Craving a banana bread that tastes indulgent but is secretly healthy? This gluten-free banana oat loaf is soft, naturally sweetened, and made with whole food ingredients. The magic? Overripe bananas, a touch of maple or honey, and a gorgeous banana slice on top for that bakery-style finish.
🛒 Ingredients You’ll Need:
- 2 cups rolled oats (use gluten-free if needed)
- 3 large overripe bananas (the spottier, the sweeter!)
- 1/4 cup maple syrup or honey (or agave for a vegan version)
- 2 large eggs (room temperature)
- 3 tbsp melted coconut oil
- 1 tsp baking soda
- 1/2 tsp ground cinnamon (optional, but lovely)
- 1/2 cup chocolate chips (optional, but come on… 🍫)
- 1 extra banana, sliced lengthwise, for topping
🍽️ Instructions: How to Make It
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
- Blend your oats in a blender or food processor until they become fine oat flour.
- In a large bowl, mash the bananas until smooth. Stir in the maple syrup (or honey), eggs, cinnamon, and melted coconut oil until fully combined.
- Add the oat flour and baking soda to the bowl. Mix until just combined—don’t overmix or your bread won’t be as fluffy!
- Fold in the chocolate chips (if using).
- Pour the batter into your prepared loaf pan and top with the banana slice, cut-side up.
- Bake for 40–45 minutes, or until the top is golden and a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a rack. Cool completely before slicing (if you can resist!).
🧡 Why This Recipe Works
- No refined flour or sugar
- Naturally moist from bananas and coconut oil
- Gluten-free (if using GF oats)
- Customizable: swap toppings, use nut butter swirl, or add crushed nuts!
- Perfect for breakfast, snack, or healthy treat
