You will love every bite of this super moist oatmeal banana bread! It’s peanut buttery, naturally sweetened, and is the most delicious dairy-free + gluten-free friendly bread.
One thing I absolute love about banana bread is it doesn’t have a season. You can make it year round and love it for all occasions!
This oatmeal banana bread tastes a lot like a classic banana loaf but is filled with wholesome ingredients! It has a super moist texture that I crave in any loaf and a balanced flavor thats is naturally sweetened with bananas and coconut sugar.
I love snacking on a slice of this bread for either breakfast or as a sweet dessert with coffee. So so good! If you’re looking for a bread that is indulgent, but dairy-free and gluten-free friendly – you’ve met your match. ❤️
Ingredients You Need
Oat flour: this recipe uses flour made from oats to replace regular flour. You can either purchase it or make it yourself by grinding oats in a blender until it resembles a “flour” like consistency.
Coconut sugar: a great healthy options if you want to use a natural sweetener that works just like brown sugar!
Bananas: make sure they are ripe (not rotten) and very sweet!
Cinnamon: ground cinnamon is great for flavor.
Baking soda & powder: this combo helps the loaf rise properly.
Peanut butter: use natural creamy peanut butter or almond butter for moist texture and flavor!
egg: make sure egg is room temperature so it doesn’t affect the melted butter.
Vegan butter: I use this for a dairy-free option but regular butter works too. Make sure melted butter has cooled before using in recipe.
Vanilla extract: for flavor!
Chocolate chips: use dark chips for dairy-free or semi-sweet.
How to Make This Oatmeal Banana Bread
(1) Preheat oven to 350F. Then mix wet ingredients together in a bowl.
(2) Whisk dry ingredients together in a separate bowl and then fold into wet ingredients.
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(3) add chocolate chips halfway through mixing through batter. Gentle fold into until just combined.
(4) line pan with parchment paper and gently pour batter into pan. Bake for 55-60 minutes – test with toothpick and let cool for 10-20 minutes. Slice and enjoy!
Extra Tips and recipe FAQs
Use room temperature ingredients: Ingredients temperatures are key – you never want to serve this recipe with a cold egg and hot/warm melted butter or oil. Why? Well, two unpleasant things can happen. The egg can accidentally cook from the warm butter, or the cold egg can start to solidify the melted butter. Before combing ingredients make sure ingredient temperatures are just right!
Make it nut free: Don’t want to use a nut butter? You can swap peanut butter for the same amount of sunflower seed butter instead.
Can I make oat flour? Yes! You don’t have to purchase oat flour to use it. You can blend whole oats or quick oats in a high-powered blender on high speed for 20-30 seconds. The consistency should be very fine just like flour.
How can I tell when my bananas are ripe enough? When used in baking, bananas should be a nice yellow shade with brown spots around the skin. They shouldn’t be “bruised” or be completely black in color.
Keep leftovers fresh or freeze: store leftover bread in a ziplock bag at room temperature for 3-5 days – refrigerate for extra freshness. To freeze wrap bread in plastic wrap, place in a freezer bag, and freeze for up to 1-2 months.
Whether you’re looking for a healthy dessert to bake up, or you just really love banana bread and want one with a little bit more nutritional content, you will love this recipe!
It has the perfect taste with a hint of peanut butter and you can make it gluten-free if needed by swapping in gf oat flour.
I think you’re gonna like this one. Happy baking, friends!
More Tasty Banana Recipes
If you are into this delicious bread, you may also be a fan of our other bakes that use the humble banana for flavor and super moist texture.
Oatmeal Banana Coffee Cake
Flourless Banana Bread
Banana Bread Baked Cake Donuts
Oatmeal Banana Pancakes
Peanut Butter Oatmeal Banana Bread
Ingredients
- 1 1/2 cups oat flour (use gluten free if needed)
- 3 very ripe bananas
- 2/3 cup coconut sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg room temperature
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla
- 1/4 cup vegan butter, melted and cooled (swap for regular unsalted butter)
- 1/2 cup dark chocolate chips (or semi-sweet)
Instructions
- Preheat oven to 350F
- Whisk together dry ingredients: In a bowl whisk together oat flour, cinnamon, baking soda, baking powder, and salt.
- Mix wet ingredients: in a separate large bowl, either use a hand-mixer or use a fork to mash bananas until smooth. Mix in peanut butter, coconut sugar, vanilla, and melted butter. Then stir in egg last.
- Add dry to wet: Mix dry ingredients into wet, do not over-mix batter. Gently fold in chocolate chips.
- Line pan and bake: line a loaf pan with parchment paper. Then add batter to pan and bake for 55-60 minutes – test with toothpick. Let bread cool for 10-20 minutes before pulling edges of parchment paper and removing bread from pan. Slice and enjoy!
Absolutely love this recipe! My go to for banana bread! My only problem is that I guess it’s too moist? It doesn’t hold together well. What am I doing wrong? Too big of bananas? Not enough flour? If I cook it longer, the outside gets too hard. It is such a good recipe, I don’t mind eating it with a spoon! 😊 Just thought I would check to see what I’m doing wrong.
Hi Sarah! I’m so thrilled you love this recipe. I’m sorry the bread doesn’t hold super well! I’ve made it quite a few times, and although it is softer it shouldn’t be too crumbly. You could scoop and measure the ingredients to be sure they are exact!