This Honey Oatmeal Banana Bread is packed with nutrient-dense flours, sweetened naturally and uses just one tablespoon of oil. It's healthy and nutritious!
I woke up the other day craving a slice of honey oat toast. I didn't have the time or energy to deal with a yeasted bread, so I took one of my current favorite bread recipes, my Cranberry Banana Quinoa Bread, made some tweaks and turned it into this.
A semi-sweet, perfectly tender honey oatmeal banana bread that just so happens to be super healthy too!
It's sweetened with a blend of coconut sugar, bananas and honey, and uses four nutrient-dense flours for its base. Inside we've got protein-rich quinoa flour, almond flour which is full of healthy fats, oat flour which is high in fiber and flaxseed meal which contains omega-3 fatty acids. AND it only uses one tablespoon of oil!
And the best part? It's a honey oatmeal bread that you can make in less than an hour!
Unlike yeasted bread, this quick bread is actually quick to make. It gets its lift from a combination of apple cider vinegar and baking soda, as well as eggs. That makes it a bit more friendly on the gut, but still light and fluffy.
A thick slice of this bread is the perfect way to start your day!
You guys already know I like to slice up my whole loaf, freeze the sliced individually, and then I can just pull a few out when I'm ready for some brekkie.
For serving, I like to toast mine up, spread it with a little creamy peanut butter (or my maple cinnamon nut butter), then drizzle it with a touch more honey. It's simple, fast and super nutritious. It'll fill you up, give you a nice little energy boost and leave you feeling fueled all morning long!
More Healthy Bread Recipes to Try:
- Cinnamon Apple Banana Bread
- Gluten-Free Zucchini Bread
- High Protein Quinoa Bread
- Almond Flour Chocolate Chip Banana Bread
- Gluten-Free + Vegan Pumpkin Bread
- Vegan Gingerbread Loaf
Healthy Honey Oatmeal Banana Bread
- 1 cup almond flour
- 1/2 cup quinoa flour
- 1/2 cup oat flour
- 1/4 cup flaxseed meal
- 2 tablespoons arrowroot starch
- 2 tablespoons coconut sugar
- 2 teaspoon coconut flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mashed banana
- 3 large eggs
- 3 tablespoons raw honey
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1/2 cup rolled oats
- Preheat the oven to 350ºF and line a loaf pan with parchment paper.
- Whisk together the dry ingredients in a large mixing bowl, then set aside.
- In a separate bowl, beat together the wet ingredients. Add the wet ingredients into the dry and stir together until the batter comes together. Fold in the oats.
- Pour the batter into the loaf pan and bake for 35 - 40 minutes until a toothpick inserted into the center comes out clean.
- Remove and let cool for 10 - 20 minutes in the pan, then transfer to a wire rack to cool completely before slicing. Serve slightly reheated (or toasted) with peanut butter and honey!
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16 comments on “Healthy Honey Oatmeal Banana Bread”
This looks so good!! <3
Thanks so much! It’s seriously delish!
Is there an egg replacement that you would recommend?
I haven’t tried without the eggs, sorry about that Erin!
Applesauce. Use 1/4 cup of unsweetened applesauce in place of one egg in most baking recipes. …
Banana. Use 1/4 cup of mashed banana (from about half a banana) instead of one egg when baking. …
Flaxseeds. Believe it or not, hearty-healthy flaxseeds can be used as an egg substitute!
6 Brilliant Egg Swaps That Will Work for Any Baker – SheKnows
Would it be possible to replace the almond, and coconut flours with regular flour?
Unfortunately, no 🙁 Those two flours are very specific in their properties, so you’d have to completely reformulate the recipe!
I love this bread! I have had it every morning this week, toasted with peanut butter and a little bit of honey. Delish! I originally made because my 3 year old daughter seems to be having trouble with dairy and wheat. We have discovered that store bought gluten free bread is gross, so this was a great alternative! Thank you for the recipe!
Yay! That makes me so happy!! I also adore it with PB and apples on top – thrilled your daughter likes it too 🙂 xo
Could I leave out the rolled oats? Oat flour is easier to digest but raw oats I’d rather leave out…any suggestion what to substitute with? Quinoa flakes? Thanks Alyssa!
You could definitely try it with quinoa flakes! I also think you could just leave them out 🙂 xo
Hi :)! Thank you so much for this amazing recipe! I’ve only recently discovered that I’m sensitive to gluten, and I’m completely new to gluten-free baking. Recipes like this one restore my faith in the possibility of happiness and health on a plant based gluten free diet <3!! Anyway, I'm still waiting for my order of gluten free oats (they're not available here, in Israel), so I made this recipe using a mix of gluten free flours I bought in a supermarket, which consists mostly of corn flour. It turned out great, maybe a little bit on the dry side but still fantastic, especially warmed, served with natural 100% peanut butter, as you suggesed.
That sounds incredible! I’m so glad you were able to find a way to tweak it so it worked for you 🙂 xoxo
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