Oatmeal Banana Bread
This easy Oatmeal Banana Bread is the most healthy banana bread for breakfast packed with fiber and proteins.
Plus, you don’t need dairy or eggs to make it!
If there’s something I never get bored of, it is making banana bread from classic vegan banana bread to funky carrot cake banana bread.
It’s the best way to use a large number of ripe bananas and meal prep breakfast or healthy snacks for the family.
Plus, you don’t need eggs or dairy to make banana bread – I know most oatmeal banana bread will use eggs, but I am here to tell you that you don’t have to!
Believe me, after trying a slice of this oatmeal banana bread you will be convinced that you shouldn’t add eggs to banana bread anymore.
How To Make Oatmeal Banana Bread
So here’s my version of banana bread with oats.
A high fiber and high protein banana bread using only basic pantry ingredients:
- All-Purpose Flour or white whole wheat flour or white spelt flour
- Old-Fashioned Rolled Oats – feel free to use a gluten-free certified oats brand if you are intolerant to gluten
- Baking Powder and Baking Soda
- Almond Milk – I prefer using unsweetened almond milk to avoid unnecessary sugar. You can also use any other plant-based milk such as coconut milk, oat milk, or cashew milk.
- Lemon Juice – You can use lemon juice squeezed out of fresh lemons or buy packed natural lemon juice.
- Light Olive Oil or melted coconut oil.
- Vanilla Extract – for added flavors.
- Mashed Bananas from ripe bananas or yellows bananas – you can adjust the sweetener based on the ripeness level of the bananas. Feel free to decrease sugar to 1/4 cup if your bananas are ultra-ripe with dark black spots on their skins.
- Soft Brown Sugar – or brown sugar. I like soft brown sugar because it adds moisture to the bread and makes the crumb less dry. Other options are unrefined cane sugar or coconut sugar.
First, pick yellow to ripe bananas and pre-measure all the ingredients called by the recipe into the small recipients.
I like to prepare my ingredients before starting baking so I avoid missing any important ingredients during the process.
Preheat the oven to 375°F (200°C).
You will reduce the oven temperature later when you bring the bread to the oven.
In fact, prewarming the oven by 25°F (20°C) over the regular baking temperature ensures that the bread rises well.
It’s very useful for banana oat bread because the batter is higher in fiber and denser. So it ensures a soft, fluffy banana bread that is not packed or dense.
Line a 9-inch x 5-inch loaf pan with parchment paper keeping hanging parts on the side for easier removal.
Grease the paper with coconut oil or olive oil and set it aside.
Oatmeal Banana Bread Batter
First, in a mixing bowl, whisk the dry ingredients together except the sugar: flour, oats, baking powder, baking soda, and salt. Set aside.
In another bowl, add the bananas and mash with a fork or potato masher. You can also use a stand mixer and use the paddle attachment to turn the banana into puree very quickly.
Then, stir in olive oil or melted coconut oil, lemon juice, almond milk, and vanilla extract.
When the liquid mixture is well-combined, whisk in the sugar.
Finally, stir the dry ingredients into the wet ingredients until they form a smooth thick banana bread batter.
Transfer the banana bread batter into the prepared loaf pan.
Sprinkle some extra old-fashioned rolled oats on top of the bread before baking.
Bake Banana Oatmeal Bread
Place the banana bread on the center rack of the oven, reduce the heat to 350°F (180°C) and bake the banana bread for about 40 to 55 minutes.
Check baking time by inserting a pick in the center of the bread. When the pick comes out clean or with a little crumb on it it means the banana bread is cooked and still moist.
Don’t over-bake the banana bread or the crumb can end up dry.
Cool down the banana bread in its pan for 10 minutes then lift the pieces of parchment apart to release the oatmeal banana bread onto a wire rack.
Cool down on the rack for 3 hours or overnight before slicing the bread.
When the bread has cool and cold to the touch, you can slice it.
This oatmeal banana bread is a great recipe for breakfast because it’s packed with everything you need to have energy in the morning.
It’s also very fulfilling because of its high amount of fiber and proteins.
So you can serve this oatmeal banana bread plain, on side of your protein hot chocolate, chocolate avocado smoothie, or coffee.
Or add some extra toppings like:
- Peanut Butter
- Almond Butter
- Chia Seed Jam or jam you like
- Chocolate Spread
- Maple Syrup
- Greek Yogurt, like almond yogurt or coconut yogurt.
- Date Caramel
This banana bread can be stored in the fridge wrapped in a clean kitchen towel or placed in an airtight bag or container.
I recommend keeping the bread for up to 4 days in the fridge and slicing it just before serving to keep the entire crumb moist and fresh.
You can freeze this banana bread whole, or sliced. Thaw the banana bread at room temperature the day before breakfast.
The great thing with banana bread recipes is that you can always upgrade your recipe by adding some of the below ingredients in the banana bread.
Before pouring the batter into the loaf pan, stir in 1/2 cup of some of the below ingredients:
- Dark chocolate chips
- Chopped walnuts or pecans
- Shredded coconut
Below I listed some options to make this oatmeal banana bread suitable for anyone with food allergies:
- Gluten-Free – I suggest replacing all-purpose flour with an all-purpose gluten-free flour blend containing xanthan gum. Use gluten-free certified oats and gluten-free baking powder.
- Sugar-Free – banana contains sugar so banana bread will never be sugar-free but this recipe can be made without added sugar. Simply skip the sugar or use a natural sugar-free alternative like erythritol, allulose, or stevia.
Frequently Asked Questions
Below I listed the answers to your most common questions about this banana oat bread recipe:
Can I Bake The Batter Into Muffins Pans?
Yes, you can use this oatmeal banana bread to make banana oatmeal muffins.
Simply line a 12-hole muffin pan with paper cases, slightly spray oil in the cases and fill up to 3/4 of their level.
Bake until the muffins are golden brown and a toothpick inserted in the center comes out clean.
It will take about 30 minutes to bake in muffin cases. Otherwise, use my banana blueberry oatmeal muffins
More Banana Bread Recipes
Below I listed some more banana bread recipes for you to try:
Have you made this oatmeal banana bread recipe? Share a comment or review below.
Oatmeal Banana Bread
Shop My Tools
- 1 ⅓ cup Mashed Ripe Bananas - about 3 medium bananas
- 2 teaspoons Lemon Juice - or apple cider vinegar
- ⅓ cup Unsweetened Almond Milk - or any plant-based milk
- ⅓ cup Light Olive Oil - or melted coconut oil
- 2 teaspoons Vanilla Extract
- ½ cup Granulated Sugar - unrefined cane sugar or coconut sugar
- 1 ¼ cup All-Purpose Flour - Note 1. Learn how to measure flour accurately.
- 1 cup Old-Fashioned Rolled Oats - or quick oats
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ cup Chopped Pecan - or walnuts
- Preheat the oven to 375°F (200°C). Line a 9-inch x 5-inch loaf pan with parchment paper and lightly spray some oil to prevent the batter from sticking to it.
- Peel and mash bananas and measure the exact amount of mashed bananas needed in the recipe. Then, place them in a large mixing bowl.
- Combine mashed banana, lemon juice, almond milk, olive oil, or melted coconut oil (lukewarm, not burning hot!), coconut sugar, and vanilla extract. Stir until everything is well combined. Set it aside.
- In another mixing bowl, whisk together flour, rolled oats, cinnamon, baking soda, baking powder, and salt.
- Stir the dry ingredients into the wet and fold in the finely chopped nuts, if used.
- Fill the loaf pan and sprinkle extra rolled oats on top if desired.
- Place the loaf pan in the center rack of the preheated oven and reduce heat to 350°F (180°C). Bake for 40-55 minutes or until a toothpick inserted in the center of the comes out clean or with a little crumb on it meaning the bread is baked but still moist.
- Cool in the pan for 10 minutes, then release and cool down on a wire rack.
- Store in a cake box in the fridge for up to 4-5 days or freeze and thaw the day before eating.