This Banana Oat Bread is a WW friendly, gluten free, simple recipe that's equal parts easy and delicious!

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banana oat bread

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!

banana oat bread

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
  • Eggs
  • Vanilla or maple extract for flavor
  • Maple syrup to sweeten (can sub honey or omit sweetener entirely)
banana oat bread

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

Banana Oat Bread

Jacklin Altman
This Banana Oat Bread is a WW friendly, gluten free, simple recipe that's equal parts easy and delicious!
5 from 5 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 135 kcal


  • Mixing Bowl
  • 9×5 Loaf Pan
  • Oven


  • 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


Calories: 135kcalCarbohydrates: 23gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 33mgSodium: 145mgPotassium: 220mgFiber: 3gSugar: 8gVitamin A: 71IUVitamin C: 3mgCalcium: 35mgIron: 1mg
Keyword breakfast, gluten free, banana bread, banana, vegetarian, oatmeal, oats, weight watchers, WW, snack, dessert
Tried this recipe?Add your thoughts below in the comments or post on social media and tag @foodbythegram!

6 thoughts on “Banana Oat Bread”

  1. 5 stars
    As a huge fan of banana bread, I was so happy to see this WW friendly recipe! So simple and easy to make, very tasty, and beautifully moist!

  2. 5 stars
    Such a simple recipe, you will have these ingredients in your kitchen! I usually don’t like to bake but I loved how quick & easy this was. It turned out so yummy, will definitely make again!

  3. 5 stars
    I was hesitant about this one. I thought it would be too dry but I was pleasantly surprised! The fam loved it.
    I ended up making muffins out of it for better portion control and it worked out great too!
    Definitely going into my regular rotation.

5 from 5 votes (2 ratings without comment)

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