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Honey Oat Banana Bread

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This easy, moist honey oat banana bread is naturally sweetened with ripe bananas and honey, and packed with wholesome oats for a hearty, nourishing breakfast or snack. It comes together quickly and is perfect for using up overripe bananas.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 1/4 cups / 300g)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) honey
  • 1/3 cup (80ml) melted unsalted butter or coconut oil
  • 1 tsp vanilla extract
  • 1 cup (100g) rolled oats (old-fashioned oats, not quick oats; pulse half in a blender for a finer crumb if desired)
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (60g) whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 tbsp rolled oats (for topping, optional)
  • 1 tbsp honey (for topping, optional)
  • 1 tbsp chopped nuts (walnuts or pecans, for topping, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang for easy lifting.
  2. In a large mixing bowl, mash the bananas until mostly smooth.
  3. Add eggs, honey, melted butter or coconut oil, and vanilla extract to the mashed bananas. Whisk until well combined.
  4. In a separate medium bowl, combine rolled oats, all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt. (Pulse half the oats in a blender for a finer crumb if desired.)
  5. Add the dry ingredients to the wet ingredients and gently fold together with a spatula until just combined. Do not overmix. If adding nuts or chocolate chips, fold them in now.
  6. Pour the batter into the prepared loaf pan. Smooth the top, then sprinkle with 2 tbsp oats and chopped nuts. Drizzle with 1 tbsp honey if desired.
  7. Bake for 50-60 minutes, checking at 50 minutes. A toothpick inserted in the center should come out with a few moist crumbs. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
  8. Let the bread cool in the pan for 10-15 minutes, then lift out using the parchment and cool completely on a rack.
  9. Slice thickly with a serrated knife and enjoy warm or at room temperature.

Notes

For gluten-free bread, use a 1:1 gluten-free flour blend and certified gluten-free oats. For dairy-free, use coconut oil instead of butter. Do not overmix the batter for best texture. Super-ripe bananas yield the best flavor and moisture. Let the bread cool completely before slicing for clean cuts. Store at room temperature for up to 3 days or freeze slices for longer storage.

Nutrition

Keywords: banana bread, honey oat banana bread, healthy banana bread, breakfast loaf, easy banana bread, moist banana bread, quick bread, oats, honey, whole wheat, snack, brunch

Find it online: https://jodierecipes.com/honey-oat-banana-bread-recipe-easy-moist-loaf-for-breakfast/