Easy Healthy Oat Banana Bread (No Flour!)

The Ultimate Flourless Banana Bread Recipe Using Oats.

This easy healthy banana bread is made with just oats, bananas, and a few simple ingredients—no flour needed! It’s naturally sweetened, packed with fiber and protein, and ready in under an hour. Perfect for breakfast, snacks, or guilt-free desserts!

Easy Healthy Oat Banana Bread (No Flour!)

Author: Alina @kamhiz_gf Cooking Method:Baking Cuisine:Modern Mainstream Staple Courses:Breakfast Lunch Dinner Dessert Snacks

Difficulty:IntermediatePrep time: 30 minutesCook time: 40 minutesRest time: 10 minutesTotal time:1 hour Cooking Temp:350 (175°C)Servings:4 servingsEstimated Cost:7 $Calories:145 kcal Best Season:Fall, Winter, Summer, Spring

Description

This easy healthy banana bread is made with just oats, bananas, and a few simple ingredients—no flour needed! It’s naturally sweetened, packed with fiber and protein, and ready in under an hour. Perfect for breakfast, snacks, or guilt-free desserts!

Ingredients

• 2 cups rolled oats (160g); use certified gluten-free oats if needed
• 3 large ripe bananas (350g); the riper, the better
• 6 tablespoons agave syrup (126g); you can substitute with honey or maple syrup
• 2 large eggs; room temperature preferred
• 4 tablespoons milk of choice (60ml); dairy, almond, oat, or any milk works
• 2 teaspoons baking powder (8g); ensures the bread rises properly
• 1/4 cup dark chocolate chips (50g); optional but highly recommended
• 1 pinch salt (Optional); enhances flavor

Instructions

Preheat and Prepare

1. Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper or grease it lightly with cooking spray. Set aside.

Make Oat Flour

2. Add 2 cups of rolled oats to a high-speed blender or food processor. Blend on high for 30-60 seconds until the oats turn into a fine flour consistency. Set aside.

Mash the Bananas

3. Peel your three ripe bananas and place them in a large mixing bowl. Using a fork or potato masher, mash the bananas until completely smooth with minimal lumps.

Mix Wet Ingredients

4. To the mashed bananas, add 2 eggs, 6 tablespoons of agave syrup, 4 tablespoons of milk, and 2 teaspoons of baking powder. Using a whisk or electric mixer, blend all the wet ingredients together until the mixture is completely smooth and well combined.

Combine with Oat Flour

5. Gently fold the ground oat flour into the wet banana mixture using a spatula. Mix until just combined—don’t overmix, as this can make the bread dense. The batter should be thick but pourable.

Add Chocolate Chips

6. If using, fold in the dark chocolate chips, reserving a few to sprinkle on top for presentation.

Transfer to Pan

7. Pour the batter into your prepared loaf pan. Use a spatula to spread it evenly and smooth the top. Sprinkle the remaining chocolate chips on top.

Bake

8. Place the pan in the preheated oven and bake for 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and slightly cracked.

Cool and Serve

9. Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing. This helps the bread set properly and makes slicing easier.

Enjoy

10. Slice into 12 pieces and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Video

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Substitutions:

• Sweetener: Feel free to swap agave syrup with maple syrup, honey, or even coconut sugar for different flavor profiles.
• Milk: Any milk works—dairy, almond, soy, oat, or coconut milk are all great options.
• Add-ins: Customize your banana bread with walnuts, pecans, blueberries, cinnamon, or vanilla extract.
• Vegan option: Replace eggs with 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit for 5 minutes).

Storage Tips:

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps fresh for up to 7 days.
• Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.

Tips for Success:

• Use very ripe bananas with lots of brown spots—they’re sweeter and blend better.
• Don’t skip blending the oats into flour; it creates the perfect texture.
• Let the bread cool completely before slicing to prevent crumbling.
• For extra moisture, add a tablespoon of Greek yogurt or applesauce to the batter.

FAQs:

Q: Can I make this recipe gluten-free? A: Yes! This recipe is naturally gluten-free friendly if you use certified gluten-free oats. Regular oats may be cross-contaminated with gluten during processing.

Q: Can I use quick oats instead of rolled oats? A: Yes, quick oats work fine, but rolled oats give a better texture. Avoid instant oats as they’re too processed.

Q: Why is my banana bread too dense? A: This could be from overmixing the batter or using bananas that aren’t ripe enough. Make sure to fold gently and use very ripe bananas.

Q: Can I make this without a blender? A: Yes! You can buy pre-made oat flour from the store instead of blending your own oats.

Q: How do I know when the banana bread is done? A: Insert a toothpick into the center—if it comes out clean or with a few moist crumbs (not wet batter), it’s ready.

Q: Can I double this recipe? A: Absolutely! Double all ingredients and use two loaf pans, or one 9×13 inch baking dish. Baking time may vary.

Q: Is this recipe suitable for meal prep? A: Yes! This banana bread keeps well and is perfect for meal prepping breakfast or snacks for the week.

Q: Can I reduce the sugar? A: Yes, you can reduce the agave syrup to 4 tablespoons if you prefer it less sweet. The ripe bananas provide natural sweetness.

Q: What can I use instead of eggs? A: Try flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or commercial egg replacer for a vegan version.

Q: Can I add protein powder? A: Yes! Replace 1/4 cup of the oat flour with your favorite protein powder for an extra protein boost.