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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
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.

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.

More healthy recipes to try

Healthy Oatmeal Banana Bread
Ingredients
- 2 cups rolled oats gluten free, if needed
- 4 large bananas approximately 1 1/2 cups banana
- 2 large eggs
- 6 tablespoon maple syrup can use honey or agave nectar
- 1 teaspoon baking soda
- 1 cup chocolate chips optional
Instructions
- 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.
This is by far the easiest and tastiest banana bread I’ve made! It comes out beautifully, super moist and it stays moist for days! I replaced the chocolate chips with walnuts and it worked perfectly!
Easy, tasty, fabulous
What?! How is this so easy to make and so delicious? Thank you for sharing this recipe, it’s about to be a staple in our house!
I have made this this twice. The first time as the recipes states. The 2nd time I added almonds and unsweetened coconut- to mimic an almond joy. Next week I am going to try a rendition on carrot cake! I also make it the base of my breakfast adding Greek Yogurt and berries. Delicious.
I subbed the eggs with chia seeds, reduced baking soda to 1/8 tsp and added one tsp baking powder. I also added about a cup of milk and a splash of vanilla extract. Then I topped it with dried coconut flakes
It’s so good! Very moist!
It is healthy but has plenty of flavor.
Delicious and easy to make.
Made this delicious bread a few days ago, it’s wonderful,especially when you have to eat gluten-free!!!
Love this healthy oatmeal banana bread recipe. I usually blend my oats down first.
Nutrition info says 130kcal/slice. How many slices per loaf? Please and thank you!
Says 12 under the title of recipe
Man, this was good. I didn’t read the instructions and didn’t use a blender at all. Just mashed the bananas with a fork, mixed the wet ingredients together then added them to the dry ingredients. Also added a little vanilla and some salt. Next time I will omit the syrup altogether, I think the bananas and chocolate make it sweet enough! I love the texture of the oats without them being blended.
Man, this was good. I didn’t read the instructions and didn’t use a blender at all. Just mashed the bananas with a fork, mixed the wet ingredients together then added them to the dry ingredients. Also added a little vanilla and some salt. Next time I will omit the syrup altogether, I think the bananas and chocolate make it sweet enough! I love the texture of the oats without them being blended.
I absolutely adore this loaf. I added sultanas
and some nuts. I make it twice a week!
I was surprised how easy this was to make and how good it was. I like the idea of the blender as it makes it easy to pour into the loaf pan. A cup of chocolate chips was a bit much, but that’s just me. I may add blueberries next time. Thanks for such an easy and deliciousrecipe.
Easy and delicious!
Iam going to try it now.