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A loaf of banana oat bread topped with banana slices, with whole bananas in the background

3-Ingredient Banana Oat Bread Recipe

Made with just bananas, oats, and eggs, this easy loaf is naturally sweet, flourless, and packed with fiber. It is ideal for busy mornings or for anyone who wants a homemade baked treat without a long ingredient list. Serve it warm with peanut butter, yogurt, honey, or fresh fruit for an extra delicious touch.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3 large ripe bananas about 1½ cups mashed
  • 2 cups rolled oats
  • 2 large eggs
Optional but recommended additions:
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • ¼ tsp salt

Equipment

  • Mixing bowl
  • Fork or potato masher for mashing bananas
  • Blender or food processor optional for smoother batter
  • Loaf pan 8x4 inch recommended
  • Parchment paper or nonstick spray
  • Measuring cups
  • Spatula
  • If you don’t have a loaf pan, you can use a muffin tin to make banana oat muffins. Alternative

Method
 

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it with oil or butter.
    Prepare the bananas: Peel the bananas and place them in a mixing bowl. Mash them thoroughly with a fork until smooth with minimal lumps.
    Sliced bananas in a bowl being mashed with a fork.
  2. Blend the oats: Place the rolled oats in a blender or food processor and pulse until they resemble coarse oat flour. This helps create a softer bread texture.
    Mix the batter: Add the blended oats and eggs to the mashed bananas. Stir well until a thick batter forms. If using optional ingredients like cinnamon or vanilla, mix them in now.
    Rolled oats in a blender being processed into oat flour
  3. Transfer to pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
    Bake the bread: Place the pan in the preheated oven and bake for 30–35 minutes, or until the top is firm and a toothpick inserted in the center comes out clean.
    Banana oat bread batter poured into a loaf pan on a wooden surface
  4. Cool before slicing: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
    Serve and enjoy: Slice into 8 pieces and serve plain or with toppings like almond butter, honey, or yogurt.
    Sliced banana oat bread on a plate with bananas in the background

Video

Notes

Nutrient Amount (Per Serving)
Serving Size ~85 g
Calories 120 kcal
Carbohydrates 20 g
Protein 5 g
Fat 2.5 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 0.7 g
Trans Fat 0 g
Cholesterol 45 mg
Sodium 35 mg
Potassium 250 mg
Fiber 3 g
Sugar 8 g
Vitamin A 95 IU
Vitamin C 6 mg
Calcium 22 mg
Iron 1 mg

Cooking Tips

  • Use very ripe bananas: The darker the bananas, the sweeter and more flavorful your bread will be.
  • Texture adjustment: Blend the batter fully for a smoother, cake-like texture.
  • Extra flavor: Add chocolate chips, chopped walnuts, or blueberries if you want variety.
  • Storage: Store in an airtight container for 3 days at room temperature or 5 days in the refrigerator.
  • Freezing: Wrap slices individually and freeze for up to 2 months.