This Healthy Banana Bread is a family favorite. The whole thing comes together in the food processor, and once cooled and wrapped, the bars store amazingly well in the fridge and freezer. It’s soft and moist, yet firm enough for little fingers to hold without it falling apart. It’s totally delicious for snack time or dessert…or, if I’m honest, breakfast!
Easy Banana Bread Recipe
The thing I love most about this recipe? It’s so packed with nutrients that it makes a treat that everyone can feel good about enjoying. And it’s so easy to bake up and serve plain or topped with cream cheese or nut butter. We love this sort of healthy banana bread as an everyday treat—for snacks or breakfast.
Healthy Banana Bread—No Flour
The base for this banana bread recipe is ground up rolled oats, but you can pick up a bag of oat flour if you want to skip that step. I like to grind my oats in a blender since that does a great job of getting them nice and uniform in just a few seconds. In the mix is also very ripe bananas, of course—do yourself the favor and use very ripe bananas here. You know, those ones with brown spots. That’s where the moisture and natural sweetness will come from!
Banana Bread with Oats
In addition to being gluten free, using oats instead of flour makes a slice of this bread almost as healthy as oatmeal. It’s packed with fiber and complex carbohydrates so the kids will be fueled with balanced energy until the next meal or snack time rolls around. It also stays moist for days when stored in the fridge, so you can make this on the weekend and enjoy it throughout the week.
Simple Healthy Banana Bread
I find that baking this healthy banana bread in an 8×8-inch pan ensures that the whole things cooks evenly and in about half the time as a standard loaf pan. It’s also a great way to ensure that this sort of gluten-free baked good holds together nicely when sliced.
Banana Bread Without Sugar
There’s just a tablespoon of maple syrup in this healthy banana bread since I rely on the bananas for sweetness. We like plain (shown above) or topped with nut butter or with a simple frosting made with combination of maple syrup and cream cheese. It’s easy to enjoy healthier baked goods when they taste so good—and are easy to cut up and serve to even your littlest eaters!Print
You could make this slightly more indulgent by adding 1/2- cup of chocolate chips to the batter, though it’s really good in this simple version!
- 2 cups rolled oats
- 3 over ripe bananas, mashed
- 1/2 cup shredded unsweetened coconut
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 eggs
- 1/4 cup almond butter
- 1 tablespoons maple syrup
- 1 teaspoon vanilla
- Preheat the oven to 350 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. 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.
To store: Wrap each bar individually in plastic wrap and store in a zip top bag in the fridge for up to a week or in the freezer for up to 3 months.