This Healthy Banana Bread is a family favorite. The recipe comes together in the food processor, and once cooled and wrapped, the bars store amazingly well in the fridge and freezer. It’s soft, moist, and sweet, yet firm enough for little fingers to hold without it falling apart. It’s totally delicious for snack time, dessert, or breakfast!
Easy Banana Bread Recipe
The thing I love most about this recipe? It’s so packed with nutrients and it tastes great. It’s a total win-win. Plus, it’s just so easy to make, even if your kitchen is crazy with the kiddos running around! We love this healthy banana bread as an everyday treat—for snacks or breakfast (because it’s really good with coffee or milk). And 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. (And there is a seriously slim chance that it won’t be baked all the way through—which always seems to be an issue for me when I make banana bread in a loaf pan.)
Can I make this banana bread with the kids?
Absolutely, this is exactly the type of recipe that’s ideal for making with kids. My girls love to help peel and slice the bananas and of course press the button on the food processor. They even love to crack the eggs and I try to let them since it’s a good way to practice impulse control…and I keep a towel nearby and emphasize the importance of gently cracking the eggs. (Yes, this does sometimes result in a mess but it’s still fun!)
How to Make Healthy Banana Bread Step-by-Step
Here’s a look at the simple process involved in making this banana bread recipe.
- Preheat your oven and grease an 8×8-inch pan.
- Gather your ingredients including very ripe bananas, rolled oats, eggs, butter (or nut butter!), a little cinnamon and baking powder, vanilla, and maple syrup.
- Place the oats in the bowl of a food processor and grind to form a coarse flour.
- Add the rest of the ingredients and blend well.
- Pour into the prepared pan.
- Let cool fully in the pan and then slice and serve.
How long can I store this banana bread?
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 one slice at a time overnight in the fridge or in 15-30 second bursts in the microwave.
Flourless Banana Bread
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 addition to being gluten free if needed, 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.
Low-Added Sugar Banana Bread (That Still Tastes Great!)
There’s just 2 tablespoons of maple syrup in this healthy banana bread since I rely on the bananas for sweetness.You’ll have the best flavor and sweetness if you use very ripe bananas here—go for the ones with brown spots since those will have the best 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.
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 1/2 cups rolled oats
- 3 very ripe bananas (about 3 cups sliced)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 eggs
- 1/4 cup almond or peanut butter OR melted and cooled butter
- 2 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: 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 1/2 cup shredded unsweetened coconut for 1/2 cup of oats.