Can I use quick oats instead of rolled oats?

Yes, but the texture may be slightly softer. Avoid steel-cut oats—they won’t blend properly.

What size loaf pan is best?

A standard 8x4 or 9x5 inch pan works well. A smaller pan will result in a taller loaf but may need a few extra minutes to bake.

Why is my banana oat bread dense?

This recipe naturally yields a hearty texture, but overblending or underbaking can make it too dense. Make sure to blend just until smooth and bake until fully set.

Can I double the recipe?

Yes! Double the ingredients and divide the batter between two loaf pans. You can also make mini loaves or muffins.

Can I make this recipe nut-free?

Absolutely. Just skip the nuts and chocolate chips if desired.

How long will this bread last?

Store in the refrigerator for up to 1 week, or freeze for up to 6 months. Warm up slices in the toaster oven for best texture.

Easy Healthy Banana Oat Bread (6 Ingredients)

Description

This wholesome banana oat bread is made with just 6 ingredients—no flour, no refined sugar, and completely gluten-free. It’s naturally sweet, easy to blend, and bakes into a soft, moist loaf with optional chocolate chips for extra indulgence.

Ingredients

Scale

2 cups rolled oats (use gluten-free if needed)
4 large ripe bananas (about 1½ cups mashed)
2 large eggs
6 tablespoons maple syrup (or honey/agave nectar)
1 teaspoon baking soda
1 cup chocolate chips (optional)

Instructions

Preheat Your Oven & Prep the Pan: Preheat the oven to 350°F (180°C). Grease a loaf pan or line with parchment paper, leaving a slight overhang.
Blend Your Batter: Add oats, bananas, eggs, maple syrup, and baking soda to a high-speed blender or food processor. Blend until smooth and thick, scraping down the sides if necessary.
Add Chocolate Chips: Remove the blade and gently stir in chocolate chips using a spatula to avoid breaking them apart.
Transfer to the Pan: Pour the batter into the loaf pan and smooth the top. Sprinkle extra oats or chocolate chips on top if desired.
Bake: Bake for 35–40 minutes on the center rack. A toothpick inserted in the center should come out mostly clean.
Cool Before Slicing: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For best texture, use overripe bananas with lots of brown spots.
You can replace maple syrup with honey or agave nectar.
Letting the loaf cool fully ensures clean slices and prevents crumbling.
Store in the refrigerator for up to 1 week, or freeze slices for up to 6 months.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 130
Sugar: 9g
Sodium: 160mg
Fat: 4g
Saturated Fat: 1.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 3g
Cholesterol: 27mg

Keywords: Banana oat bread, banana bread, banana oat loaf, oatmeal banana bread, healthy banana bread recipe, flourless banana bread