So I did that thing where I grocery shopped without actually checking what I already had at home. We go through a bunch of bananas each week, so I grabbed a bunch, not thinking much of it. I came home, horrified to discover that I already had not one but TWO BUNCHES of bananas just sitting in the fruit basket deteriorating. EEK! Luckily, bananas are one of my favorite things to bake with, so I took those overripe, forgotten bananas and gave them new life, as Banana Oat Bread. This bread is completely gluten free, WW friendly, and makes a great breakfast or snack to have on hand and enjoy throughout the week! It’s got a great texture and is sweetened naturally for a healthy, wholesome treat!
Making Banana Oat Bread
I love this recipe because it’s so simple, takes one bowl, and comes together super quickly. To make it, you’ll need:
- 3 ripe bananas (riper the better- it’ll make it sweeter!) + 1 additional banana as topping if you wish
- Rolled oats
- Baking soda + baking powder + a pinch of salt
- Vanilla or maple extract for flavor
- Maple syrup to sweeten (can sub honey or omit sweetener entirely)
First, you’ll mash your bananas thoroughly. Some chunks are ok, so I use a potato masher (like this one) to really mash them up. Then, add the egg, maple syrup, and extract. Mix well. Add oats, baking powder, baking soda, and a pinch of salt. Mix until you have a uniform batter. Spray a 9×5 loaf pan well, fill with batter. If you’re looking to add some tasty toppings, cut a banana in half lengthwise and add 2 tbsp of crushed walnuts for the perfect top! Bake at 350 for 35-45 minutes, until a toothpick comes out clean and the top is firm enough that you can push down and it springs back. Store leftovers in fridge or freezer. Enjoy!
Banana Oat Bread
- Mixing Bowl
- 9×5 Loaf Pan
- 3 medium bananas overripe, peeled
- 2 large eggs
- 2 cups rolled oats
- 1 tsp baking soda
- 1/2 Tsp baking powder
- 3 tbsp maple syrup or honey
- 1 Tsp maple extract or vanilla extract
- 1 additional banana and 2 tbsp walnuts for topping optional
- Preheat oven to 350°F. Spray loaf pan well with cooking spray or line with parchment paper to prevent sticking.
- In a bowl, mash banana with egg, maple, maple extract until smooth. Add oats, baking soda, baking powder. If desired, slice additional banana lengthwise and lay on top. Add 2 tbsp walnuts as topping (optional).
- Pour batter into prepared loaf pan. Bake for 35-45 minutes (until toothpick inserted comes out mostly clean). Bread should be firm on top, but spring back when you press down. Let bread cool in pan before slicing and enjoying.
- Store unfinished bread in airtight container in the fridge or freezer