Oatmeal Banana Bread – (Low Calorie & So Delicious!)

This healthy oatmeal banana bread recipe is whole grain, low calorie, egg free, and so perfectly moist and fluffy!

Delicious oatmeal banana bread

This has been my family’s favorite banana bread recipe for over a decade, and I am so excited to finally share it today with all of you.

Each soft slice is packed with hearty oats, sweet banana, and gooey chocolate chips. Unsurprisingly, it is always one of the first items to go at bake sales.

The classic oatmeal loaf is great for lunch boxes, after school snacks, brunch parties, or feeding overnight guests. No one can resist its charms!

Also try these Chocolate Chip Healthy Oatmeal Cookies

Key ingredients

Banana – You need two cups of ripe mashed banana, which is about four medium sized peeled bananas. These can either be fresh or frozen bananas.

You can replace up to a third cup of banana with pumpkin puree or with Greek yogurt for extra protein if desired.

Oat flour – Look for whole grain oat flour in the baking aisle of most traditional grocery stores. Or make your own homemade oat flour by pulsing rolled or quick oats in a blender or food processor until they reach a fine powder consistency.

For gluten free oatmeal banana bread, buy certified gluten free oat flour.

Water or oil – I love the rich and buttery flavor coconut oil gives this bread. You can use a neutral oil, unsalted butter, or peanut butter or almond butter if you prefer.

For a fat free and oil free option, omit the oil and add one third cup of water instead.

Sweetener – Pure maple syrup, agave, honey, or sugar free syrup all work well. If you experiment by trying a version with granulated sugar, let me know how it goes.

Chocolate chips (optional) – These are for my fellow oatmeal chocolate chip cookie lovers. You can stir semi sweet or dark chocolate chips into the batter or garnish the top of the loaf before baking.

Not a chocolate chip fan? Leave them out entirely or substitute carob chips, raisins, dried cranberries, diced figs, dates, or apricots.

Other ingredients – The recipe also calls for baking soda, baking powder, salt, ground cinnamon, pure vanilla extract, and rolled oats for texture.

Leftover oatmeal? Make Protein Overnight Oats

Step by step recipe video

How to make oatmeal banana bread

1. Start by preheating your oven to 350 degrees Fahrenheit and greasing a 9×5 inch loaf pan with oil or lining the bottom with parchment paper.
2. Combine all dry ingredients in a large mixing bowl, and stir very well.
3. Next, add the mashed banana and liquid ingredients to the bowl, and stir until just evenly combined.
4. Use a spatula or large spoon to spread the batter into your prepared baking pan. Optionally, sprinkle mini chocolate chips over top.
5. Place the pan on the center rack of the preheated oven. Bake for 35 minutes or until a toothpick inserted into the center comes out mostly clean.
6. Carefully remove from the oven and let cool. Then go around the sides of the old fashioned oatmeal banana bread with a knife and pop out onto a serving plate.
7. Slice and enjoy for breakfast, snack, or a healthy dessert.
8. Store leftovers in a covered container. Due to the perishable ingredients, I recommend refrigerating the loaf and consuming within five days. Or freeze slices in an airtight covered container for up to three months. Thaw frozen banana bread before serving.

While the bananas are out, whip up a batch of Banana Oatmeal Cookies

Katie’s tips for best results

• It’s important to follow the recipe to the letter the first time you bake this oatmeal bread. Once you see how the loaf should turn out, have fun making changes to create your own personalized recipe.
• For precise measuring, go with the gram measurements listed in the recipe box below. As a general rule, using a food scale when baking yields much more accurate and consistent final results.
• The base recipe is incredibly versatile. Add a handful of blueberries, diced strawberries, shredded coconut, or a pinch of instant coffee or chia seeds. Or top with chopped walnuts or toasted hazelnuts and Homemade Nutella.
• Climate, humidity, elevation, and oven calibration issues can sometimes cause banana bread to cook faster on the outside. If yours is golden brown on the top but still gooey in the middle, loosely cover the top with a foil tent and continue baking.
• To prevent the banana quick bread from falling apart, be sure to let it fully cool before removing from the baking pan.

Oatmeal banana bread health benefits

Wholesome breakfast or snack. The recipe packs in whole grains, iron, potassium, protein, and fiber to power you through to your next meal.

Low calorie. Depending on the ingredient options you choose, each slice may contain as few as 120 calories, with low sodium, very little saturated fat, and no trans fat.

Eggless + dairy free options. This fully vegan oatmeal banana bread requires no eggs and is cholesterol free if you omit the chocolate or use nondairy chocolate chips.

Naturally sweetened. Banana supplies much of the sweetness, meaning you only need half a cup of unrefined sugar for the entire loaf.

The recipe was adapted from my Oatmeal Muffins and this Healthy Banana Bread.

• 1 2/3 cups oat flour (230g) (Or make this Almond Flour Banana Bread)
• 2 tbsp rolled oats (8g)
• 1 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup chocolate chips (optional)
• 2 cups mashed banana (240g)
• 1/2 cup pure maple syrup or honey or agave (120g)
• 1/3 cup coconut oil or water (80g)
• 1 tsp pure vanilla extract (5g)

• Preheat the oven to 350 F. Grease a 9×5 inch loaf pan, or line the bottom with parchment paper. Stir all oatmeal banana bread ingredients in a large bowl until just evenly combined, then smooth into the prepared pan. Sprinkle chocolate chips on top if desired. Bake 35 minutes or until a toothpick inserted into the center comes out mostly clean. Let cool, then go around the sides with a knife and transfer to a serving plate. Slice and enjoy. Refrigerate leftovers in a covered container for up to five days, or freeze for up to three months.View Nutrition Facts

More Healthy Breakfast Ideas

Blueberry Bread

Applesauce Muffins

Baked Oatmeal Bars

Tiramisu Chia Pudding

Protein Waffles

Chocolate Overnight Oats

Vegan Coffee Cake

Chocolate Smoothie

Keto Pumpkin Bread