I used to think the stockpile of ripe bananas that’s ever-present on our counter accumulated by accident, but I know myself better than that now. I overbuy intentionally, because my subconscious is craving healthy Oatmeal Banana Bread.

A loaf of healthy oatmeal banana bread cut into slices

This wholesome banana bread is perfect for busy, on-the-go mornings and happy afternoon snacks.

It has a subtle, cozy amount of cinnamon, the banana flavor is pleasant and present, but not overpowering. You can fold in walnuts or chocolate chips if you like.

The texture is spot-on too. It’s filling, moist, and hearty, without being dense.

This easy banana oat bread recipe is good for you too.

Thanks to my subconscious’ dedication to banana bread, I’ve baked dozens (hundreds?) of loaves of banana bread over the years. At least one dozen went into the testing of a very special banana bread recipe that will be in my upcoming cookbook.

Other documented banana bread favorites include Zucchini Banana Bread, Pumpkin Banana Bread, Paleo Banana Bread, and this classic Healthy Banana Bread with Chocolate Chips, to name but a few. Don’t even get me started on the collection of banana muffins (Healthy Banana Chocolate Chip Muffins, Chocolate Banana Muffins…).

No matter how many banana bread recipes I bake, every loaf has something special about it that makes it worthy of the time and ingredients that I (and more importantly, you) take to make it. This oatmeal banana bread is no exception.

Toasting the oatmeal in the oven before adding it to the bread deepens its flavor and transforms this banana oat bread from one you’ll enjoy very much into one you won’t be able to stop eating. It’s homey and comforting, and the texture is fabulous. This healthy oatmeal banana bread with oats has me smitten. I can’t wait for you to try it too!

Healthy oatmeal banana bread in a loaf pan made with bananas and oats

A Healthy Oatmeal Banana Bread Recipe

When eaten in moderation and with the right ingredient swaps (like yogurt, less sugar, and whole grains), banana bread can be good for you and even good for weight loss.

It’s a delicious, healthier alternative to other baked goods packed with butter and sugar, and the filling ingredients can help to keep you fuller for longer.

  • 100% Whole Grain. Whole wheat flour and rolled oats add fiber and important nutrients.
  • No Sugar. This bread is naturally sweetened with maple syrup or honey.
  • Greek Yogurt. Instead of sour cream, a trick that is often used to make banana bread moist, this recipe is made with yogurt, which is high in protein and low in fat.
  • Loads of Bananas. Bananas are packed with potassium, fiber, and antioxidants. Ripe bananas make the bread moist and sweet naturally, so you can use less added fats and sugars.

With a lineup of nutritious ingredients and unbelievably scrumptious taste, I like to refer to this as my Super Healthy Banana Bread (it’s like Superman in bread form). It’s here to save the day!

How to Make Oatmeal Banana Bread

The ingredients for this recipe are simple and wholesome. If you have bananas about to go bad, I bet you have everything else you need to make oatmeal banana bread.

The Ingredients

  • Oats. You’ll always find a bag (or three) of these in my pantry. I use them for healthy whole grain baking like in this banana bread, turn them into yummy warm oatmeal at breakfast, and use them to make no bake Energy Balls and Apple Cinnamon Overnight Oats.
  • Whole Wheat Flour. This oatmeal banana bread is 100% whole grain, meaning it’s richer in fiber and nutrients and thus can keep you fuller for longer. The lightly nutty flavor of whole wheat tastes fantastic in banana bread. It’s the only way I bake mine now!
  • Mashed Ripe Banana. You’ll need 1 ½ cups of mashed banana total, which is about 4 medium bananas.
  • Honey or Pure Maple Syrup. Using maple syrup or honey sweetens it naturally. Previously, I’ve made my banana bread with brown sugar, but I love it with one of these two even more. Their flavor is lovely alongside the bananas and oats.
  • Greek Yogurt. See notes above—making oatmeal banana bread with yogurt is a fantastic wholesome baking trick.
  • Unsalted Butter. Four tablespoons (a very moderate amount comparatively) is all you need to make the banana bread taste rich and satisfying. You can swap it for coconut oil or olive oil if you prefer.
  • Cinnamon + Pure Vanilla Extract. To make the banana oatmeal bread extra warm and cozy.
  • Milk. Any kind you like. I used unsweetened almond milk. You can use regular dairy milk or even make the oatmeal banana bread with buttermilk if you have some left in the refrigerator.
  • Baking Basics. Eggs, baking powder, baking soda, and salt. The usual suspects.
Toasted oats on a baking sheet

The Directions

No mixer required for this easy recipe! Once you have your ingredients gathered, it comes together in a flash.

  1. First, toast your oats (trust me, it’s worth it). Lay the oats in a single layer on your baking sheet, and toast in the oven at 350 degrees F for 8 to 10 minutes. They should be lightly golden.
  2. Line a 9 x 5-inch loaf pan with parchment paper. Whisk your dry ingredients together. Add the toasted oats.
  3. Mash the banana (you should end up with 1 ½ cups). Whisk in the honey, butter, milk, and yogurt. Add the eggs. Lastly, whisk in the vanilla.
  4. Add the dry ingredients to the wet ingredients, stirring until the flour disappears. Pour the batter into the prepared loaf pan. Smooth the top, and sprinkle on oats for decoration (a.k.a. photo worthy bread).
  5. Bake at 350 degrees F for 30 minutes. Loosely cover the entire pan with foil, and continue baking for 35 to 45 additional minutes (65 to 75 minutes total). When a knife inserted in the middle comes out clean, it’s ready. (I suggest repeating this test a couple times to be sure.)
  6. Let cool, and enjoy the incredible aromas that will fill your kitchen. Slice, and ENJOY!
Healthy oatmeal banana bread with toasted oats, bananas, and maple syrup

Oatmeal Banana Bread Recipe Tips

  • Don’t Skip Toasting the Oats. The toasty flavor is nothing short of magnificent. I may never bake an oatmeal bread any other way again!
  • Measure Your Banana. It’s important to have 1 ½ cups of mashed ripe banana, no more or less. The amount can look very different when it’s in the mixing bowl, so take time to double check.
  • Ripe but Not *TOO* Ripe: While lots of dark spots are delish for banana bread (put those natural sugars to work!), if your bananas have mold or a strange odor, those bananas are too ripe for banana bread and unsafe to eat. If your bananas are nearing expiration but you don’t have time to bake banana bread that day, peel, chop, and freeze the bananas instead.
  • Don’t Over Mix. As soon as the flour disappears, your bread is ready to bake.
  • Make It Pretty. After you pour the batter into the pan and smooth the top, sprinkle a few extra oats (and/or chocolate chips or nuts) onto the top prior to baking. It will taste delicious no matter what, but I do love the sprinkle.
Healthy oatmeal banana bread with oats on top

Recipe Variations + Banana Bread Additions

Make this banana bread your own! Some of my favorite things to add to banana bread are chocolate chips, nuts, dried fruit such as cranberries or cherries, and fresh or frozen blueberries.

  • Oatmeal Chocolate Chip Banana Bread. Right after you’ve folded in the dry ingredients in step 4, fold ½ cup dark chocolate chips into the batter.
  • Oatmeal Banana Nut Bread. Right after you’ve folded in the dry ingredients in step 4, fold ½ cup toasted and chopped walnuts for a banana oatmeal walnut bread. Pecans would also be a delicious addition (this is how Jamie Oliver makes banana bread).
  • Gluten Free Oatmeal Banana Bread. Swap the whole wheat flour for a 1:1 GF baking flour. Be sure to use certified gluten free rolled oats.
  • Oatmeal Banana Bread Muffins. For oatmeal banana bread muffins, use a muffin tin like this one, and place paper liners in the wells. Pour the prepared batter into the paper liners. I suggest checking them after about 20 minutes, and then continue to bake longer if needed. Keep an eye on them, and once your muffins turn golden brown on top, check them for doneness.
  • To Make Egg Free. I’ve never tried this as an oatmeal banana bread no eggs, but other readers have successfully used chia eggs and I suspect a flax egg could work also. If you also decide to try it, I’d love to hear how it goes in the comments below!
  • To Make Vegan. For a vegan oatmeal banana bread, follow the instructions above for making it egg free, use maple syrup, and a non-dairy yogurt.
A loaf of oatmeal banana bread in a loaf pan with honey and bananas on the side

Oatmeal Banana Bread Storage and Serving Tips

Here’s what to do with leftover banana oatmeal bread, plus a few serving ideas:

  • Serving Ideas. This bread is delicious spread with a nut butter like peanut butter or almond butter. I also love it topped with Slow Cooker Apple Butter.
  • To Store. Once the bread has fully cooled, place it in an airtight storage container lined with a paper towel. Lay another paper towel over the top of the bread. Seal, and keep at room temperature for up to 1 week.
  • To Freeze. Place the oatmeal banana bread slices in an airtight freezer-safe storage container, and freeze for up to 3 months. I like to freeze this bread in individual slices and thaw as needed for a delicious treat.
  • To Reheat from Frozen. Let the bread thaw overnight in the refrigerator. Rewarm gently in the microwave until warmed through.
  • For more tips and suggestions about storing and freezing muffins and breads, check out my How To Store Muffins and Other Quick Breads guide.
Delicious and healthy oatmeal banana bread cut into slices and topped with oats

Recommended Tools to Make Oatmeal Banana Bread

  • Best Ever Loaf Pan. No sticking, even baking, perfect corners.
  • New Favorite Spatula. It’s great for folding thick batters, smoothing the top of quick breads, and is super easy to clean and heatproof.
  • Mixing Bowl. Stackable, microwave safe, and perfect for preparing our oatmeal banana bread.

No matter how many loaves of banana bread you’ve tried in the past, I promise you will love this simple, oatmeal banana bread recipe.

It’s cozy and familiar, but a little bit unique; healthy without tasting like it’s skimping. Warm up a slice, spread it with some peanut butter or almond butter, or just enjoy it as is. You won’t be disappointed!

If you try this recipe, please let me know how it goes in the comments below. Your reviews are so helpful to me and to others. I strive to respond to every single one!

A loaf of oatmeal banana bread with oats on top

Oatmeal Banana Bread

4.96 from 43 votes
Fluffy, moist Oatmeal Banana Bread made with healthy ingredients like oats, ripe bananas and maple syrup. Super easy and absolutely delicious!

Prep: 20 mins
Cook: 1 hr 5 mins
Total: 2 hrs 25 mins

Servings: 10 Slices (1 9×5-inch pan)

Ingredients
  

  • 1 1/2 cups rolled oats plus 1 tablespoon for sprinkling on top (do not use instant oatmeal; quick oats will work in a pinch)
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups mashed very ripe bananas about 4 medium bananas
  • 2/3 cup honey or pure maple syrup
  • 4 tablespoons unsalted butter melted
  • 1/4 cup milk
  • 3 tablespoons nonfat plain Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350 degrees F. Spread 1 ½ cups oats in a single layer on a rimmed baking sheet. Place in the oven and toast for 8 to 10 minutes, until very light golden and fragrant, stirring once halfway through. Set aside to cool. Line a 9 x 5-inch loaf pan with parchment paper so that two sides overhang like handles. Lightly mist with nonstick spray.
  • In a medium mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt. Stir in the toasted oats. Set aside.
  • Mash the banana in the bottom of a large mixing bowl and double check to make sure you have 1 ½ cups. Whisk in the honey, melted butter, milk, and Greek yogurt. If the butter resolidifies, warm the bowl in the microwave in 10-second bursts, just until it melts. One at a time, whisk in the eggs. Whisk in the vanilla extract.
  • Add the dry ingredients to the banana-honey mixture. By hand with a rubber spatula, stir very slowly and gently, stopping as soon as the flour disappears. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the batter with remaining 1 tablespoon oats for decoration.
  • Bake for 30 minutes, then loosely cover the pan with foil, making sure that the foil shields both ends of the pan (because the bread is sweetened with honey, it will caramelize and become dark at the corners). Continue baking for 35 to 45 additional minutes (65 to 75 minutes total) or until a small, thin knife inserted in the center of the loaf comes out without any wet batter clinging to it. Repeat the test once or twice. An even easier way to tell is to use an instant-read thermometer. When the bread reaches between 200 to 210 degrees F at the center, it’s done.
  • Place the pan on a wire rack, and let the bread cool in the pan for 1 hour. Using the parchment paper handles, lift the bread and set it out on the rack to finish cooling completely. Slice and enjoy!

Notes

  • TO STORE: Once the bread has fully cooled, place it in an airtight storage container lined with a paper towel. Lay another paper towel over the top of the bread. Seal, and keep at room temperature for up to 1 week.
  • TO FREEZE: Place the oatmeal banana bread slices in an airtight freezer-safe storage container, and freeze for up to 3 months.

Nutrition

Serving: 1(of 10)Calories: 245kcalCarbohydrates: 44gProtein: 5gFat: 7gSaturated Fat: 3gCholesterol: 45mgPotassium: 255mgFiber: 4gSugar: 23gVitamin A: 210IUVitamin C: 3mgCalcium: 37mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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125 Comments

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  1. Love the idea of toasting the oats first! Makes me wonder if I should toast a lot & keep on hand when I make overnight oats or pancakes.

    1. Kelli, I think that would be delicious! Anytime you want the oatmeal flavor to deepen and shine, it’s a great trick.

      1. I finally got around to toasting some oats & using it for my overnight oatmeal. Adds a really nice flavor. From now on I’m using toasted oats for everything. Thanks for the idea!5 stars

          1. Curious what you would use instead of yogurt if you’re dairy free? I am baking now so haven’t tasted it. I used a bit of flax meal to moisten and toasted pecans. I just omitted the yogurt. 

          2. Hi Jill! I think using a dairy-free yogurt could work here, but I haven’t tried it before. I hope you enjoyed the bread!

    2. Thank you for the recipe. It was delicious.
      I substituted the same amount of AP flour for the whole wheat flour and used 1/3 cup honey + 1/3 blackstrap molasses. It was done in 50 min without covering it.5 stars

        1. I’m baking it now and wondered if I really needed to cover it–could you say how that helps?
          Thanks.

          I’ve cut back a bit on honey but added choc. chips and walnuts, btw. And I was thinking next time I might increase the yogurt and buttermilk and cut back on butter–do you think that would work?

          1. Hi Marcia! Because the bread is sweetened with honey, it will caramelize and become dark at the corners. Covering it helps keep the top from becoming too dark too quickly. I’ve only tested the recipe as written, so I can’t vouch for the results with those swaps. I hope you enjoy the bread!

  2. LIke you I consider myself quite the banana bread pro and this is officially the best banana bread I’ve ever head. Toasting the oats is a game changer. I love how healthy this is (don’t tell my kids). Thanks for a great recipe!5 stars

  3. Toasting the oats as you directed did not work. At 350 F the oats burned in less than half the time you suggested. I threw them out, started over with untoasted oats, cut back on the honey, and made muffins, which are pretty good.

    1. Hi Kate! I’m so sorry to hear that you had trouble with the oats. I (and other readers) have made this recipe with success, so I’m not sure what might’ve gone wrong. I know it can be frustrating to try a recipe and not have it turn out, so I really wish you would’ve enjoyed the toasted oats. I’m happy you were able to make the batter into yummy muffins!

    1. Hi Dianne! To make muffins, I recommend placing paper liners in the wells of a muffin pan. Then, pour the prepared batter into the paper liners. You’ll need to reduce the baking time as well. I suggest checking them after about 20 minutes, and then continue to bake if needed. Keep an eye on them, and once your muffins turn golden brown on top, check them for doneness by sticking a knife or toothpick in the center. I hope you love the recipe!

  4. I made this twice, once with honey and once with maple syrup. GREAT recipe. Can’t decide which one I like more!5 stars

  5. Delish and toddler approved! Loved the toasted oats here. I used both honey and maple syrup since I didn’t want the honey flavor to come through but didn’t want to use that much syrup. I reduced the sweetener to 1/2 cup and would probably scale it back to 1/3 cup next time, as it was a little sweet for my preference.5 stars

    1. Caitlin, I am so so pleased to hear this, THANK YOU!!! Also if Ellis approves, then that’s all the praise I need :) And thank you for taking time to leave this review and rating. It means so much to me and is really helpful for others considering the recipes too!

    1. Hi Ana! They will probably finish baking more quickly. To be safe, I’d recommend checking them for doneness earlier, around 20 minutes or so. Then, continue to check them regularly until a toothpick inserted in the middle comes out clean. I hope you love the recipe!

  6. This recipe is so stellar! I’m not sure if it’s because we made it GF, but it took longer to bake. It was so worth the wait, though. We sliced it into eight delicious slices, and I just finished my first one. OH MY WORD, so good! Erin, I have made several of your banana baked goods, and they all turn out amazing.5 stars

    1. I’m so happy to hear that this recipe was a hit, Chato! Thank you for taking the time to share this kind review!

  7. I would like to cut down on the maple syrup. Do I need to make any adjustments? ie replace with applesauce or egg white or more yogurt?

    1. Hi Linda! I think you could safely reduce the maple syrup down to 1/3 cup, but any less than that would be an experiment. I hope you enjoy the recipe if you try it!

  8. This recipe is AMAZING! Thank you for sharing it. My husband and I have been trying to do tings to cut back on sugar intake and I have made this twice in the past 2 weeks and we can’t get enough of it. I am wondering if you have ever tried to make this (or a version of it) substituting canned pumpkin for the bananas. We don’t always have super ripe bananas available so I thought pumpkin would make a good substitute consistency-wise, but it isn’t naturally sweet like the bananas are, so I thought of adding a little more honey (like 1/4 cup more) to compensate for the lack of sweetness in the canned pumpkin. But I’m not sure whether it will make things too “wet” or otherwise alter the recipe in an undesirable way. Any thoughts/suggestions?5 stars

    1. Thank you for taking the time to share this kind review, Valerie! I’m so happy you’ve enjoyed the recipe! I have not tried this with pumpkin, so I’m not sure how it may affect the recipe. I recommend checking out my Pumpkin Chocolate Chip Bread, which also uses oats and is very tasty!

  9. I excited to have some bananas ripen so I can make some delicious bread! Love when a recipe uses maple syrup to sweeten too. The toasted oats sounds so intriguing!! Thanks for sharing!!

  10. Mine completely split. Did I make my butter too soft? It was an absolute disaster, it was a splodgy wet mess even after an hour in the oven!! When I put it into the tin, it was way wetter than yours looked. Any ideas where I went wrong?? The splodgy mess did taste nice though ;)5 stars

    1. Hi Bex! It definitely sounds like you didn’t have the right amount of dry ingredients—are you sure you measured properly (even I lose track sometimes). Also, if you had more banana than what was called for, then that would have thrown it off too. I’m glad it tasted great and hope it goes better next time!

      1. Nope! I was very lazy and guessed what a cup was from roughly the amount it looked like you put into your bowl !!! (I’m in the UK). I melted the butter too, I think that was a big mistake. Never mind. I will make it again but follow to the letter next time.

        1. sorry, if you can confirm what a cup is in grams for the flour, that would be a big help. I sometimes see differing results when I google it

          1. Thank you for taking the time to report back, Becky! Based on what I can find online, it sounds like 1 cup of flour would be 128 grams. I hope this is helpful and that you enjoy the recipe if you try it again!

  11. Have not tried this yet but sounds y u m m y. Two things I’ve done with bananas :
    1. When extra ripe, place the whole banana (no breaks in the skin) in the micro wave for a few minutes until it starts to break open and spill its contents. So sweet!
    2. When banana is too ripe, peel cute into thirds, wrap tightly and place in freezer. Great for later use in baking or in smoothies.

  12. Thank you for the reminder on this one, Erin! It caught my eye the first time I saw it and then life goes on and I forgot to get back to it! Good plan to post the stats on the recipes as to popularity! Very fun to read

  13. HI!!! I just made this recipe, it looks soooo good. I’m so excited!
    After waiting a bit so it cooled off, I just tasted it, tastes very good.
    I only used 1/3 of maple syrup, I could’ve used more, but it’s very very good. 
    Thank you for sharing this recipe.5 stars

    1. I’m so happy to hear that you enjoyed the recipe, Marcela! Thank you for taking the time to share this kind review!

  14. Hi! I made your oatmeal banana bread this evening. It was easy and is really delicious! I added mini chocolate chips. Baked for about 75 minutes…uncovered for 30, covered for 30 and uncovered for the last 15 to achieve a nice crisp top. I used honey…next time I’d like to try it with maple syrup and add blueberries…what do you think that would do to the wetness of the mixture?5 stars

    1. Hi Meghan, I’m so happy to hear that you enjoyed this recipe! I haven’t tried this recipe with blueberries yet, but it sounds delicious. Are you planning to use fresh, frozen, or dried blueberries? If you decide to experiment with it, I’d love to hear how it goes!

  15. I just have a question before trying this recipe because I already know it will be delicious (I make one similar). I have a toddler who loves banana bread and I want to make it healthier, but if he sees anything “weird” like oats in it, he will not try it. I grind oats and make flour from them; if I do this, do you think it will need an adjustment to the recipe?

    1. Hi Marie! To clarify, are you hoping to utilize the ground oats as a substitute for the flour in the bread or as an addition? If you want to use it as an addition, you’ll likely need to increase the liquid amount in the bread. You may also want to check out this Healthy Banana Bread recipe on my site. It has no visible oats, so it could be another great option!

  16. I just sliced off the end and tasted it. It’s very rich tasting, almost like it has dates, and I love the chewy texture from the oats. I could have done with a little less honey, but there are no complaints. Toasting the oats was a great idea, and using my instant thermometer saved the day – I needed about 70 minutes to get it over the 200 mark, and it was perfect.5 stars

  17. I just went to make this and realize I have no whole wheat flour. It’s hard to come by during this time in our country. What would be the ratio to use and unbleached all-purpose flour instead of whole wheat?

    1. Hi Vicky! I’ve only tried this recipe with whole wheat flour, but you could experiment by swapping in all-purpose flour instead. If you decide to try it, I’d love to hear how it goes!

      1. Erin,

        Since I didn’t have whole wheat flour, i modified as follows:
        Used about 1/2 cup more regular flour plus 1/4 cup almond flour. I also used coconut greek yogurt as I had some on hand and thought it would be good. The result was 100% approval from all who tasted it!

        It’s a keeper!5 stars

    1. Hi Anny! While I’ve never tried this recipe with regular flour, another reader has reported success with it. If you decide to try it, I’d love to hear how it goes!

  18. Made this the other day and it was delicious! Used chia eggs instead of the eggs and decided to make this a little less sweet so I did 1/3 cup of Maple Syrup and Agave! Also added in dark chocolate chips and walnuts. Will definitely be making again!5 stars

  19. ABSOLUTELY THE BEST BANANA BREAD I HAVE EVER MADE! Only substitute I made was coconut oil for the butter. Soft, moist inside, crisp on top. Flavorful and not too sweet. AMAZING! Thank you!5 stars

  20. What a great way to use up those bananas! Very easy recipe to follow and I loved the parchment paper tip since I’m a novice baker.

    I added in a 1/2 cup walnuts, toasted the oats about 20 min (my oven runs cold), only used 1/3 cup honey as some others recommended, and baked for 65 min. Next time I would increase the honey to the original recipe’s recommendation. Great served warm with a dollop of whipped cream and a dash of butter.

    Next up, going to try my hand at blueberry muffins! Thanks for the wonderful ideas.5 stars

  21. Amazing recipe!!! I put 300g of banana+banana peels as I don’t like to waste the peels and it was just heavenly :P5 stars

    1. I’m so pleased that you enjoyed the recipe, Lameuf! Thank you for sharing this kind review!

  22. Would the texture change if I make it without honey/maple syrup? Can I just use really ripe bananas since those tend to be really sweet? Can’t wait to make this it looks amazing :)

    1. Hi Janice! I think you could safely reduce the maple syrup/honey down to 1/3 cup, but any less than that would be an experiment. I hope you enjoy the recipe if you try it!

  23. This bread is extremely delicious! All of the wet ingredients make the center very moist and decadent which not many healthy bread recipes do. The toasted oats add a very rich flavor to the bread which is nice. I used Bob’s oat flour instead of wheat flour and 1/2 cup of sugar instead of the honey and maple syrup. I have made it three times so far and I will be continuing to make it. Thanks so much for making this recipe!5 stars

  24. Looks delish!  I have ripe bananas but only vanilla yogurt can I sub that minus the vanilla or just use sour cream?  Thank you so much:)

    1. Hi Jan! You can use the vanilla yogurt and omit the vanilla extract. I hope you enjoy the recipe!

  25. Can I use steel cut oats? and all purpose baking flour?
    I only have that now, but a lot of it.

    Ellen

    1. Hi Ellen! You can absolutely use AP flour. However, I’m afraid the steel cut oats will not work. Rolled oats are steamed and pressed, and steel cut oats are not. There would be hard, crunchy pieces of oats in your bread. I know that’s not the answer you were hoping for, but I want it to turn out well for you.

  26. Banana bread has been a longstanding treat in my family. This bread recipe takes the treat to new heights…moist and mouthwatering. My grandchildren love it and it’s gone almost as soon as it is made…5 stars

  27. Holy frijoles this is the best banana bread on the planet. Can’t wait to dive into your other recipes. 5 stars

  28. Made this the other day. It’s alright. Not sweet at all. Not really impressed as what the other reviewers posted here. I like the toasted oats idea. I guess i had too much high expectations based on the feedback. Anyways, i am still in search of banana bread recipe. 3 stars

    1. I’m sorry that this bread wasn’t to your tastes, Hesty. I (and many other readers) really enjoyed it, so I wish it would’ve been a hit for you too!

  29. Really good healthy recipe! My family loved the flavor. I didn’t have honey so I used molasses and a little bit of maple syrup I had left in my pantry. It was delicious. Thank you!5 stars

  30. Hi, this sounds delicious. Could I substitute almond and tapioca flour for the wheat flour? Or even almond and coconut flour? Thank you. 

    1. Hi Michelle! This recipe was developed for wheat flour only, so I’m afraid those swaps won’t work. You can always check my recipe index for almond flour and coconut flour recipes thought! http://www.wellplated.com/recipe-index/

  31. Wonderful recipe! I’ve made it several times and the whole family loves it! I use honey because of the diabetics in the family and it doesn’t spike their blood sugar. Everyone is asking for it for Christmas gifts!5 stars

  32. Just made this, used less honey & added walnuts. This is a very dense, filling and healthy recipe! Wondering if anyone has made it with all yogurt instead of butter. I have been doing this with many recipes lately. Even my husband loved it! Will definitely make again!5 stars

  33. Baking in the oven now, covered for the last 40min.. the last step I added walnuts and put banana slices on top. I didn’t have any parchment paper, I just sprayed some non-stick olive oil in my dish. Excited to see how it turns out! I also used half plain, half pumpkin spice oats for something new. I’ve been baking all day! Just finished homemade scalloped potatoes ❤️ Next, bacon wrapped filets ? Happy Holidays ?5 stars

  34. Made it yesterday, lovely texture, tastes good. I used the porridge oats, and I’m sure it would taste better with rolled oats.
    Great for breakfast with coffee. We enjoyed it, thank you5 stars

  35. This is my go to banana bread recipe. The toasted oats are such a great addition. It’s moist and flavorful! I typically add more cinnamon because we love cinnamon, but otherwise it’s perfect as is. Definitely give it a try!5 stars

  36. I have this in the oven as I type! It smells so good and I can’t wait to have a slice this afternoon with a cup of tea. Happy new year and I’m looking forward to trying more recipes!5 stars

  37. I made this today and I replaced the maple syrup with Birch Benders Monk Fruit Sweetened Pancake Syrup as my husband is diabetic. It came out great! Moist and delish!5 stars

  38. Hi,
    I’m looking forward to making this recipe. Can use old fashioned oats in the recipe? That’s what I have on hand. Thank you

  39. I made this with my 4 year old daughter. My one year old son and her couldn’t stop asking for more ! Very moist!!!! Great recipe :)5 stars

  40. Excellent recipe. I will modify slightly next time by adding some fruit and nuts, more cinnamon and possibly some mixed spice. Good start though.5 stars

  41. Hi, I made this using gluten free rolled oats, subbed ground GF oats for the wheat flour, subbed Bob’s Redmill egg replacer for the eggs. It turned out awesome. I can’t wait to make it again.5 stars

  42. Your recipe is wrong for 2X . You say you need 3 cups, but you only toast 1.5 cups.

    Now I have to redo because your recipe was wrong. Don’t you have a proof reader?

    1. I’m so sorry for the confusion, Kathy. The recipe multiplier only updates the numbers for the ingredients list, so any updates to numbers listed in the recipe instructions will need to be factored in as you’re making the recipe. The oats should be 3 cups if you’re doubling the recipe. I hope you were able to enjoy the bread!

  43. Great recipe and thanks for the more natural sugar inclusion! The texture was great. We added pecans and cinnamon. Topped it with dairy free cream cheese; half the loaf was gone before it cooled…5 stars

  44. Made these this morning, my husband loved them. After eating one and a half muffins I had to walk away. They’re incredibly moist and delicious. No one would guess the healthy swaps used. Will be making them again and again. I can always count on Erin for a delicious, healthy recipe whether it’s one of her casseroles or these muffins.5 stars