Oatmeal Banana Bread

This Oatmeal Banana Bread is so moist and delicious that you’ll never guess it is healthy and good for you. Flourless, gluten-free and oil-free, this easy banana oat bread is made in a blender in just 5 minutes.

I love oatmeal. It’s been my favorite breakfast since 2017 and things don’t seem to change. Actually, the more the time passes the more my “love” grows. If in the past they were just for breakfast, now oats mean muffins, cookies, granola bars and of course…banana bread. Oatmeal banana bread, my favorite healthy dessert ever!  

Why you should make banana bread with oats

If you’re looking for a healthy and delicious treat, oatmeal banana bread is all you need. This is my to-go recipe for whenever I have a bunch of ripe bananas lying around. Here at home we all love it, and I am pretty sure you will love it too. Still not convinced? Let me give you 5 simple reasons why you should make banana bread with oats.

• Oats are a high in dietary fiber, which helps the digestion and keeps you feeling full for longer. Further, they’re packed with vitamins, minerals and antioxidants that contribute to your overall health. Last but not least, oatmeal is great for gluten-free baking.
• This oatmeal banana bread recipe comes together in a blender in 5 minutes, without the need for mixing. So you won’t need to clean up bowls and equipment after making. Trust me, this is by far the easiest banana bread ever!
• The taste and texture of this loaf will get you hooked at first bite. It’s so rich and moist, with plenty of banana flavor and a cinnamony aftertaste. Believe me, you won’t even notice that there’s no oil nor flour here.
• Eating healthy doesn’t have to be expensive if you make banana bread with oatmeal. Ripe bananas and oats are two of the most budget friendly foods out there. Further, they are common household ingredients that you can get from any grocery store.
• What makes oatmeal banana bread a winner is its versatility. You can customize it to suit your taste and preferences. Whether you want it high protein or gluten-free, the possibilities are endless.

Ingredients and substitutes

• Ripe bananas: This recipe requires three ripe bananas, the ones with black spots all over their skin. Those are the best because they provide natural sweetness and make your loaf moister.
• Rolled oats: For this flourless banana bread you will need to blend rolled oats together with all other ingredients until the batter gets smooth. For the best taste and texture I recommend rolled oats, but you can also replace with quick oats. Instant oats are not recommended, and steel-cut oats are not suitable at all (read further for more details).
• Eggs: Use two large fresh eggs for extra moisture, flavor and texture. In this recipe, eggs also help bind the batter so that your loaf won’t fall apart after baking.
• Maple syrup: For a healthy banana oatmeal bread this recipe uses maple syrup. It is a wholesome and natural alternative to refined sugars and tastes delicious. Possible replacements are honey, agave syrup, date syrup and coconut syrup.
• Nut butter: I like almond butter, but feel free to use any nut butter you like. Creamy peanut butter, cashew butter, walnut butter or hazelnut butter are all great options. In case you have an allergy or intolerance to nuts, replace with sunflower seed butter or tahini.
• Baking powder: This ingredients helps the bread rise and get fluffier. You can replace with about 3/4 teaspoon baking soda, if preferred.
• Spices: A hint of vanilla extract coupled with cinnamon will give your loaf all the delicious flavors of homemade banana bread.
• Salt: A pinch of salt will balance flavors and sweetness while enhancing the taste. Use low-sodium salt if it is necessary.

Which oats for banana bread?

If you are familiar with oatmeal, you probably already know that there are many types of oats out there. Generally speaking, the most common are rolled oats, quick oats, instant oats and steel-cut oats. However, not all of them are equally good to make banana bread. In the following lines you will find the best picks for this recipe, proposed in order from best (place number 1) to worse (place number 3). As you will see, steel-cut oats are not in the list. The reason is that they must be cooked for about 30 minutes to 1 hours, and afterwards they are going to become similar to boiled rice.

1. Old-fashioned rolled oats: These are the best option for banana oatmeal bread. They give the loaf a hearty texture and a nutty aftertaste.
2. Quick-cooking oats: Quick oats are a more processed version of rolled oats that have been cut into smaller pieces, so they cook faster. They can also be used, but your banana bread will have a slightly softer texture.
3. Instant oats: The last – and less suitable – option you have is instant oats. As they are more processed, I do not recommend them; they tend to give baked goods an excessively soft (almost sticky) texture.

Gluten-free oatmeal banana bread

A great thing about banana bread with oatmeal is that it can easily be made gluten-free. There’s no flour in this recipe. To ensure that the loaf matches your dietary needs, however, you will need to use certified gluten-free rolled oats. Not all products in the market are, so double check your oatmeal package.

The vegan version

Do you follow a vegan diet but want to make oatmeal banana bread? Well, I have good news for you. All you should do is replacing the two eggs with flaxseed eggs or chia seed eggs. For the flaxseed egg, combine one tablespoon of ground flaxseed with three tablespoons of water and allow to rest for about 5 minutes. Repeat for the second vegan egg and you can start with the batter.

Oatmeal banana bread with protein powder

For a high protein banana bread, replace 50 grams (1/2 cup) of the oats with protein powder. Although any type works, I recommend vegan protein powder or casein. Unlike whey, these are perfect for baking because they do not dry out.

Just keep in mind that substituting oats with protein powder will change the consistency of your batter. In general, plant based protein powder and casein absorb more liquid while whey less. Make sure you adjust the batter with an additional drop of milk or with more oats until it gets smooth, if it is necessary.

How to make oatmeal banana bread in a blender?

Prepare for baking. First of all, preheat your oven to 180°C (350°F) and fold a 20 cm (7.9 inches) loaf pan with parchment paper or grease with oil. Keep it aside, we will need this later.

Blend it up. Add all ingredients to a high speed blender or food processor and blend the batter until smooth. The oats should become flour. If you desire, stir in additional ingredients such as walnut chunks, pumpkin seeds or chocolate chips. But don’t bled again, just give it a mix using a fork or spatula.

Bake oat banana bread. Pour the batter into your prepared loaf pan. Bake in hot oven for 30 to 40 minutes, or until a toothpick inserted into the center of your oatmeal banana bread comes out clean. For a moist texture, do not overbake the loaf. Remove from the oven and let cool in the loaf pan for about 15 minutes. Finally, take it out of the mold and let cool completely before slicing

Storage directions

Before storing, let the banana loaf cool completely. Once cooled, place leftovers in an airtight food container and store at room temperature for up to 3 days.

For a longer storage I recommend refrigerating it; it will last for about 5 days. As before, keep it inside a sealable food container so that it won’t absorb humidity. You can also freeze in an airtight zipping bag for up to 3 months. Before serving, remove from the freezer and pop in the oven for a couple of minutes until nicely warm.

Dos and don’ts: Tips for best oatmeal banana bread

• DO 1: Use ripe bananas. The best bananas for banana bread are very ripe. The ones with dark spots all over their skin or even better the ones with a brown-ish skin. They will make your oat bread sweeter and moister.
• DO 2: Use the right oats. For the best taste and texture I highly recommend rolled oats, followed by quick oats. Try to avoid instant oatmeal, and don’t use steel-cut oats. They won’t work.
• DO 3: Include extra ingredients. Feel free to add more taste and texture with extra ingredients such as chocolate chips, chopped walnuts, pecans or a mix of seeds.
• DO 4: Enjoy on day two. Banana desserts taste better after they have been in the fridge overnight. All the good flavors come out and their texture becomes addictive.
• DON’T 1: Don’t overmix batter. Just blend all ingredients until the oats become flour and you get a smooth batter. Excessive blending may affect the texture of homemade banana oatmeal bread.
• DON’T 2: Don’t overbake the loaf. When baked for too long, it tends to gets hard and dry; your dessert is ready when a toothpick inserted into the center comes out clean.

More healthy recipes with bananas

• 3 ingredient baked oatmeal
• Banana bread cookies
• 2 ingredient banana oatmeal cookies
• Healthy chocolate banana bread
• Low calorie banana bread
• Keto banana bread
• Oatmeal chocolate chip bars
• Banana oatmeal muffins