This Healthy Banana Bread is a total family favorite. It comes together in the food processor, and once cooled and wrapped, the bars store amazingly well in the fridge and freezer. It’s totally delicious for snack time, dessert, or breakfast!
Healthy Banana Bread
This quick bread is soft, moist, and sweet—and 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 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).
Easy Banana Bread Recipe
I find that baking this 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. Which means that you can spend less time waiting for the oven timer and more time enjoying your life. Plus, the recipe comes together in the food processor, so it’s easy to mix up…even with kids underfoot.
Ingredients in Healthy Banana Bread
Ingredients in Healthy Banana BreadTo make this recipe you’ll need:
- very ripe bananas
- Rolled oats
- Eggs
- Butter (or nut butter)
- Cinnamon
- Baking powder and soda
- Pure vanilla extract
- Maple syrup
TIP: If you’re looking for a banana bread or muffin without eggs, try my Sugar-Free Banana Muffins or these Vegan Banana Muffins.
How to Make Healthy Banana Bread Step-by-Step
How to Make Healthy Banana Bread Step-by-StepHere’s a look at the simple process involved in making this banana bread recipe.
- Place the oats in the bowl of a food processor and grind.
- Add the rest of the ingredients and blend well.
- Pour into the prepared pan.
- Bake!
TIP: Let cool fully in the pan before slicing and serving to make sure it holds together well.
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. It’s easy to make gluten-free (just buy certified gluten-free rolled oats) and it’s has similar nutrition as oatmeal.
The bread is packed with fiber and complex carbohydrates to fuel the kids 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.
Tips for Making the Best Healthy Banana Bread
- 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.)
I’d love to hear your feedback if you try this recipe, so please comment below and give it some stars to share!
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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!
Ingredients
- 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
Instructions
- 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.
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 1/2 cup shredded unsweetened coconut for 1/2 cup of oats.
Hi! If I’m needing to make this for grown up toddlers on occasion would this come out nicely in a loaf pan?
★★★★★
I haven’t made it in a loaf pan so I can’t say for sure but it works well in an 8×8 inch pan for any age:)
I’m a bit low on oats, could I use wheat flour with the oats?
I haven’t tried it that way but you certainly could give it a shot. It may be done a few minutes sooner so test the center with a toothpick or cake tester—you’d want it to come out mostly clean.
I wonder if I could double this and bake it in a 9×13 pan? How would that affect the baking time? My whole family loves these and I’d like to be able to make more at once!
I think that would work and the timing would be in the same general range—maybe 4-6 minutes longer? Look at the center and you should be able to see if it’s done as it will look soft and gummy and then start to firm up. Check it with a cake tester or tooth pick to be sure it’s done (you want either to come out cleanly). I’d love to know how it works if you try it that way!
Can I use infant oatmeal cereal in place of the oats? V
I haven’t tried it that way so I can’t say for sure, but let me know if you do!
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!
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.