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Vegan Banana Oat Bread {Healthy Vegan Oatmeal Banana Bread}

Breakfast is my most adored meal of the day. And I am always trying to find new ways to incorporate my two of my favorites – bananas and oats – into my breakfast routine. Make-ahead healthy breakfast cakes are the perfect breakfast option if you are like me and never seem to have enough time during those busy weekday mornings to get everything done. As in you are trying to squeeze in either a morning yoga sesh and/or a run before your day starts in the ‘real world’ and you certainly do not have time to squeeze a relaxing breakfast in as well.

Vegan Banana Oat Bread

Banana and oats are always a go for me – and even more a win if they are used together. Mashed up banana in my morning bowl of cozy oats? Yes. Banana and Oats in my smoothies? Yes. 5 whole Bananas and 1 and a half heaping cups of Oats in my morning Vegan Banana Oat Bread? Yes, please!! πŸ™‚

Vegan Banana Oat Bread

This Vegan Banana Oat Bread is soft, springy, hearty and full of simple-good-for-you ingredients like banana and oats. I managed to mash up 5 super ripe and naturally sweet bananas into the healthy + Vegan Banana Oat Bread. It is topped off with hints of cinnamon, maple syrup, vanilla, flax and coconut oil. 

Vegan Banana Oat Bread

In a couple of weeks I will be back at school, beginning the last and final year of my Master’s while getting ready to write my thesis with a full line up of courses as well. In short, easy and healthy breakfasts like this Banana Oat Breakfast Cake are going to be a must in my breakfast repertoire – especially if I want to have some time for myself in the morning to work out before the day starts. Not that this cake should be limited to breakfast, it also makes a perfect mid-afternoon pick-me-up between classes, work and studying. Slather on some nut butter and I am in banana bread heaven. Morning and afternoon banana bread comfort food #forthewin.

Vegan Banana Oat Bread

 Feel free to follow my newest board on Pinterest –> Banana Bread Haven! πŸ™‚

 

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Banana & Oat Breakfast Cake


  • Author: Ceara
  • Total Time: 55 mins
  • Yield: 9 1x

Description

This Healthy Vegan Oatmeal Banana Bread is soft, springy, hearty and full of good-for-you ingredients like banana and oats. I managed to mash up 5 super ripe and naturally sweet bananas into the healthy, vegan, comforting breakfast cake. It is topped off with hints of cinnamon, maple syrup, vanilla, flax and coconut oil.


Ingredients

Scale
  • 1 tbsp flax seed, ground (+ 3 tbsp water)
  • 5 medium sized bananas, mashed (1 3/4 cup mashed bananas)
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1/3 cup cane sugar or coconut sugar
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 1 1/2 tsp baking powder

Dry Ingredients

  • 1 1/2 cup quick cooking or small flakes oats
  • 1/2 tsp baking soda
  • 1 cup white whole wheat or spelt flour

Instructions

  1. Preheat oven to 360F or 180C. Lightly oil a standard square baking or loaf pan with coconut oil or non-stick spray.
  2. In a small bowl, stir together flax seed and water. Set aside to thicken while mixing together other ingredients. This is your flax ‘egg’.
  3. In a large size bowl, mash bananas. Add the maple syrup, melted coconut oil, cane sugar, vanilla extract, apple cider vinegar, cinnamon, sea salt and baking powder to the banana mixture.
  4. Give the thickened flax egg an extra stir if it is not fully combined with water. Add to the wet ingredients. Whisk together with a hand or electric mixture until the ingredients are well combined.
  5. Add the quick cooking oats to the wet ingredients. Stir together. Add flour and baking soda to the banana bread batter. Combine the baking soda and flour together on top of the banana bread batter before folding it into the batter. With a spatula, fold the flour and baking soda into the banana bread batter until fully combined. Leave to thicken for a minute before adding it to the loaf pan.
  6. Add banana bread batter into the oiled loaf pan. Smooth out the top of the batter with the back of a cold spoon.
  7. Bake for 35 – 40 minutes or until a toothpick comes out clear.
  8. Leave to cool down in pan & voila your Banana & Oat Breakfast cake is ready to be devoured and enjoyed!

Notes

Feel free to substitute white vinegar for the apple cider vinegar as well as light brown sugar for the cane sugar. This Banana Bread tastes even better and banana-y the next day after the flavors have been left to fully develop in the baked banana bead. This banana bread keeps for up to 5 days in a sealed container and also freezes well for up to a month (if it lasts that long!).

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 9
  • Calories: 215
  • Sugar: 19g
  • Sodium: 204mg
  • Fat: 7g
  • Saturated Fat: 5g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

 If you do try this Healthy Vegan Banana Oat Breakfast Cake, I love hearing about it and seeing your awesome #CearasKitchen creations. Share your photos with me on Instagram @CearasKitchen (and remember to tag #CearasKitchen so I don’t miss it!) or share it on my Ceara’s Kitchen Facebook page

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147 Comments

  1. Thank you for this recipe. I have been making it for years. It is our go to recipe every time we have extra bananas or need to prepare breakfast ahead of time. My whole family loves it. I have my 100th (probably πŸ˜‰) batch in the oven now. Can’t wait to have a piece!

  2. I make this all the time. It’s my go to for banana bread because, unlike most other recipes, it uses a lot of bananas. We are not vegan so I always use an egg and butter. I also always add a little cardamom and mini chocolate chips. The bread disappears in a matter of minutes. Thanks for the great, and infinitely rideable recipe. I think I’m going to try making it with brown butter next time.

  3. This has become a regular at our house! A great way to use up extra bananas and so simple and healthy! I make a few substitutions due to some food allergies and preferences. I use an all purpose gluten free flour mixture, olive oil (sometimes canola), and omit the cane sugar. It’s a wonderfully versatile recepi and holds up great to substitutions πŸ™‚
    Thank you for posting it!

  4. I’be made this bread so many times, sometimes twice a week, always delicious. I never use the oil and replace it with more bananas. Thank you for such a wholesome recipe.

  5. I reviewed this quite a while ago and it is still my favorite recipe for banana bread/cake . Just made six loaves of it for my daughter’s wedding reception, and had to make a seventh because my family wanted some now, after having to smell the delicious loaves and not being able to taste them! The wedding reception is vegetarian with a lot of vegan options. I was able to pick up a bunch of very ripe bananas at the grocery store, marked down and labeled “rescued bananas” so I got bananas that were just right and at a discount too. Thanks for perfecting and posting this great recipe.

  6. I love it when people actually make the recipe then give it a star or comment. I have made this a couple times. Thank you . We love this recipe.

  7. This is currently in the oven and it smells soo good! I’m wondering is the 215 calories the number of calories per serving or for the entire thing? Thanks, Ceara!

  8. I am glad that it actually taste good and with simple steps and ingredients. I did have to bake it 30 minutes longer but I will make this again.

  9. Made a few substitutions: honey for maple syrup and peanut butter for the coconut oil. I also omitted the cane sugar. It baked up perfectly and is totally delicious!

  10. Holy Moly! This is sooo tasty and moist! Also, kid approved! I followed your option to substitute sugar for the brown sugar…wouldn’t change a thing. Thanks for a yummy breakfast!

  11. I subbed applesauce for oil, and used only 3 tbsp of it! I also omitted the sugar as the bananas and maple syrup are sweet enough. I also added shredded carrots and you could use chopped nuts as well. Next time I may not even use maple syrup as my bananas are so perfectly sweet. This stuff is so fluffy and delicious! This was my first banana bread as a vegan and I seriously cannot tell a difference.

  12. Hi! This sounds delightful. I was wondering what the ACV was for? I know sometimes in vegan recipes it is called for but I’m curious as to what it does? Is it to help the bread rise?

    Thanks in advanced,
    Desi

    1. Yes, the apple cider vinegar helps the bread rise. It’s often used in vegan recipes to help bread rise (since it’s not made with eggs).

  13. I just finished my 5th or so rendition of this recipe, and after the first test batch, I make at least double batches because it goes quickly. Even though I am the only vegan here, exactly none of the non-vegans have offered any hesitation in devouring them. I thought I’d share some of the substitutions I’ve made which seem to have turned out decently enough. I’ve just recently begun baking, so everything is just an experiment to me and I don’t know what might also work for others.

    In terms of the bananas, I’ve used various degrees of ripeness with success, some just require more mashin with my trusty bamboo spoon. I’ve also substituted finely chopped/minced apples 1:1 for the bananas. The first time I tried it, I peeled them first even though I used organic apples, because it was recommended by a friend. The next time I just left the peels on the apples and nobody seemed to notice. Less waste (even though I compost all my scraps), more nutrients. I’ve made half banana and half apple bread, as well as all apples. For my latest batch I substituted pumpkin puree (and added nutmeg and walnuts) for the mashed bananas, maybe a bit over 1:1? Basically figuring close enough to 1 3/4ths cup in a 15oz can.

    In terms of the sweeteners, I didn’t have maple syrup for most my batches, so I substituted 1/4 cup of maple syrup with 1/4 cup of sugar (evaporated cane juice crystals). I’ve been steadily reducing the amount of sweeteners so I also reduced 1/3 cup sugar to 1/4 cup. This makes 1/2 cup sugar total per batch. I think I could further reduce the sugar a bit, though I don’t have a good sense of the difference in sweetness between different kinds of sweeteners or differences in the inherent sweetness of bananas, apples, pumpkin and whatever else I might try.

    I think the next experiment will be substituting sweet potatoes or zucchini in place of the bananas. Anyway, thanks for the recipe it’s helped with my adventure in baking and my efforts at vegan advocacy by deliciousness.

  14. This is the Best vegan banana bread I have made in a while …I only used 2 ripe bananas and I added 1/2 cup roasted chopped almonds ,
    More cinnamon and fresh grated nutmeg . I only put 1/3 cup pure maple syrup no sugar at all !!! I added 70% orange chocolate bar chopped up about 2 ounces ..baked it for 35 minutes it was sublime ….the best in a long time …no sugar added but the maple syrup and chopped up chocolate it was from Aldi …

  15. After making my “expecting” daughter taste this banana bread, she asked me to make her a loaf. She even went to the store and bought all of the ingredients. Im getting ready to take it to her now. My kitchen smells soo good. This was also a big hit at work. Thank you for the healthy recipe.

  16. Yummy recipe! I made a few tweaks as well. I used only 3 tablespoons of coconut oil and substituted the sugar for equal parts semisweet mini chocolate chips (only 9 grams of sugar). I used old fashioned oats as that ishe all I ever have on hand.

    I might even cut down a little more oil next time, it was still very dense. I used very ripe bananas, so the bread was still plenty sweet.

    Will make again! Soon!

  17. Ok so I never really comment on recipes but I just had to say thank you so much for this one!! I had to give up gluten, dairy, soy, and eggs recently and I was struggling at breakfast time. I have made this recipe three times now and I love it so much! I have changed it up each time I’ve made it and it still comes out perfect. The first time I made it with gluten free flour blend omitted all the sugar and added dark chocolate chips at the end. The second time I used gf flour and then added two scoops of vanilla protein powder and it worked great. The last time I got gutsy and used gf flour , and added shredded carrots, chopped nuts and a few raisins and it serious made it taste like carrot cake for breakfast!! πŸ™‚ add a little melted butter to the top and serve it warm with coffee and it’s pure heaven. Thank you so much!

    1. Thank you for saying this! I made this as well. the first time and it was delicious and I’m about to make it again tonight and was thinking of adding shredded carrots and you just confirmed it!! Mmm mmm

  18. Love this recipe and I’ve made it so so many times, My colleagues devour it! Thank you!

  19. This was super delicious and my kids loved it!!! I used a whole egg instead of the flax egg, because we aren’t Vegan. It worked great!
    I love that this recipe uses 5 bananas. So many recipes use just 1-2 bananas and I needed something to use up the 5 I had waiting on me. πŸ™‚ Thanks for a great recipe and a yummy breakfast!

  20. I have these in the oven right now. I had a bit of batter leftover, so I just microwaved it in my Epicure microwave Cake for One things… basically a silicone cup that lets you microwave a wee bit of cake. If that taste was any indication of what’s in my oven, I can. not. wait. for them to finish baking.

    I am not a vegan, but am dairy intolerant, so I used an egg instead of the flax egg.
    I used kamut flour (7/8 of a cup instead of one cup — 7/8 cup = 14 tablespoons).

    I’m excited!

    Update: I have a square muffin tin from Pampered Chef — I baked them at 360 for 22 minutes. They’re AWESOME.

  21. Made the banana bread tonight. I didn’t have enough overly-ripe bananas so I tried the handy tip I had seen on Pinterest of “ripening” bananas by baking at 300 degrees for 30 minutes. It worked to soften and sweeten the banana just enough to pass for very ripe! I have never been a big fan of banana bread because I think it usually is too heavy in texture and I’m not that fond of over-powering banana flavor. This banana bread is the best I have ever had! What is not to love about oatmeal, coconut oil, cinnamon, vanilla, and maple syrup! This is a keeper recipe for sure. My daughter and son-in-law are vegans and I am a vegetarian that eats almost totally plant-based(my daughter keeps encouraging me to go all the way vegan–we’ll see.) Thanks for the great recipe. Now I have a tasty way to use up those ripe bananas that make me feel guilty if I don’t use them.

  22. This is absolutely wonderful! I happened to have all the ingredients (this hardly EVER happens when I find a good recipe) and a bunch of blackened bananas that needed using up. I hope I can make it last the rest of the week because it makes an amazing breakfast!

  23. Hi!

    I made this bread today. I love the fact that it is healthy and it’s a great way to add oats in my diet. I put applesauce instead of oil. I also added 1 tbs of minced almonds. The taste is good but the texture is not the best. Very sticky and very dense. I would love to make this bread again if I could change the texture. Please let me know what I did wrong and how to improve it for the next time.

    Great recipe.

    Thanks.
    PS: oh and the only flour I had was all purpose flour. So basically I made lots of changes. 😁

    1. I think the applesauce may have been what made it dense. I made the recipe with white whole wheat flour and coconut oil and the texture was excellent. It was not sticky. I used a clear glass pan and it was done in 35 minutes. Maybe yours needed to be baked longer–that can sometimes be why a baked item is sticky, if it isn’t really cooked all the way through. Don’t give up on this recipe–try making it as written and see if you like it better!

      1. Just noticed another poster had tried it with applesauce and it worked so maybe that wasn’t the problem. Perhaps it did just need to bake longer.

  24. Hi,I have made this banana oat cake several times and love it! However, I recently discovered that I am sensitive to apples and therefore do not think I should use apple cider vinegar. What exactly is its purpose in the recipe? Could I replace it with something else?

    Thanks,
    Taylor

    1. Hi Taylor, I am so happy to hear you’ve been enjoying the banana cake! You could replace the apple cider vinegar with regular vinegar or lemon juice. It’s role is in helping the cake to rise πŸ™‚

  25. Do you have any recommendations for making this healthy? I love the idea but don’t like to add refined fat (oil) and sugar (maple syrup) to my food.

    1. I don’t think so Sydneee. I don’t have much experience baking in crock pots. The best would be to bake it in the oven. Come back to share your results if you try it! πŸ™‚

    1. Thanks for trying it as muffins and giving the amount and time to bake! I was wondering how to modify the recipe for muffins.

  26. This recipe is so delicious, Ceara! My mom makes one just about every week and takes it to work for breakfast. Even our non-vegan family members love it.

  27. This recipe was SO delicious I had to use all my overripe bananas to make two loaves! After turning vegan three months ago for health issues I am always on the hunt for new and most importantly tasty recipes to keep things interesting! Ceara’s kitchen ticks all the boxes for me and am so enjoying your site and all the delicious recipes you recreate for vegans so thank you for being so creative in the Kitchen, we love your food 😍😍😍

    1. Yay!! So happy you enjoyed this banana bread and the site <3 Thank you SO much for your kind words!! You made my day! πŸ™‚

  28. Hi! I would love to make this but I do not have quick on hand, will regular rolled oats work? :/ TIA! πŸ™‚

    1. I would recommend using quick oats or tossing your regular oats in the blender for one or two pulse to make them smaller like “quick oats”! Hope this helps πŸ™‚ Happy Baking!

      1. So I am in the kitchen making this cake for the second time in a month πŸ™ˆπŸ™Š I made two loaves the last time, ate an entire loaf by myself and decided I should freeze the second one in case I devoured that one too. I decided to take the second loaf to my art class on the Wednesday and it defrosted beautifully and was even more tasty than the first one. Everybody had seconds and everybody requested the recipe! They couldn’t believe that it was vegan and somebody even mentioned that they thought it was the best banana bread they had tasted! Big ups Ceara – you rock 😍

        1. <3 Thank you for your lovely feedback, Tarryn!! I am SO happy you are enjoying the recipe :) Thank you for bringing it to your art class and spreading the word!!! I will keep in mind that this bread freezes well and will have to double it next time myself! Have a lovely day and thank you for the support! :D

  29. Ohmg I just made this cake this morning and I had to let you know how amazing it is!! Thanks so much for the best banana bread I’ve ever had–vegan or otherwise!:)

  30. I made this recipe a couple days ago, and it was a big hit with my family! I modified the recipe slightly, using applesauce instead of coconut oil, using about 1/4 cup sugar instead of 1/3, and adding some other spices (cloves, nutmeg, ginger). Thank you so much for the delicious recipe, Ceara!

    1. So happy you enjoyed the banana bread, Darya!! Thanks for sharing your gorgeous shot on Instagram as well πŸ™‚

  31. This smells so yummy! Can’t wait to take it out of the oven. Love this recipe and your site…and your beautiful food pictures! πŸ™‚ So simple to make, and healthy to boot!

  32. Sound delicious am looking forward to make mine tomorrow i would like to know if i dint have coconut oil what other option can i use instead ? And can i mix 2 overripe banana and 3normal and also if i add raisin and coffee it will be nice? Thank you dear..

    1. Hi Asia, you can try replacing the coconut oil with a vegan buttery spread or with applesauce. I’ve never baked it this way but other readers have with success! I would recommend using all overripe bananas ideally for the sweetness. You might have to add in a bit of extra sweetener to make up for the unripe bananas! Would love to know your results πŸ™‚ Happy Baking!

  33. I made this yesterday after finding the recipe on Pinterest. I added a tiny bit of raw cacao powder for an extra health boost and they turned out great! I ate most of it when it was raw batter because im a greedy piggy and couldnt wait but I sent what little was left in my childrens lunch boxes to school today. Thankyou for the recipes! Xx

  34. I just made this and it was so good! Even my parents who scoff at all vegan food were impressed! Thanks so much for sharing!

  35. Hi Ceara! I’m vegan and love to bake healthy. this is my first time visiting your webpage. Made this banana bread and it’s DIVINE!! How can I get nutritional info on your recipes? Thanks!

    1. Yay! Welcome to my kitchen, Holly! Happy to have you here! Thank you for the wonderful feedback and SO happy you enjoyed the banana bread. I don’t post the nutritional info with my recipes but you can find it here by plugging in the ingredients –> caloriecount.about.com/cc/recipe_analysis.php πŸ™‚ Hope this helps!

  36. Excellent! Easy and quick recipe, the bread was smooth and tasteful, a very good way to innovate on the banana bread genre. Personnally, the best banana bread I ever managed to cook πŸ™‚

  37. Hey! Looks delicious – thinking about making it today. Can I use Whole Wheat Pastry flour instead of White Whole Wheat or Spelt?

  38. I made this today and used honey instead of maple syrup, one egg instead of the flax, and coconut sugar. I also had old fashioned oats so i blended them some first. I left out the cinnamon because i have a fussy kid that won’t eat anything that contains it. It turned out really good, my fussy child couldn’t even notice the coconut oil and sugar in it.

    1. Thank you so much for your wonderful feedback, Sylvia! I am so happy that you and your child enjoyed this Banana Bread! πŸ™‚

    1. I wouldn’t use almond flour in this recipe because it’s been “tested” with wheat flour. I have had some readers use 1 for 1 gf flour blends (like Bob’s Red Mill) and report back with success! If you are looking for a banana bread recipe with almond flour, I’d recommend this one on my site “Chocolate Chip Banana Bread Bars” which uses oats + almond flour –> http://www.cearaskitchen.com/healthy-chocolate-chip-banana-bread-bars/ Happy Baking!

  39. This bread turned out great! Always happy to find new recipes that taste just as good as the ones filled with regular sugars and flour. I used eggs, g/f flour and added chocolate chips. Thanks for the great recipe!

    1. So happy you enjoyed it, Heather! Thank you for the feedback πŸ™‚ The addition of chocolate chips sounds divine!!

  40. This looks amazing!! I’m just wondering if I could use Agave Nectar instead of the sugar? Or would it change the consistency of the batter? Thanks so much! I can’t wait to try this

    1. I think you could give it a shot, Shalynn. If the batter seems a bit too runny add an extra couple tbsp of oats. I have never tried it this way but would love to hear your results πŸ™‚

  41. loved this! I ate it in 3 days! I’m going to make it with half the maple syrup and half the sugar.

  42. I made this yesterday and it turned out FANTASTIC! It’s not just the taste of this, it’s also that smell filling my whole house when it was in the oven… Instant happiness! (I left out the cane sugar though. I don’t like it when it’s too sweet).

  43. WOW this is really great. I made it this morning, used an egg cause Im not vegan, and used brown sugar instead of cane. LOVE this cause its not SUPER sweet and you can taste the rich coconut oil. Yum. Thanks for the great recipe!

    1. Thank you so much for the wonderful feedback, Erin! I am SO happy that you enjoyed the recipe! πŸ™‚

  44. Love that this little cake uses 5 bananas! Perfect texture, great flavor. Will try it with walnuts as a previous comment suggested. I used old-fashioned oats in this, but just reduced the amount of flour a bit (1/4 cup or so) to compensate for the extra moisture needed.

  45. I made this last night and it’s amazing! I’m not very good at following instructions so I used whole oats (I know, I know) and added raisins for fun. Next time (and there will be a next time for sure) I might add extra spices in as well. I’m off to check out your other recipes now πŸ™‚

    1. I haven’t tried it before, Rosie – but I’m sure it would work! Would love to know your results if you end up making it! Happy Baking πŸ™‚

  46. I made this today with 4 1/2 bananas (I lost one to the trash πŸ™ ), regular salt, and just skipped the flax seed (no substitutes).

    I’m an awful person and tasted the batter before baking it! It was delicious.

    The only downside is that I put the oven at 360 and after 21 minutes, it was well done. I should have kept an eye on it and taken it out around 15-18 minutes.

    With that said, if it were not overdone, I think this would be delicious. It’s not bad as it is, but a bit dry. Overall, very solid recipe and I would recommend.

    1. I’m so happy you enjoyed the banana bread, Kelly! Thanks for letting me know how it turned out! If it’s a bit dry from cooking it a bit too long I’d recommend smothering it in almond or coconut butter πŸ™‚ I find that always does the trick! Happy Baking!

  47. I made this and I actually eat this as a dessert. Warm it up in the microwave and put a little butter on top….oh my goodness!

    1. Hi Rebekah! I’m not exactly sure what Pamela’s bread mix is – is it a GF flour blend? I had feedback from different readers that they’ve tried this recipe with Bob’s Red Mill GF flour blend and it worked well (though I’ve never tried it myself!). Would love to know your results if you end up trying it! Happy Baking πŸ™‚

  48. Hi Ceara, this looks amazing and I cannot wait to use up all of my overripe bananas. I have a question, is there anything else I could use instead of flax or (as someone else suggested) chia? I heard baking soda and water works, or baking powder and vinegar? but that makes me weary, and i also don’t know which would be best. Thanks for the post!

    1. Hi Page! I’m so happy that you like this recipe – it is the perfect way to use overripe bananas! Instead of the flax or chia you could try subbing in 1/4 cup of peanut or nut butter. I’m worried that subbing in 1/4 cup of applesauce or water might be a bit too runny and not work well in this banana bread. I would recommend doubling up the baking powder so using 3 tsps instead of 1 1/2 tsps if you aren’t using the chia or flax! I’d love to know the results with your substitutions! Happy Baking πŸ™‚

  49. This as fabulous. Possibly the best banana bread I’ve ever made or eaten! I followed recipe exactly, but only had 3 ripe bananas… But they were huge. Turned out perfectly!

  50. I slightly tweaked this recipe by adding 150 grams of chocolate chips. It was absolutely delicious! All my friends loved it.
    Unsurprisingly, it went really quickly. I’d like to make it again, but I only have 4 bananas in the house. Think it could work as it is, or should I make some substitution?

    1. Thanks so much for the feedback, Nim! I am so happy that you and your friends enjoyed it! Hehe, this banana oat bread never lasts long around here either! I think it would work with 4 bananas and topping off the 5th banana with applesauce (or another fruit puree). Just make sure that the end result = 1 3/4 cups. I’d love to know your results if it works out this way πŸ™‚ Happy Baking!!

    1. Thank you so much for letting me know, Monica!! I’m so happy that everyone enjoyed the banana cake! Happy Baking!

    1. Hi Christina! I think chia seeds would work fine instead of the flax! Let us know the results if you end up trying it! πŸ™‚ Happy Baking!

  51. This is so yummy! I have been eating it every morning for breakfast this week, and it is absolutely delicious and extra decadent with a little Earth Balance slathered on top. Thanks for a great recipe!

    1. Your comment brought the biggest smile to my face! I’m so happy you’ve been enjoying this banana bread for breakfast πŸ™‚ Thanks for letting us know!

  52. hi ceara,

    I made this for my 15 month old daughter today and she LOVED it! I’m just curious, do you have the nutrional info. On this recipe?

    1. I think they would work fine but I would stick them in the blender and blend them a couple times to make them a bit finer into a smaller flake oat (but not into a flour). Hope this answers your question πŸ˜€ Let us know if you try this banana bread out! Hope you love it!

  53. I am allergic to gluten so I can’t use all purpose flour, but could I use a gluten free all purpose flour blend in place of the regular flour? Maybe I could use oat flour?

    1. I wouldn’t go with an oat flour for this bread but I think an all purpose gluten free flour blend should work fine, Heidi! I’ve never tried it so I can’t 100% guarantee is though! Let me know if your try it πŸ™‚

  54. I baked this cake yesterday. It’s been lovely yesterday – it is completely yummy this day. Next time I bake it I will add walnuts, too. πŸ™‚
    Thanks for sharing the recipe.

    1. Thank you for letting me know! I am so happy that you baked the cake and loved it! I totally agree with you, it is good the first day and super yummy the next day once the flavors develop πŸ™‚ Walnuts sound like a wonderful addition! All the best to you!

  55. I’m going to need something like this for breakfast soon, because I’m going back to school, too! I”m in my last (hopefully) year of my PhD. Good luck with your thesis etc, I’m going to be putting mine together soon…hopefully! Looks delish, and holy cow, 5 bananas, that’s great!

    1. This banana oat cake definitively makes a wonderful and easy breakfast!! Good luck with the last year of your PhD – how exciting! I am strongly considering mine once this Master’s is finished πŸ™‚

  56. Made it with a few modifications due to lack of ingredients but it was finger licking good! Almost all gone in less than 24 hrs! thanks for the recipe girlie!

  57. Banana & oats, heck yes, even in smoothies, too! πŸ™‚ That looks like a stunning morning cake that I would love to wake up to and have a cup of banana & oat mylk (hehehe). Congratulations with your final year of your Master’s, you go, girl!!!!! πŸ™‚ πŸ™‚ πŸ™‚

  58. Wow, it sounds like you will be busy once school starts, but that is awesome that it will be your last year! I’m so with you on needing fast and easy breakfast idea. I always choose sleeping in a few extra minutes over a good breakfast, but I’m thinking that needs to change soon. Bananas and oats are two of my favorite breakfast foods too, so I totally want to make this breakfast bake! My stomach will be a lot happier with this than it is with what I usually grab as I’m running out the door πŸ™‚

    1. Life is about to get very busy once school starts for sure and very excited that it is my last year! This is such a simple cake to bake, grab and go with in the morning! I am sure it can easily be made GF using GF flour as well πŸ™‚

  59. I would love to wake up to this cake for breakfast! It looks fantastic! Breakfast is my favorite too and anytime there are oats it’s a winner in my book πŸ™‚ Love the wholesome ingredients in here too – sounds like a great way to start the morning!

    1. I love simple recipes that use easy ingredients! The worst is having to go out to the store for one thing! Thanks πŸ™‚

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