Oatmeal Banana Bread Recipe

Introduction

This Oatmeal Banana Bread is a wholesome twist on a classic favorite, combining the natural sweetness of ripe bananas with hearty oat flour. It’s moist, flavorful, and perfect for breakfast or a cozy snack.

Ingredients

• 1 2/3 cups oat flour
• 2 tbsp rolled oats (8g)
• 1 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup chocolate chips (optional)
• 2 cups mashed banana (240g)
• 1/2 cup pure maple syrup (or honey or agave, 120g)
• 1/3 cup coconut oil (or water, 80g)
• 1 tsp pure vanilla extract (5g)

Instructions

1. Step 1: Preheat the oven to 350°F. Grease a 9×5 inch loaf pan or line the bottom with parchment paper to prevent sticking.
2. Step 2: In a large bowl, stir together all the ingredients until just evenly combined. Be careful not to overmix to keep the bread tender.
3. Step 3: Smooth the batter into the prepared loaf pan. If using, sprinkle chocolate chips evenly on top.
4. Step 4: Bake for about 35 minutes, or until a toothpick inserted into the center comes out mostly clean.
5. Step 5: Allow the bread to cool in the pan, then run a knife around the edges and transfer it to a serving plate. Slice and enjoy!

Tips & Variations

• For added texture, try folding in chopped nuts or dried fruit along with the bananas.
• Use ripe bananas for the best natural sweetness and moistness.
• Substitute coconut oil with melted butter for a richer flavor, or use water for a lighter option.
• If you prefer, replace oat flour with spelt or whole wheat flour but adjust the moisture slightly.

Storage

Store leftover banana bread in a covered container in the refrigerator for up to five days. For longer storage, freeze slices in an airtight container for up to three months. Reheat frozen slices in a toaster or microwave until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oat flour?

Yes, you can substitute oat flour with whole wheat or all-purpose flour, but the texture and flavor will differ slightly. You may need to adjust the liquid to keep the bread moist.

Can I omit the chocolate chips?

Absolutely! The chocolate chips are optional and can be left out if you prefer a simpler, less sweet bread. You can also replace them with nuts or dried fruit if you like.

Oatmeal Banana Bread Recipe

Print Recipe

★★★★★

4.7 from 146 reviews

This Oatmeal Banana Bread is a wholesome and naturally sweetened loaf made with oat flour and ripe bananas, perfect for a healthy breakfast or snack. Moist and flavorful, it incorporates simple pantry ingredients and offers a gluten-free alternative to traditional banana bread. Optional chocolate chips add a delightful touch of indulgence.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 1 loaf (about 8–10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 2/3 cups oat flour
• 2 tbsp rolled oats (8g)
• 1 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp cinnamon

Wet Ingredients

• 2 cups mashed banana (240g)
• 1/2 cup pure maple syrup (or honey or agave) (120g)
• 1/3 cup coconut oil (or water) (80g)
• 1 tsp pure vanilla extract (5g)

Optional

• 1/2 cup chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing it or lining the bottom with parchment paper to prevent sticking.
2. Mix Ingredients: In a large mixing bowl, combine the oat flour, rolled oats, baking soda, baking powder, salt, and cinnamon. Add the mashed bananas, maple syrup, melted coconut oil, and vanilla extract. Stir gently until the mixture is just evenly combined; avoid overmixing to keep the bread tender.
3. Prepare for Baking: Pour and smooth the batter into the prepared loaf pan. If using, sprinkle the chocolate chips evenly on top for added sweetness and texture.
4. Bake: Place the loaf pan in the preheated oven and bake for approximately 35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
5. Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for a few minutes. Then, run a knife around the edges to loosen and transfer the loaf onto a serving plate. Slice and enjoy your healthy oatmeal banana bread.
6. Storage: Store any leftovers in a covered container in the refrigerator for up to five days, or freeze slices in an airtight container for up to three months.

Notes

• For a vegan option, use maple syrup or agave instead of honey.
• Substitute coconut oil with water for a lower fat loaf, but texture may vary.
• Use certified gluten-free oat flour and oats if gluten sensitivity is a concern.
• Let the bread cool completely before slicing to prevent crumbling.
• Add nuts or dried fruit for added texture and flavor, if desired.

Keywords: Oatmeal Banana Bread, gluten-free banana bread, healthy banana bread, maple syrup banana bread, oat flour bread, easy banana bread