Banana Oat Bread {no sugar, gluten-free}

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Banana Oat Bread is a no sugar, gluten-free treat which is baked with greek yoghurt for a deliciously moist texture and tang. Crammed with bananas and nutritiously dense seeds it makes for an ultra satisfying snack or start to your day. Especially good topped with salted butter or your favourite nut butter.

banana oat bread on wire rack

If you are looking for an easy to put together, satisfying and deliciously tasty Banana Bread then may I suggest (nay, demand!) that you bake this one.

I make this Banana Oat Bread regularly for the whole family and having it on hand in the kitchen pays dividends throughout the week. I snack on it whilst nursing during the night, I feel no guilt serving it up to the children for quick breakfasts and we all enjoy it accompanying vanilla yoghurt for a no-hassle dessert.

slice of banana oat bread on wire rack

Why is Banana Oat Bread so amazingly good?

  • Easy peasy – it takes 10-15 minutes tops to mix the batter together with no mixer required. Wooden spoon all the way baby!
  • No refined sugar – this is not an overly sweet treat. All the sweetness comes from a small amount of honey (or maple syrup) and lovely ripe bananas.
  • Gluten-free – with no hard to find flours. Just jumbo rolled oats and almond flour (you can sub with ground almonds)
  • Oil and butter free – the extra fat is just not needed and instead we use plain yoghurt and eggs
  • Protein packed – thanks to crunchy pumpkin seeds, creamy hemp seeds and satisfying flaxseeds.
  • Incredibly moist – that’s because we overload on the greek yoghurt which also adds extra tang.

Do you want a more traditional Banana Bread recipe? Then why not try The Easiest Gluten-Free Banana Bread.

banana oat bread on wire rack

How do you make Banana Oat Bread?

  1. Whisk together almond flour, oats, flaxseed, pumpkin seeds, hemp seeds, bicarbonate of soda, cinnamon and salt in a large mixing bowl.dry ingredients for banana oat bread in a glass mixing bowldry ingredients for banana oat bread in a glass mixing bowl
  2. Pour the yoghurt, eggs, maple syrup and bananas into another large mixing bowl and mix well.wet ingredients for banana oat bread in a glass mixing bowlwet ingredients for banana oat bread in a glass mixing bowl
  3. Pour the wet ingredients into the dry ingredients and beat together until fully combined.batter for banana oat bread in a glass mixing bowl
  4. Pour the mixture into the prepared loaf tin, placing the extra sliced banana on top.banana oat bread batter in loaf tin ready for oven
  5. Bake for 1 hour then remove from the oven and carefully insert the banana bread onto a rack to cool.banana oat bread on wire rack

What do you need to make Banana Oat Bread?

This is the perfect sized loaf tin for the recipe.
The almond flour that you need is ultra finely processed. You can use ground almonds if it’s difficult to get hold of though.
Good quality glass mixing bowls.

Banana Oat Bread – Essential Tips

  • Use very ripe bananas as they incorporate into the batter better than firmer fruit and they add perfect sweetness to the bread.
  • Store Banana Oat Bread in an airtight tin or wrapped in kitchen foil. This is a very moist recipe and wouldn’t fare well stored in a plastic container or cling film.
  • Banana Oat Bread freezes very well in slices or whole.

close up of banana oat bread on wire rack

Adapting Banana Oat Bread

You can customise this Banana Oat Bread for whatever you have in your larder.

  • Swap out any of the seeds for crumbled walnuts or hazelnuts, sunflower seeds, chia seeds. The choice is yours.
  • Add chocolate chips! I feel like I say this in most of my recipes but chocolate chips here would be amazing!
  • Chopped dried fruit – think diced dried apricots, goji berries, cranberries or dates. These additions will add extra natural sweetness if that’s how you like your Banana Oat Bread.
  • Don’t have ground cinnamon? Don’t worry – just leave it out. Or you can add pumpkin spice mix, a pinch of nutmeg or ground mixed spice in its place.
  • Can’t find rolled oats? No problem, I’ve used porridge oats when I’ve run out of rolled outs which are a little finer so the result isn’t as chewy, but I loved it just the same.

slices of banana oat bread on wire rack

Love bananas? Then have a look at these other gluten-free recipes

Salted Date Caramel Banana Flapjack – this recipe is also refined sugar-free
Banana Rum Caramel Cake
Vegan Chocolate Coconut Banana Loaf
Banana Chocolate Chip Muffins
Vegan Banana Peanut Butter Streusel Muffins

If you make Banana Oat Bread then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

sliced banana oat bread on wire rack

Banana Oat Bread (no sugar, gluten-free)

Banana Oat Bread is a no sugar, gluten-free treat which is baked with greek yoghurt for a deliciously moist texture and tang. Crammed with bananas and nutritiously dense seeds it makes for an ultra satisfying snack or start to your day. Especially good topped with salted butter or your favourite nut butter.
5 from 4 votes
Print Pin Rate
Course: Breakfast, Cake
Cuisine: British
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 10 slices
Calories: 245kcal

Ingredients

  • 120 g gluten-free rolled oats
  • 120 g almond flour
  • 30 g pumpkin seeds
  • 25 g ground flaxseed
  • 20 g hemp seeds
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 160 g greek yoghurt plain
  • 3 eggs medium
  • 100 ml honey or maple syrup
  • 200 g bananas (about 3) mashed
  • 1 banana for decoration

Instructions

  • Pre-heat the oven to 180°C/160°C fan/gas mark 4.
  • Line and grease a 2lb loaf tin (8.5” x 4.5”).
  • Whisk together the almond flour, oats, flaxseed, pumpkin seeds, hemp seeds, bicarbonate of soda, cinnamon and salt in a large mixing bowl and set aside for a moment.
  • Whisk together the yoghurt, eggs, maple syrup and bananas in another large mixing bowl.
  • Pour the wet ingredients into the dry ingredients and beat together until fully combined.
  • Pour the mixture into the prepared loaf tin, placing the extra banana on top.
  • Place in the oven and bake for 1 hour.
  • Remove from the oven and carefully insert the banana bread onto a rack to cool.

Video

Notes

Use very ripe bananas as they incorporate into the batter better than firmer fruit and they add perfect sweetness to the bread.
Store Banana Oat Bread in an airtight tin or wrapped in kitchen foil. This is a very moist recipe and wouldn’t fare well stored in a plastic container or cling film.
Banana Oat Bread freezes very well in slices or as a whole.

Nutrition

Calories: 245kcal | Carbohydrates: 28g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 363mg | Potassium: 225mg | Fiber: 4g | Sugar: 13g | Vitamin A: 111IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 2mg
Tried this recipe?Mention @FromTheLarder or tag #FromTheLarder!

Comments

  1. Elizabeth W says

    5 stars
    Absolutely delish!

  2. Elizabeth Harris says

    5 stars
    Hello Georgina, I made your banana bread this morning! I didn’t have any greek yoghurt so just used full fat yoghurt. I am sure that the Greek yoghurt makes them extra moist and delicious, but they are certainly nice with just plain too! I also had to sub out hemp seeds, used some chia and some hazelnuts that needed to be used up instead. The bread is has a great chewy yet somehow light texture, and the flavor of the bananas is just right. I thought maybe all those nuts might overpower the banana but no. I used maple syrup to sweeten, and the sweetness is totally on point. Thank you for a lovely recipe, really don’t know how you manage to keep up with new recipes, take pictures, publish on the blog, all whilst taking care of your newborn twins and toddlers!

  3. Hi Georgina, I recently tried your Banana Bread recipe it is really good. Much better than the super sweet insubstantial ‘cake’ which is the usual fare which purports to be BB. It is wonderful with a variety of spreads such as nut butters, jams and mashed bananas. However may I suggest this Bread is really tasty with a variety cheeses. I’ve tried it with Brie, Ricotta, Cheddar, Swiss and oh but sheer heaven heaven is with Gorgonzola. Reckon most mildly creamy blues would be good. Add some fruit and you have a light meal which begs for a glass of wine. Bliss. Cheers Moira

  4. 5 stars
    Just made this, looks great, I am genetically programmed to not ever follow a recipe exactly or a knitting pattern, so it has 3 large eggs, walnuts, extra oats and almond flour to make up for lack of flax etc, and the larger eggs, so for good measure flung in some ground chia seeds
    Just pumpkin seeds on top

    Wish it would cool down enough for me to eat a slice, (or two, you know how it works okay ! )
    So it’s on to your choc chip cookies next
    No idea how to send you a photo
    All the best, stay safe x

  5. 5 stars
    Another delicious recipe. It’s not too sweet and very moreish. I used two large eggs as I didn’t have medium ones and it worked perfectly. Thank you!

  6. Helen Marshall says

    ow!Congratulations on your new arrivals and glad you are all ok
    I’m definitely going to try this….provided the bananas last long enough in our house to ripen. We are relying on weekly delivery at the moment and bananas seem to go first.Do you have a rough idea of how many carbs this would be at all? My husband is Type 1 diabetic so we have to try and work out everything 

  7. I am so glad to hear you are ok — I was worried when I did not see any posts recently! Congrats and good luck! I am not sure how you got this post together with new born twins and 2 toddlers — pretty amazing. I just bought several bananas and can’t wait to try the recipe!

    • Hi Sharene, writing the post was easy in the end since one of the twins insists on being held all night long. Writing the recipe helped me stay awake whilst doing so!! Let me know if you try the banana bread!

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