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The loveliest Oatmeal Banana Bread is perfectly moist with just the right amount of chewy rolled oats, packed with your favorite add-ins!
The Oatmeal Banana Bread You’ve Been Looking For
Today, I’m sharing my favorite Oatmeal Banana Bread! (Just in case you have some perfectly-ripe bananas on hand.
Are you ready to bake this/share your best-kept secrets for perfectly ripe bananas in a pinch? Psst… I’ve totally tried the baking the bananas in the oven thing… didn’t suit me, to be honest.
Banana Oat Bread Ingredients
- Bananas
- Oil – use coconut oil or your choice of flavorless oil
- Sugar – I like using coconut sugar or organic brown sugar
- Eggs – use flax eggs to keep this vegan, or use regular eggs
- Milk
- Vanilla
- Flour – I developed this recipe with oat flour in mind, but readers have reports that whole wheat flour works, too.
- Oats – make sure to use rolled oats (also known as “old-fashioned oats”), not quick oats
- Baking powder, baking soda, cinnamon
- Add-ins – My family absolutely loves adding chocolate chips into this oatmeal banana bread recipe, but feel free to use nuts, seeds, even chopped dried fruit!
Why Should I Make This Oatmeal Banana Bread Recipe?
I’m glad you asked! This oatmeal banana bread recipe is super moist, packed full of banana bread goodness.
Best of all, this super moist oatmeal chocolate chip banana bread is made with healthy ingredients that are whole, nutrient-rich, gluten-free, dairy-free and refined sugar-free. Yaaaas! Just like these Banana Oatmeal Chocolate Chip Muffins, these Peanut Butter Banana Oatmeal Cookies and my breakfast champion Protein Oatmeal.
How to Make Oatmeal Banana Bread
Let’s learn how to make oatmeal banana bread! This recipe is very straightforward to make, with delicious, banana-packed results. Let’s get started.
Once you’ve preheated the oven to 350°F and lined an 8-inch loaf pan with parchment paper, it’s ready to start mashing the bananas!
Use a pastry cutter (recommended) or a fork to mash the bananas until nearly smooth. A few chunks are okay.
Next, grab the wet ingredients and start adding them to the bowl full of mashed bananas.
Whisk together the bananas, oil, sugar, maple syrup, eggs, milk, and vanilla.
Now you’re ready to add in the dry ingredients!
Add them over the wet ingredients in the mixing bowl and whisk until just incorporated, making sure no flour patches remain.
Now, choose your favorite add-ins and fold them into the oatmeal banana bread batter.
Isn’t it beautiful? Banana oat bread deliciousness is on its way!
Holding the parchment paper lining the loaf pan firmly in place, begin to pour the oatmeal banana bread batter into the pan.
Use a spatula to smooth the batter.
Then, press toppings into the top of the loaf. I like using chocolate chips and oats.
Bake until a toothpick can be inserted and removed mostly clean from the center of the loaf—about 65 minutes.
Cool completely, then slice and enjoy the best Oatmeal Banana Bread recipe!
Is this Moist ‘n Oat Banana Bread made with Oats or Oat Flour?
Yes, it’s made with both! One of my favorite ingredients to use in vegan gluten free baking here on Beaming Baker is oat flour and oats.
They’re healthy, add so much depth & chewiness to certain recipes, like this Chewy Healthy Oatmeal Chocolate Chip Cookies Recipe, and hold moisture so well in others. I’ve included just the right amount of oats and oat flour in this vegan oatmeal chocolate chip banana bread—and I know you’ll love it!
How to Store Your Oatmeal Banana Bread
- For 1 week: after baking & cooling your super moist vegan oatmeal chocolate chip banana bread completely, slice and place the banana bread into an airtight container at room temperature. Keep the oatmeal banana bread out of direct sunlight & away from heat.
- To freeze banana oat bread: cool & slice banana bread, then store in a freezer-friendly container. You can keep the banana oat bread there for 1-2 months! Thawing instructions in the recipe Notes. 😉
Tip for Mashing Bananas
Use a pastry cutter! This is my favorite, super-quick way to mash bananas quickly for all my vegan gluten free banana bread and muffin recipes!
Thank You
Thank you for stopping by and making the time to bake with me. It brings me such joy to hear when you and your loved ones enjoy my recipes. Can’t wait to hear what you think! ‘Til then…
Sending you all my love and maybe even a dove, xo Demeter ❤️
📸 Did you make this vegan oatmeal banana bread recipe? Take a pic & share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I’d love to see it! 📸
Bonus Bananas Recipes (and more…)
- Caramelized Bananas
- Banana Oat Muffins
- One Bowl Banana Bread (Gluten Free, Vegan)
- Pumpkin Donuts
- Healthy Banana Muffins
- 17 Banana Breakfast Recipes
Oatmeal Banana Bread
Equipment
Ingredients
Wet Ingredients
- 3 medium bananas, very ripe, (1 cup + 2 tablespoons mashed)
- ¼ cup coconut oil, melted
- ¼ cup coconut sugar, brown sugar, or cane sugar
- ¼ cup pure maple syrup
- 2 eggs, use flax eggs for vegan
- ½ cup milk of choice, room temperature
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 ¾ cups oat flour , – if using homemade make sure it’s finely ground (not coarse) (learn how to make homemade oat flour here)
- 1 ¼ cups rolled oats
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
Add-ins
- ¾ cup vegan chocolate chips, or your favorite add-ins
Optional Toppings
- 1 teaspoon rolled oats
- 1-2 teaspoons vegan chocolate chips, or favorite add-ins
Instructions
- Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.
- Peel bananas and add to a large mixing bowl. Using a sturdy whisk, fork or pastry cutter (my preferred method), mash bananas until smooth. Add the oil, sugar, maple syrup, eggs, milk and vanilla. Whisk until well incorporated.
- Add oat flour, oats, baking powder, baking soda and cinnamon. Whisk together until just incorporated, making sure no flour patches remain. Fold in add-ins.
- Pour batter evenly into prepared loaf pan. Using a rubber spatula, smooth batter into an even layer, with the shape of a rise down the center—just like a loaf. Optionally, sprinkle with toppings. Lightly press toppings into the loaf.
- Bake for 60-70 minutes. Mine took 65 minutes. Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean-ish, with just a few bits of moisture on it when the loaf is done.
- Allow to cool on a cooling rack for 1 hour. Then, lift out of pan, transferring loaf along with parchment paper directly onto the cooling rack. Allow to finish cooling for 1-2 hours. Slice loaf into 12-14 slices. Enjoy! Storing instructions below.
Notes
Tools for the Best Oatmeal Chocolate Chip Banana Bread
Click the links below to check out my favorite tools & ingredients used to make this healthy oatmeal banana bread recipe.
- Pastry Cutter – literally my (and Erik’s) favorite way to mash bananas. It’s so easy!
- 8-inch Loaf Pan – a great loaf pan for all your baking needs
- Vegan Chocolate Chips – allergy-friendly chocolate chips that are dairy-free!
- Gluten Free Oat Flour – a gluten free baking essential
- Homemade Oat Flour – my favorite recipe for oat flour, made with GF oats!
- Coconut Sugar – a refined sugar-free, healthy baking must-have
- Coconut Oil – a gluten free vegan baking staple
- Unbleached Parchment Paper – one of my baking essentials!
- Mixing Bowls – my favorite mixing bowls to use. Easy to handle and long-lasting!
Like this recipe? Share it with friends!
Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it!
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What is you don’t have A loaf pan and Parchment paper, can I use a cake pan and aluminum foil, or just grease the pan with olive oils?
Hi Ben! Greased foil should be okay, but I haven’t tried this in a cake pan so I can’t say for sure.
This is a great recipe! I have been struggling to find good GF recipes that use just oat flour. I used quick cooking oats because it’s what I had and omitted the maple syrup, as I thought it would be sweet enough without. Plus I’m on a budget and maple syrup isn’t cheap!!! It still turned out super good! I will definitely make this again 🙂
Woohoo! I’m thrilled to hear that you enjoyed it Natalie! 🙂
Could I use applesauce instead of the coconut oil?
Hm, I haven’t tried it myself so I can’t say for sure. You might need to do a mix of the two until you find a ratio that works for you. Hope this helps!
Delicious! My family is neither vegan nor gluten free but we definitely skew plant based and I love adding allergy friendly options to my arsenal for work events and potlucks and whatnot. This was hit!
I did tweak a couple minor points. I omitted the chocolate chips entirely, and instead of making a single loaf I divided the batter between two bread pans so they’re more like bars I guess. After I poured into the first pan I stirred some craisins in for the second pan. I sprinkled with oats and a little extra coconut sugar. They came out perfectly after 30 minutes at 350°. This is going into our regular rotation for sure. Thank you so much!
Woohoo!! I love that you have a variety of recipes in your arsenal so no one gets left out. 🙂 These must be so yummy with craisins in them and as bars! You’re so welcome & happy baking! 🙂
Just made it today! So delicious and moist🙌🏼
I didn’t add any sugar or maple syrup and it was sweet enough for me. I love it!!!!
Thanks!!!
Woohoo!!! So awesome that you were able to leave out a few things and it still worked. Happy baking & eating! 😉
What other kind of flour can I use?
Hi Karen! I haven’t tried it myself, but you could give GF AP flour a go. Let me know how it goes!
Just made this today! Was delicious! Very hearty
Woohoo! I’m so pleased that you enjoy my recipe, Danielle. 🙂 Happy baking (and eating)!!
Wow! This is such a healthier version and very indulgent. When I looked at the pic of your banana bread i knew it would be good because you could see that from the texture of the bread. I really love that this uses oat flour. I grounded oats up in my food processor since I did not have oat flour. I used 2 eggs and dark brown sugar instead of flax and coconut sugar as that was what I had on hand. I added pecans on top. I also added 3 tbsp of flax and ground chia blend into the mix. This one is a keeper, loved it! Thank you <3
Woohoo! That’s so wonderful to hear Karen! So happy that you enjoyed the recipe, and that the subs worked out. 🙂
Made a few tweaks for personal preference and this still came out amazing!
Omitted coconut sugar and maple syrup and subbed with 3 good squirts of SweetMonk (a liquid monk fruits sweetener), and used 1/2 cup of chocolate chips instead of 3/4 cups.
I’ve tried this as a loaf and as muffins (bake only for ~30 mins) and both came out great. Love this banana bread recipe, it’s a total keeper, thank you!!!
I loved reading about your tweaks, Dana! I’m so glad to hear that they worked out so deliciously. 😉 Happy baking!!
First time ever leaving a review! I’m celiac and this is by far the best banana bread I have ever made! I always have ripe bananas frozen. Love the pastry cutter idea! Once thawed I use my potato masher. Works very well. Incredible recipe thank you!
Aww thank you Sara! I’m so thrilled to hear that you enjoyed the recipe. . And glad you found the pastry cutter tip useful! Thank you for taking time to share these kind words!