Banana Oat Bread
This banana oat bread is soft, moist, and made with simple ingredients. It’s lightly sweet, full of banana flavor, and perfect for breakfast or a quick snack.
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A Note from Kim
The Ultimate Banana Bread Upgrade
It is just the best feeling waking up to notice this banana oat bread sitting on the counter waiting to be devoured. You know it’s going to be even better than it was the first day, if that’s even possible. Banana bread is seriously my favorite, but I can get a little carried away with eating a few too many slices. Anyone else?
This version is perfectly tender, and the oats add such wonderful hearty texture throughout that makes every bite so amazing. You could add chocolate chips or nuts for extra flavor, but I honestly love it just the way it is.
With love (and lots of good eats), 
If you try this banana oat bread recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Banana Oat Bread
Ingredients
- 1 cup (120g) all-purpose flour
- 1 cup (80g) quick-cooking oats, rolled oats will work too
- 1 cup (200g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup avocado oil, or other neutral oil
- 2 large lightly beaten eggs
- 1 ½ cups (345g) mashed bananas, 3-4 ripe bananas
- ¼ cup milk
- 1 teaspoon pure vanilla extract
- Optional: 3/4 cup (90g) chopped pecans or walnuts, or 1 cup (180g) semi-sweet chocolate chips, Optional
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Instructions
- Preheat the oven to 350ºF. Grease or line a 9×5-inch loaf pan with parchment paper and set aside.
- In a large bowl, whisk together the 1 cup (120g) all-purpose flour, 1 cup (80g) quick-cooking oats, 1 cup (200g) granulated sugar, 1 teaspoon baking soda, ½ teaspoon salt and ½ teaspoon ground cinnamon.
- Without over-mixing, gently stir in the ½ cup avocado oil, 2 large lightly beaten eggs, 1 ½ cups (345g) mashed bananas, ¼ cup milk and 1 teaspoon pure vanilla extract until combined. Gently fold in 3/4 cup (90g) chopped pecans or walnuts, or 1 cup (180g) semi-sweet chocolate chips, if using.
- Pour the batter into the prepared pan. Sprinkle the top with extra oats, chocolate chips or walnuts, if desired.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Allow the bread to rest in the pan for 20 minutes. Then, remove from pan and let the bread fully cool before slicing.
Notes
- Store the leftover bread wrapped well in plastic at room temperature for 2 days or in the refrigerator for up to 1 week.
- To freeze, wrap the cooled loaf in aluminum foil and place in a large freezer bag. Allow to thaw overnight in the refrigerator and bring to room temperature before slicing and serving. Freezes well up to 3 months.
Did you make this recipe?
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This was really tasty and love it for a low calorie option! Thanks for the great recipe!
Yum! The whole family loved and devoured this bread!
Fantastic post-workout recarb. Yummy! I’ll be making this many more times.
(I used ProteinCo New Zealand vanilla isolate)
Yay! So happy to hear you enjoyed!
Hi Kim,
I just made this and it tastes great! But for some reason the middle part didn’t cook fully even though I baked it for 60 mins. I covered it with foil first 25 mins and then removed it. The sides were well done. Should I have left it to cook longer?
I’m so sorry you had that problem. 60 mins seems like it should have been plenty, but maybe you should have cooked it a little longer. I didn’t have any trouble with mine cooking through… I wonder if it might have something to do with altitude. If you do try again, you might try your oven at 375 and if the bread starts getting darker on top, cover it with foil.
Just made these this morning into muffins. So so good! The texture is perfect! How many muffins are a serving?
Thanks so much for your comment! I’m so glad that muffins worked well for this recipe. If your recipe made 8 muffins, 1 muffin should be the serving size.
This looks amazing! I have never used protein powder in baking.
Hi Kim,
Can I substitute oat flour for the rolled oats?
And would a combination of oat flour and almond flour work.
Thanks
I used rolled oats, but then blended everything. I’m not quite sure how this would work with blending them up. You may just need to add more oats, if you notice the batter is too liquidy. I definitely think a combo of almond flour and oats would work well. Would love to know how everything turns out! Good luck!
I’ve made a lot of banana bread and these are the best muffins I’ve ever made! They’re moist and delicious. I used the Orgain organic Vanilla Bean protein powder plus a splash of Vanilla extract and a couple Dark choc chips and they’re the perfect snack or on the go Breaky. Thank you for the recipe ! Will be making more again soon 🙂
Yay! Super happy to hear you enjoyed!
I love banana bread. It will be amazing to try out your recipe.
I love banana bread, and this one sounds epic. Going to have to try this recipe out sometime soon.
Gonna recommend my girlfriend this blog for sure. She will love it. Thanks 🙂
Your banana bread is gorgeous! Love the idea of adding protein powder and apple sauce!
banana bread, i love it 🙂 thank you for sharing this recipe. an healthy option too
Looking so Yummy! Healthy plus delicious. That’s what I always look for.
Loving this recipe. It is a great healthier option. I love banana’s. I’ll be adding this to my collection
This looks delicious! My friend would love this ‘Im going to pass it on and pin for later!
I love using oats for flour! The texture is SO good. Can’t wait to try this!!
I can just imagine the smell of this banana bread baking! I’m going to have to stash some bananas away to make this. Anxious to try your vinegar tip!
Banana bread is so good! I love that this recipe is flour free and can have chocolate! I will be making this for my son and I this week! Thank you for sharing!
Yum! I love how you healhified this recipe! And adding oatmeal is genius. Makes me want to try that with my favorite pumpkin bread recipe!
Mmm…I love banana bread. This recipe seems like the perfect way to enjoy it innocently. 🙂
I would never have thought to add vinegar to a baked good recipe. I am so interested in giving this recipe a whirl…in my blender.
Oh yum, this sounds tasty! I’ve always been a fan of banana bread.
Hi!!! Two questions. You put the foiled paper at the beginning and then after the half time of banking you remove it ? How many bananas did you use?
Many thanks! (I love your recipes!!!)
Thanks so much! I used 3 medium to large bananas. The first time I made this recipe, I didn’t put foil on at all. The bread got really dark on the outside, but it honestly still had great flavor (no burnt taste) and texture. The second time I made it, I put the foil over it at the beginning and when it had about 15 minutes left to bake, I removed it. Good luck! Let me know how you like it!
I did it!!!! Was amazing!!!!!!!!! I use the foil paper and was ?? perfect! Many many thanks for such yummy recipes 🙂
Awesome! So glad you enjoyed!!