There’s nothing quite like the comfort of banana bread combined with the wholesome goodness of oats.
This banana bread oatmeal loaf is hearty, naturally sweetened, and perfect for breakfast or snacking.
It’s moist, lightly spiced, and full of flavor without being overly sweet.
Why You’ll Love This Recipe
It’s a healthier take on banana bread made with oats and whole wheat flour.
The natural sweetness comes from ripe bananas and maple syrup.
The recipe is simple, wholesome, and perfect for meal prep.
Moist, fluffy texture with warm cinnamon and nutmeg flavor.
What You’ll Need (Ingredient Highlights)
Ripe bananas provide natural sweetness and moisture.
Rolled oats add hearty texture and extra fiber.
Whole wheat pastry flour creates a lighter crumb than regular whole wheat.
Maple syrup is the natural sweetener that blends beautifully with bananas.
Cinnamon and nutmeg bring cozy, warm flavor.
Pro Tips Before You Start
Use bananas with plenty of brown spots for the sweetest flavor.
Let oats soak briefly in the wet mixture for softer texture.
Don’t overmix once you add the flour—this keeps the bread tender.
Check doneness with a toothpick after 45 minutes; ovens vary.
How to Make Banana Bread Oatmeal
Step 1 – Prep the pan
Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
Step 2 – Mix wet ingredients
Mash bananas in a bowl.
Stir in eggs, maple syrup, and almond milk until smooth.
Step 3 – Add oats
Mix in rolled oats and let the batter sit for 2–3 minutes.
Step 4 – Combine dry ingredients
Stir in flour, cinnamon, baking powder, and baking soda until just combined.
Step 5 – Bake
Pour batter into prepared pan.
Bake 45–55 minutes until a toothpick comes out clean.
Step 6 – Cool and serve
Cool slightly before slicing. Enjoy warm or at room temperature.
What to Serve It With
Serve with fresh fruit for a balanced breakfast.
Pair with coffee or tea for a cozy morning treat.
Top with almond butter or yogurt for extra protein.
Variations / Substitutions
Swap maple syrup with honey for a different sweetness.
Use regular all-purpose flour if whole wheat pastry flour isn’t available.
Add chocolate chips, walnuts, or raisins for variety.
Storage & Leftovers
Store at room temperature in an airtight container for 2–3 days.
Refrigerate up to 5 days for longer freshness.
Freeze slices for up to 2 months; thaw before serving.
FAQs
Can I make this banana bread oatmeal gluten-free?
Yes, use certified gluten-free oats and a gluten-free flour blend.
Can I replace almond milk with regular milk?
Absolutely, any milk works well in this recipe.
Do I need to soak the oats first?
No long soak needed—just 2–3 minutes in the batter is enough.
Can I use white flour instead of whole wheat pastry flour?
Yes, but the loaf will be slightly less hearty.
Why is my bread dense?
Overmixing the batter or using under-ripe bananas can make it dense.
Can I add nuts or chocolate chips?
Yes, fold in your favorites before baking.
How do I know when it’s done baking?
Insert a toothpick into the center; it should come out clean.
Can I use steel-cut oats instead of rolled oats?
No, rolled oats work best for texture and baking.
Is this bread sweet enough without sugar?
Yes, the bananas and maple syrup provide natural sweetness.
Can I double this recipe?
Yes, bake in two loaf pans and adjust baking time as needed.
Final Thoughts
This banana bread oatmeal loaf is wholesome, cozy, and easy to make.
It’s naturally sweet, full of fiber, and a delicious way to use ripe bananas.
Perfect for breakfast, snacks, or anytime you want something hearty and comforting.
