Healthy Oatmeal Banana Bread


5 from 2129 votes
Jump to Recipe

This post may contain affiliate links. See my disclosure policy.

This oatmeal banana bread is a healthy twist on the classic quick bread! No flour and no refined sugar needed, it’s made with just 5 ingredients and uses just a blender! 

healthy oatmeal banana bread

Healthy Oatmeal Banana Bread

When it comes to healthy recipes using oats, my favorites to make are pancakes, muffins, and this oatmeal banana bread. 

Over the past few weeks, I’ve been making significantly healthier choices. I’ve noticed over the past couple of months that my energy levels have been fluctuating considerably each day. When analyzing my food intake, I’ve noticed that my intake of refined sugars and flour had been higher than normal. 

I tend to have a very clean and balanced diet. My breakfasts are often a smoothie or overnight oats, and both my lunches and dinners always contain some form of vegetables (unless I’m enjoying some lasagna). As a snacker, I always have either some homemade protein bars on hand or some energy balls. However, with all the baking I’ve been doing recently, I’ve found myself switching my usual breakfasts for something of the sweeter variety.

My usual breakfasts had been replaced with either some banana bread or zucchini bread. Both wholesome and healthy in my books but upon closer inspection, considerably more wheat and sugar than I’d typically have. No wonder I’d been suffering from mid-morning crashes. As a way to rectify this, I’ve made some smart swaps, and recently, been loving this super healthy banana bread.

I’ve been meaning to share this healthy oatmeal banana bread recipe for quite some time. It uses wholesome and healthy ingredients and uses just 5 ingredients. No refined sugar and no flour needed, but you’d never tell. The texture is dense, slightly moist, and with a tender crumb. It’s naturally sweet but not too sweet, making it perfect for a healthy dessert or even for breakfast.

While this bread isn’t like your traditional moist and fluffy banana bread, it’s hearty and sweet enough to satisfy your baked good cravings, minus the sugar crash!

How do you make oatmeal banana bread? 

The Ingredients

  • Rolled oats– Either original rolled oats or gluten free oats. 
  • Banana– Overripe bananas are best, as they blend much easier and have a sweeter flavor. 
  • Maple syrup– Adds sweetness to the bread, and also gives it some moisture. You can also use honey or agave nectar. 
  • Eggs– Room temperature eggs. 
  • Baking soda- Gives the bread some rise and fluffiness. 
  • Chocolate chips– optional, but highly recommended. 

The Instructions

In a high speed blender or food processor, add all your ingredients and blend until a smooth and pourable batter remains. If your batter is too thick, you can add some almond or oat milk to loosen it. Next, fold through your chocolate chips, if using them.

Now, transfer into a greased loaf pan and bake for 35-40 minutes, or until a skewer comes out mostly clean. Let the bread cool in the pan completely, before slicing it up.

oatmeal banana bread

Tips to make the best 5 ingredient banana bread

  • Do not overbake the bread. As this recipe uses oatmeal instead of flour, it is prone to drying out very easily.
  • While milk isn’t included in the ingredient list, you may need to add some of it if your batter is too thick (this is due to not using enough banana). Alternatively, you can add an extra banana or two.
  • This bread is not overly sweet, relying on the banana and maple syrup for sweetness. If you’d like a sweeter bread, add 1/4 cup of your favorite granulated sweetener or sugar.

Storing and freezing healthy banana oat bread

  • To store: Oatmeal banana bread should always be stored in the refrigerator, covered, for up to 1 week. 
  • To freeze: Place slices of the bread in a ziplock bag and store them in the freezer for up to 6 months. 
banana oat bread

More healthy recipes to try

healthy oatmeal banana bread

Healthy Oatmeal Banana Bread

5 from 2129 votes
This healthy oatmeal banana bread is made with just 5 ingredients and needs just a blender to whip up! No flour and no refined sugar, it's perfect for breakfast or a wholesome dessert!
Servings: 12 Slices
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes



  • Preheat the oven to 180C/350F. Grease a loaf pan and set aside.
  • In a high speed blender or food processor, add all your ingredients and blend until a smooth batter remains. Fold through the chocolate chips, if using them.
  • Pour the batter into the greased loaf pan. Bake the bread for 35-40 minutes, or until a skewer comes out mostly clean.
  • Remove the bread from the oven and let cool completely, before slicing.


TO STORE: Oatmeal banana bread should always be stored in the refrigerator, covered, for up to 1 week. 
TO FREEZE: Place slices of the bread in a ziplock bag and store them in the freezer for up to 6 months. 
Recipe loosely adapted from here.


Serving: 1sliceCalories: 130kcalCarbohydrates: 26gProtein: 3gFat: 2gSodium: 119mgPotassium: 245mgFiber: 3gVitamin A: 74IUVitamin C: 4mgCalcium: 25mgIron: 1mgNET CARBS: 23g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

You May Also Like

5 from 2129 votes (2,045 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    This recipe is soooooooo so good! I’ve made many other recipes of banana bread before and this one is by far the best! So simple yet so tasty. The only struggle is to stop eating it 😋

  2. 5 stars
    Loved the use of 4 bananas…no flour … and maple syrup!! I was skeptical but it was fantastic!!
    Simplicity and nutrition wrapped up in great tasting breakfast ‘bread’ … that doesn’t taste like “cake”!
    PS I aded walnuts instead of choc chips!

  3. 5 stars
    I’ve made this recipe twice now and it is my “go to” recipe for an easy and delicious banana bread. I only had 2 bananas so I added a 3.2 oz pouch of unsweetened applesauce in lieu of the 2 additional bananas. I also reduced the sweetener (agave syrup) to 1/4 cup as a personal preference. The second time that I made it I also added a shredded carrot and some chopped walnuts. Both versions were moist and delicious and I feel comfortable giving it to my 19 month old granddaughter, knowing that it is both nutritious and healthy for her.

  4. 5 stars
    Love the healthy recipe, thanks! It looks like it will be dry, but it’s not! Also, added walnuts and raisins instead of chocolate chips and it’s absolutely perfect and even healthier!

  5. 5 stars
    Delicious, very moist banana bread. I added 1tsp cinnamon and 1tsp vanilla extract for a little more flavor.

    1. 5 stars
      Though my husband prefers the regular soft and fluffy banana bread, I really enjoyed this recipe for breakfast or even a treat. I ate the whole loaf myself. Maybe I will decrease the chocolate chips a little next time. I love chocolate but this did seem like an unhealthy amount of chocolate in each slice. I used honey instead of maple and it was delish.

  6. 5 stars
    My partner says this is the best banana bread he’s every had. I will definitely be making this again, so easy and super soft!

    I also added a teaspoon of cinnamon

See More Comments