°F (175°C) for 18 to 20 minutes.
Nutritional Breakdown (Per Slice / 8 Slices Yield)
Servings: 8 slices
Calories: ~125 kcal
Protein: 5g
Net Carbs: 19g
Fat: 3g
Frequently Asked Questions (FAQ)
Can I freeze this banana bread?
Yes! Slice the cooled bread, place parchment paper between slices, and store in a freezer-safe bag for up to 3 months. Reheat individual slices in the toaster or microwave for a fast morning breakfast!