Description
Banana Bread Oatmeal combines the rich flavor of banana bread with the wholesome texture of oats. This healthy breakfast loaf is soft, naturally sweet, and perfect for any time of the day.
Ingredients
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
1 teaspoon baking soda
1 cup chocolate chips (optional)
Coconut oil, butter, or olive oil for greasing the pan
Instructions
1. Preheat the oven to 350°F (180°C) and lightly grease a loaf pan with coconut oil, olive oil, or butter.
2. In a high-speed blender or food processor, add the bananas, eggs, oats, maple syrup, and baking soda.
3. Blend the mixture until smooth and creamy.
4. Fold in the chocolate chips gently with a spatula.
5. Pour the batter into the prepared loaf pan and smooth the top evenly.
6. Bake for 35 to 40 minutes until the top is golden and a skewer comes out mostly clean.
7. Remove from the oven and let the loaf cool in the pan for 10 minutes.
8. Transfer to a wire rack and allow to cool completely before slicing.
9. Slice into 12 even portions and serve warm or chilled.
Notes
Use overripe bananas for maximum sweetness and moisture.
For added texture, fold in chopped nuts or seeds.
To make it vegan, replace eggs with flaxseed eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
Replace vanilla extract with alcohol-free vanilla flavor such as Simply Organic Alcohol-Free Vanilla Flavor or Watkins Clear Vanilla Flavor.
Oatmeal banana bread can be stored in the refrigerator for up to one week or frozen for up to six months.
Reheat slices in a microwave for 20–30 seconds or toast them for a crispy edge.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American