This Oatmeal Banana Bread is a cross between banana bread and baked oatmeal, which makes for a totally delicious (and nutritious) breakfast or snack. Plus, it stores amazingly well in the fridge and freezer!
You guys, this quick bread is soft, moist, and sweet…yet firm enough for little fingers to hold without it falling apart. But the thing I love most about this recipe? It’s so packed with nutrients and it tastes great. It’s a win-win.
I find that baking this banana bread in an 8×8-inch pan ensures that the whole thing cooks evenly and in about half the time as a standard loaf pan.
That means you can spend less time waiting for the oven timer and more time enjoying your life.
Why This Recipe Works
This recipe is so easy to make, even if your kitchen is crazy with the kiddos running around! We love this healthy banana bread for snack or toddler breakfast because it’s loaded with nutrition and natural sweetness.
(You may also like my classic take on a healthy Banana Bread and this Baked Apple Oatmeal version.)
Table of Contents
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Ingredients You Need
To make this banana recipe you’ll need to have the following ingredients on hand.
- Very ripe bananas: You’ll want them to have brown spots to ensure the most flavor and natural sweetness.
- Rolled oats: We use “old-fashioned” rolled oats here as the base of the bread. I love the texture this gives the final recipe, and it’s a yummy way to offer whole grains.
- Eggs: Eggs help bind the bread together and add tenderness to the texture.
- Butter (or nut butter): You can use melted unsalted butter or peanut butter or almond butter in this recipe to add moisture and beneficial fats.
- Cinnamon: The flavor of cinnamon pairs so nicely with banana, so we use it here.
- Baking powder and baking soda: The combination of these ingredients ensures that the bread bakes through and rises nicely.
- Pure vanilla extract: A little vanilla enhances the rest of the flavors in the bread.
- Maple syrup: I sweeten this banana bread with maple syrup, though you could swap in honey for kids over age 1 if you prefer.
TIP: If you’re looking for a banana bread or muffin without eggs, try my Sugar-Free Banana Muffins or these Vegan Banana Muffins.
Featured Review
“Easy and delicious! My whole family loved this recipe!” —Lauren
Step-by-Step Instructions
Below is a preview of how to make this Oatmeal Banana Bread recipe so you know what to expect from the process. Scroll down to the end of the post for the specifics on the amounts and timing.
Step 1. Place the oats in the bowl of a food processor and grind.
Step 2. Add the rest of the ingredients and blend well.
Step 3. Pour into the prepared pan, smoothing the top to even out.
Step 4. Bake! Let cool fully in the pan before slicing and serving.
TIP: To make this Oatmeal Banana Bread without a food processor, use instant oats, mash the bananas right in the pan, and then stir in the rest of the ingredients.)
Frequently Asked Questions
You can serve it like snack cake in squares on its own or you can warm it and top with a drizzle of maple syrup or nut or seed butter. You could even top a slice with cream cheese frosting for a more banana cake flavor.
Sure, feel free to add ¼ cup chopped walnuts or chocolate chips to enhance the flavor of this bread.
You can use rolled oats, old-fashioned oats, or instant quick oats.
How to Store
You can keep this bread, once fully cooled, in an airtight container in the fridge for 3-5 days. You can also put half of the batch into a zip-top quart-size freezer bag and store it in the freezer for up to 3 months. Thaw the whole bag or 1 slice at a time overnight in the fridge or in 15- to 30-second bursts in the microwave.
Best Tips for Success
- Use very ripe bananas with a lot of brown spots for the best flavor and natural sweetness.
- We like the bread plain or topped with nut butter or with a simple frosting made with combination of maple syrup and cream cheese.
- You can make this dairy-free by using nut butter, such as peanut butter or almond butter, instead of the butter.
- You can make this gluten-free by using certified gluten-free rolled oats.
- You can use honey instead of maple syrup (but avoid honey for babies under 12 months.)
Related Recipes
Breakfast
Lower Sugar Banana Bread
Breakfast
Banana Oatmeal Breakfast Cookies
Muffins
Easy Banana Oatmeal Muffins
I’d love to hear your feedback if you try this recipe, so please comment below and give it some stars!
Oatmeal Banana Bread
Ingredients
- 2½ cups rolled oats
- 3 cups sliced very ripe bananas (about 3 medium bananas)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 3 eggs
- ¼ cup almond or peanut butter (OR melted and cooled butter)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Coat an 8×8-inch baking dish with nonstick spray.
- Grind the oats in a food processor for about 30 seconds, or until they resemble a coarse flour.
- Add the rest of the ingredients and process for about 1 minute, stopping to scrape down the sides of the processor as needed, until the batter is smooth. (To do this without a food processor, use instant oats, mash the bananas right in the pan, and then stir in the rest of the ingredients.)
- Pour into prepared pan, smoothing with a spatula. Bake for 25-28 minutes, or until the edges are golden and a cake tester inserted into the center comes out clean. Let cool in the pan before slicing.
- Serve chilled, at room temperature, or slightly warm.
Notes
- To store: Place in an airtight container or storage bag in the fridge for up to a week or in the freezer for up to 3 months.
- If you like coconut, you can sub ½ cup shredded unsweetened coconut for ½ cup of oats.
- Increase the maple syrup to ¼ cup to make this sweeter.
- Be sure to use very ripe bananas with brown spots for the best flavor.
- You can add ½ cup of chocolate chips or blueberries to the top of the batter once it’s in the pan if you’d like.
Nutrition
This recipe was first published June 2018.
Great receipe, my little one absolutely loved it. My first time at making bread and it was super easy! I would love to put some spinach or Kale in this recipe, can you tell me how I could do this? Thank you
I’m so glad! To add spinach or kale, I’d blend 2 lightly packed cups with the eggs in a blender first until super smooth, then add it to the rest of the ingredients. (And obviously doing this will turn the bread bright green:)
I made it substituting 1/4 cup applesauce per egg, it came out pretty good, thick and moist. I frosted it with a mix creame cheese and maple syrup as suggested plus sprinkles on top. It was yummy!, my toddler liked it! I will make it again.
Yum! But do you think you could blend in a vitamix? We don’t have a food processor…thanks!!
Yes! Just use the stick to help get it going if needed
Delicious and so easy! I like that they’re not too sweet, great snack for my toddler, she’s loving them!!
Hooray!
How many grams of rolled oats are required for this recipe?
I just measured using my kitchen scale and it’s 240 g
Do you think I can substitute honey for the maple syrup?
That should be fine!
Any tips on making this egg-free? Thanks! 🙂
I don’t have an egg-free version that I’ve tested for these, apologies!
I’m going to use the Bob’s Red Mill Egg Replacer mix. I bet it’s been on amazon if you can’t find it at a store near you. It works wonderfully in any baking recipes for eggs. (We’re vegan and sometimes I veganize recipes)
Yes u can! I just made it without eggs. Just sub 1/4 cup of apple sauce per egg so 3/4 cups of appleeauce. Dont forget the baking powder, my bread came out thick and moist!
Do you think flax eggs would also work?
I think it should!
I only have 2 ripe bananas on hand. How can I adjust your recipe? I really want to try to make this and see if my toddler likes it. I know I will! ?
Usually applesauce or mashed roasted sweet potato work very similarly!
Ok so I managed to have a stress-free trip to the grocery store and get another ripe banana. I just made it this morning and it’s delicious! My daughter’s eating some of it now and asked for another piece ?. Thank you!
Yay!
Would it be possible to share your icing idea? Im keen to use your lovely recipe to make a Postman Pat cake but think I will probably need an icing to put between the cake and the fondant icing? Thank you!
Would coconut oil work to replace the nut butter? My kid’s aren’t allowed to take nut snacks to school because of allergies so looking for a healthy substitute. Thank you!
Yes, I think so! Butter works too.
It was easy and delicious . My girl likes it.
I’m so glad!
How long would it take if I made them into muffins instead? Thanks!
For regular muffins, it will likely be around 18-22 minutes. Check them with a cake tester inserted into the center. You want it to come out cleanly.
In the description you mention 2tbsp maple syrup but the ingredients state 1tbsp maple syrup. Will it still taste nice for the kiddies at 1tbsp?
It should be two!
This is pretty good, just made it. Hope my little picky eater will like it too.
Looks great. Lil guy allergic to oats. What can I substitute?
You could try quinoa or rye flakes if those options might work. I’ve not made this with those options, so the baking time might be slightly different—just use a cake tester inserted into the center until clean as your guide.