Banana Oat Bread (refined sugar-free)

If you are looking for a satisfying and deliciously tasty simple Banana Bread recipe then may I suggest (nay, demand!) that you bake this one.

I make this Banana Oatmeal Bread regularly for the whole family and having it on hand in the kitchen pays dividends throughout the week. A slice of banana bread (especially spread with peanut butter!) is delicious to snack on throughout the day (in fact I developed this recipe when nursing my twin daughters and it was a lifesaver). It's great for serving it up to the children for quick breakfasts and we all enjoy it accompanying vanilla yoghurt for a no-hassle dessert.

​I'll show you how to make this easy recipe perfectly first time using simple ingredients and no special equipment (save a loaf tin to bake it in!).

Ingredients Needed

Bananas. You need medium bananas and they should be relatively ripe so you can mash them well. Black bananas are fine and will give more sweetness.

Rolled oats. I think of this banana bread as my ‘breakfast banana bread’ as it is packed with rolled oats which gives great texture and they are also nutrient-dense whole grains which are rich in fibre. But oats are not suitable for all gluten-free diets. You need to be wary of oats and choose certified gluten-free brands because they are often cross-contaminated with gluten during growing, harvesting, or processing. Additionally, some people with coeliac disease or gluten intolerance react to avenin, a protein in oats, even if they are certified gluten-free. Due to these concerns, some countries, like Australia, do not classify oats as a safe gluten-free food.

Almond flour. You are looking for blanched ground almonds. There is a bit of labelling confusion over almond flour which is sold as ‘ground almonds’ in most major UK supermarkets and found in the baking aisle. If you want to know what exactly you are looking for then check out this post >>> Is Almond Flour The Same As Ground Almonds. This cake can be made with finely ground almond meal too. The almonds add stability and moistness to the recipe. Nut allergy? If you are allergic then use my Homemade Flour Blend for the whole amount of the almond flour + the flour – but not any other gluten-free flour, my mix is specifically developed as a stable blend which doesn’t need xanthan gum.

Pumpkin seeds. They are really good for you, rich in magnesium, zinc, and healthy fats. But they are also great for their crunchy texture and earthily nutty flavour.

Ground flaxseed. I like to use ground flaxseed in my gluten-free baking as grinding them means they are accessible for absorption and more effective in baking. I love the nutty flavour but it also helps to bind ingredients together, and its ability to retain moisture improves the texture of baked goods, keeping them soft and tender.

Hemp seeds. These are little nutritional powerhouses packed with protein, healthy fats, and essential amino acids. I love using them in this Banana Oat Bread as it boosts the nutritional profile but also adds a lovely crunch and nutty flavour.

Yoghurt. This recipe was made with a full fat Greek Style Yoghurt. The yoghurt adds moisture, tenderness, and a subtle tangy flavour while contributing to the overall richness of the batter.

Eggs. This recipe uses medium size, about 60g each with shell (50g each without shell). These are often classified as large eggs in the US. I recommend weighing your eggs to ensure the correct amount.

Honey. I will tend to opt for honey as it's more economical than maple syrup and I do like the flavour here. But you could add either.

Ground cinnamon. A lovely warming spice to add to this recipe.

Bicarbonate of soda. Also known as baking soda, this is a white crystalline powder that is commonly used as a leavening agent in baking.

Salt. I like to use kosher salt in my baking as it has a round gentle flavour. Using salt in your baked goods lifts and sharpens all the other flavours.

How To Make Banana Oat Bread

For full recipe instructions go to the recipe card at the end of this post.

Whisk together almond flour, oats, flaxseed, pumpkin seeds, hemp seeds, bicarbonate of soda, cinnamon and salt in a large mixing bowl.

Pour the yoghurt, eggs, maple syrup and bananas into another large mixing bowl and mix well.

Pour the wet ingredients into the dry ingredients and beat together until fully combined.

Pour the mixture into the prepared 2lb loaf tin, placing the extra sliced banana on top.

Bake for 1 hour then remove from the oven and carefully insert the banana bread onto a rack to cool.

Flavour Variations

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.