This healthy take on traditional banana bread will satisfy your sweet tooth—without any refined sugar!
When life hands you some extra ripe bananas, it’s time to make banana bread. I started stocking my kitchen with bananas since I was eating them as a post-workout snack, but I found that way too many were going bad before I could eat them. Of course, I made banana bread with my ripe bananas, but soon realized that the standard loaf had too much sugar for my liking.
That’s why I began experimenting with other variations and found a more nutritious recipe. Why not add an extra element by making oatmeal banana bread? It’s still an easy recipe to follow, but it’s also packed with a lot of flavor—and no refined sugar. If you’re thinking that the oats will change the texture of the banana bread, you’re right, but it won’t be in a bad way. I happen to think that it results in a heartier loaf and makes the bread taste even more satisfying. By incorporating maple syrup, Greek yogurt, and oats, this has become my favorite new recipe. I wouldn’t be surprised if it becomes your go-to recipe, as well!
Is This Oatmeal Banana Bread Healthy?
There is an almost endless list of reasons why this specific recipe for oatmeal banana bread is healthy. For starters, bananas are a natural source of fiber, magnesium, and potassium. Also, using ripe bananas, maple syrup and cinnamon helps to sweeten the bread, eliminating the need for added white sugar.
Meanwhile, whole-wheat flour and rolled oats add even more benefits. For example, whole-wheat flour is a great source of fiber, protein, and essential vitamins and minerals. Rolled oats are rich in soluble fiber, vitamins, minerals, and antioxidants. Plus, the nonfat Greek yogurt has plenty of protein and calcium. If you’re looking for a gluten-free option, I recommend using almond flour as the alternative to whole-wheat flour.
The Secret To Moist Banana Bread
Have you ever thought that your banana bread was too dense or too chewy? Enter, rolled oats! Incorporating rolled oats into your banana bread recipe will help to soak up excess liquid, ensuring that the end result has a soft and perfectly moist texture. Using Greek yogurt in this recipe will also add the right moisture for a delicious slice. If you still feel like the baked bread is a bit too dry, you may want to add some buttermilk to your batter. While some people believe that the more bananas you use, the better, I would caution that using too many bananas will leave you with a heavy, damp loaf.
How Do I Store Leftovers?
Once the bread has cooled, put it in an airtight container. It should last up to 5 days in the fridge. Oatmeal banana bread can be frozen for up to 3 months. If you plan to freeze your leftovers, you’ll want to wrap each slice individually using plastic wrap and then aluminum foil. That will make it easier to thaw before reheating. I recommend warming slices in the microwave after they’ve thawed.
Serving Suggestions
Oatmeal banana bread is a great snack or dessert, but it can also be part of a healthy breakfast. Thanks to the eggs, bananas, and oatmeal, you have a lot of food groups covered. I like to enjoy a slice next to a Breakfast Sausage patty. For a more robust breakfast, try adding a side of Soft Scrambled Eggs. If I’m grabbing my breakfast on the go, which is pretty common during the week, I’ll usually blend together a Coffee Smoothie to get a boost of caffeine.
If you’re satisfying your sweet tooth with oatmeal banana bread, why not top it off with something extra delicious? Try this Homemade Pecan Butter, which really amps up the flavors in the bread. For a lighter option, spread on Healthy Strawberry Chia Jam instead.
Ingredients
- 2 tablespoons coconut oil
- 2 large eggs organic
- 1/2 cup pure maple syrup
- 1/2 cup nonfat plain Greek yogurt
- 3 medium, ripe mashed bananas
- 1 1/4 cups whole-wheat flour
- 1 1/4 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 cup roughly chopped walnuts optional
Instructions
- Heat oven to 350°F. Grease a 9×5-inch loaf pan with coconut oil. Line pan with parchment paper. Leave some paper hanging off the sides.
- Whisk eggs and maple syrup in a large mixing bowl until they're frothy and lighter in color. Stir in Greek yogurt and mashed bananas until combined.
- In a separate bowl, mix whole-wheat flour, 1 cup rolled oats, baking soda, sea salt, and cinnamon.
- Gently fold the dry ingredients into the wet mix. Add chopped walnuts, if using.
- Pour the batter into the loaf pan. Sprinkle 1/4 cup oats on top. Bake in the oven for 50-60 minutes. Cover the loaf with foil once it starts to brown to prevent the edges from becoming too dark.
- Remove from oven and cool the bread in the loaf pan on a wire rack for at least 10 minutes.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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