Healthy Oatmeal Banana Bread

5 from 1101 votes

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

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!
5 from 1101 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 12 Slices
Calories: 130kcal
Author: Arman



  • 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: 1slice | Calories: 130kcal | Carbohydrates: 26g | Protein: 3g | Fat: 2g | Sodium: 119mg | Potassium: 245mg | Fiber: 3g | Vitamin A: 74IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg | NET CARBS: 23g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!


27 thoughts on “Healthy Oatmeal Banana Bread

  1. 5 stars
    Absolutely delicious without the choc chips.I reduced the honey to 4 tbsp which was plenty sweet enough. Beautiful and moist and keeps well in the fridge.

  2. 5 stars
    Love it! I reduced the maple syrup by 2 tablespoons and it was still yummy! I’ve even been eating a little piece as a bedtime snack.

  3. 5 stars
    I’ve been using oat four but realised with this recipe there’s no need to dry mill my oats beforehand and I just love the fuller texture of the not so blended oats.

    Made this like 3x now and keep experimenting.
    Last time I left out the eggs and used a spoon of mayo and a 1/2 cup of yoghurt instead. Half the honey and it still came out tops.

    Thanks for this Arman.🥰

  4. I LOVE this recipe!!!

    I made it last week with bananas and it was heaven!!!! Wanting to make it again tonight, but having no bananas, I subbed 1 3/4 c. Zucchini and a dash of cinnamon.

    Still freaking amazing!!

    Thank you for this awesome, healthy, and totally solid recipe.

  5. 5 stars
    I have made lots of banana bread and muffins because my family loves bananas. This is the first recipe *I* have ever really liked because it isn’t too sweet. I love oats and maple syrup and it’s really easy to make. Next time I will add walnuts or chocolate chips. Thanks for the great recipe!

  6. 5 stars
    I was surprised by how truly delicious this banana bread is, considering how simple and healthy it is haha! I highly recommend trying it. It’s easy and really tasty. I added a tsp of cinnamon and enjoyed the subtle addition.

  7. Wow this was easy, just threw it all in the blender! I did add 1/2 cup (1 of those individual cups) of applesauce for moisture. I did put it all in a bowl after blending to add chopped walnuts and chocolate chips. I used 2 loaf pans, 350 for 21 minutes. It’s moist and flavorful!

  8. Love love love this recipe. I started looking for easy and cheep gluten free recipes when I found out I had an intolerance and saw how expensive it is. I came across this. It made me so happy. It’s great as is. Very moist and the bread has such a good texture and flavor. I’ve experimented and it’s very versatile. I made it extra sweet and took it to the office for my junk food addict coworkers. It was a hit. I had coco powder and shredded coconut which made a chocolate coconut version that was good. I also ran out of chocolate chips so I used frozen berries. That too, was delicious. Lastly I used protein powder instead of the sweetener. Also very good. This is now my go to recipe.

  9. Thanks for the recipe! Hard to find a 100% oat/no refined sugar banana bread recipe, and this one is a keeper!

    I did add a big scoop of Greek yogurt for some acid and added moisture (plus I only had 3 bananas) and it helped a lot with the rise,something oat bread needs help with any way. Baking soda alone is a base, and requires an acid to activate that chemical reaction the gives bread that floof, which is why it is almost always used alongside baking soda. However a fermented element (yogurt, sour cream, buttermilk) does the same thing, plus adds extra moisture and taste.

    It came out amazing, will def be making again 🙂

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