The Best Moist Banana Bread with Oats

My friend Nadee sent me this recipe for healthy and incredibly moist banana bread with oats. It is so easy to make, with just a few simple ingredients, and it comes out soft and super delicious. I tried it once, and now I make it all the time.

Check out Nadee’s original video recipe for this oat flour banana bread below. She shows exactly how to make it, and it’s just as easy as it looks.

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Why I Love This Banana Bread with Oats

I didn’t expect much from this banana bread with oats because there’s no sugar or butter, but the texture and flavor totally surprised me. Now it’s one of those recipes I come back to every time I’ve got bananas going soft on the counter. It’s sweet without being too sweet, moist but still holds together, and it makes the kitchen smell like a bakery.

Ingredients You’ll Need for Oat Flour Banana Bread

Here’s a quick look at what goes into this banana bread recipe. Everything is simple, and most of it is pantry or fridge staples.

• Ripe bananas
• Gluten-free rolled oats
• Greek yogurt
• One large egg
• Honey
• Vanilla extract
• Baking powder
• Cinnamon
• Salt

Note: You’ll need a blender or food processor to grind the oats into flour. Store-bought oat flour also works, but the texture is a bit finer.

What Equipment You’ll Need

Nothing fancy. Just basic tools you probably already own.

• Blender or food processor
• Large mixing bowl
• Spatula or large spoon
• Parchment paper
• Nine by five inch loaf pan

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How to Make This Banana Bread with Oats

This banana bread recipe comes together in about ten minutes of prep time. No electric mixer needed, no complicated steps.

Step 1

Mash three ripe bananas in a large bowl. They should be very soft with lots of brown spots. Mash until mostly smooth, leaving a few small chunks if you like some texture.

Step 2

Add one large beaten egg, half a cup of Greek yogurt, one tablespoon of vanilla extract, and five tablespoons of honey. Stir until the mixture is blended and smooth.

Step 3

In a blender or food processor, add three cups of rolled oats, one teaspoon of salt, two teaspoons of baking powder, and one teaspoon of cinnamon. Blend until the oats turn into a fine flour. It should look soft and powdery, with no visible flakes left.

Step 4

Pour the oat flour mixture into a large mixing bowl. Add the wet banana mixture on top. Stir everything together until fully combined. The batter will be thick. Make sure there are no dry spots, but stop mixing once it looks even.

Step 5

Line a nine-by-five-inch loaf pan with parchment paper. This makes it easy to lift the banana bread out after baking.

Step 6

Scoop all the batter into the pan and spread it out evenly. Smooth the top with a spatula or spoon so it bakes flat.

Step 7

If you like, sprinkle a few oat flakes on top before baking. This gives the top a nice texture and a slightly toasted look when it comes out of the oven.

Step 8

Bake the banana bread in a preheated oven at 180°C (356°F) for about 50 minutes. The top should be golden brown, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.

Let the banana bread cool in the pan for about fifteen minutes. Then lift it out using the parchment paper and let it cool completely before slicing. It needs time to set so the texture holds together.

What This Banana Bread Tastes Like

This oat flour banana bread is soft and a little dense in a good way. The bananas make it naturally sweet, and the honey adds just enough without making it sugary.

You can taste a bit of cinnamon in the background, and the oat flour gives it a slightly nutty flavor. The top is golden and just a little crisp when it’s fresh out of the oven.

I usually eat the first slice while it’s still warm. It’s also good toasted the next day with a little almond butter or a drizzle of honey.

Top Tip: Use bananas that are very ripe. If they’re too firm or barely speckled, the bread will be less sweet and the texture won’t be as soft.

Related Recipe: If you like baking with oats, then you are going to love this apple oatmeal cake, too here. It is soft, moist, and made without any flour.

How to Store It

Let the banana bread cool completely before storing. Wrap it tightly or keep it in an airtight container at room temperature for up to three days. For longer storage, keep it in the fridge. It will last about a week.

To reheat, microwave a slice for ten to fifteen seconds or toast it lightly. It holds up well and doesn’t dry out quickly.

Variations You Can Try

This recipe works well as a base if you want to change it up. Here are a few ideas.

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• Swap honey for low-carb maple syrup
• Use plain yogurt or sour cream instead of Greek yogurt
• Add chopped walnuts or pecans
• Stir in dark chocolate chips or blueberries
• Sprinkle cinnamon sugar on top before baking for a sweet crust

Note: If you add things like nuts or chocolate chips, don’t go overboard. Too many add-ins will make the batter too heavy and could mess with the baking time.

Did You Know: Oat flour has more fiber than white flour and keeps you full longer. It also adds a natural, mild sweetness, which helps you use less added sugar in baked goods.

Baking with Oats

If you liked this banana bread with oats, check out the other baking with oats recipes on my YouTube channel. They show simple ways to create soft, tasty treats using oats. You can follow along easily and see exactly how everything comes together in the bowl and in the oven.

• Easiest Breakfast Oat Bars With Only 5 Simple Ingredients! – A quick and nutritious breakfast or snack made with just a handful of pantry staples.
• 3 Ingredient Healthy Oat Bread – This no-fuss bread is hearty, satisfying, and made without flour or yeast.
• Do you have oats and yogurt? Make this delicious and healthy bread recipe today – A soft, flavorful bread that’s perfect for breakfast or as a snack with your favorite spread.

If you try this banana bread recipe, I’d love to hear how it went. Did you change anything? Add anything? Got a question? Leave a comment and I’ll try to help. I always like hearing how other people make this recipe their own.