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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.
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.
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.
How do you make Banana Oat Bread?
- 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.
What do you need to make Banana Oat Bread?
- 2lb loaf tin.
- 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.
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.
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.
Banana Oat Bread (no sugar, gluten-free)
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.
Sue Gaglardi says
Thanks Georgina….this was a wonderful recipe & a great hit with my husband who usually doesn’t eat banana bread. Turned out great and was very yummy!
Kristen says
This bread is delicious!
I followed the recipe exactly, but when baking the banana slices caved into the center of the bread, resulting in a gooey center. Next time, I leave the banana slices out or just put them on the outskirts of the bread. I’m at high altitude- is this why they caved in?
Georgina Hartley says
I'm happy to hear you enjoyed the bread! I'm afraid I'm not an expert at high altitude baking. I haven't known the banana slices to do that before so that could possibly be the explanation.