This Oatmeal Banana Bread is moist, chewy, and sweet. A perfect gluten-free dessert or breakfast idea.
A cross between your favorite morning oatmeal and a warm banana bread you enjoy in the afternoon. This moist and sweet oat & banana delight will not leave you indifferent. Nor hungry!
It is so filling and tasty that it will become your go-to breakfast, snack, and dessert. And yes, this recipe is all that!
If you’re craving something sweet in the morning – this is it. Fiber-rich and definitely energizing, this is not your ordinary banana bread.
Take it on the go or pack it in your lunchbox. However, whenever you wish to enjoy this, your taste buds will go crazy for the burst of flavor and aroma.
Table of Contents
Ingredients and Substitutes
Bananas (3 medium) – Use only ripe bananas, but make sure they’re a bit on the overripe side. They need to be super sweet and mash well.
Eggs (2 large) – Two large eggs are needed here, but you can use three small ones instead.
Maple syrup (1/4 cup) – You can substitute for honey, agave syrup, or any other sweetener.
Vanilla extract (1 tsp)
Baking soda (1 tsp) – You will need a teaspoon of baking soda to penetrate the dough and give it some air.
Rolled oats (2 cups) – Rolled, not fine, or instant oats. This is important if you’d like the texture to be chunky, a bit chewy, and not oversoft and too mushy.
Chocolate chips (1/4 cup) – I use semi-sweet for this recipe, but any kind of chocolate chips will work well. If you don’t have any, you can even cut a chocolate bar into tiny pieces and use that instead.
How to Make Oatmeal Banana Bread
Step 1. Add your bananas to a bowl once you preheat your oven to 180C/350F, and grease a 5’’x9’’ loaf pan.
Grab a fork and mash them well until the mixture becomes smooth and no larger chunks are left.
Step 2. Add the eggs, baking soda, vanilla, and maple syrup to the bowl with bananas.
Step 3. Mix well together until well incorporated. You can do it quickly with a whisk.
Step 4. Now, add the rolled oats and chocolate chips.
Step 5. Mix well with a spatula, spoon, or even the fork you used for mashing the bananas. Just make sure that everything is well combined.
Step 6. Transfer the oat and banana mixture to the prepared loaf pan. Top up with some chocolate chips – press them on top.
Pop it into the oven, and bake for about half an hour (30-35 minutes). The top should be light brown in color.
Step 7. Make sure to allow the banana bread to cool inside the loaf pan for a bit before serving it. This is important if you don’t want it to crumble.
How to Store and Freeze
The best thing about this recipe is that you can keep it at room temperature and enjoy it for days.
I seriously doubt it will last that long, but if kept in an airtight container lined with parchment paper, the banana bread will be safe to enjoy for 5-7 days.
To freeze, just allow the bread to cool completely, then cut into slices, transfer to airtight freezer bags or containers, and pop into the freezer. Enjoy within three months.
Tips to Make Perfect Banana Bread
- Use ripe to overripe bananas.
- Add dried fruits or chopped nuts to take this recipe up a notch.
This will be great, especially if you are planning to omit the chocolate chips. But you can use chocolate along with the fruits and nuts, too.
Dried apricots, cranberries, raisins, walnuts, and pecans are some great additions.
- You can even toast the rolled oats before adding them to the mix for a bolder and much deeper taste.
Just arrange onto a baking sheet and bake for 6-7 minutes or until lightly browned.
Watch How to Make
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Oatmeal Banana Bread
- Preheat the oven to 180C/350F. Spray a 5’’x9’’ loaf pan with oil or grease it with butter.
- In a large bowl, mash the bananas.
- Add in eggs, maple syrup, vanilla extract, and baking soda, and mix all of the ingredients as well as you can using a whisk.
- Add the rolled oats and chocolate chips and combine all the ingredients.
- Pour the batter into the loaf pan and add some chocolate chips.
- Bake in the oven for 30-35 minutes and let it cool down inside the loaf pan before serving.