Not every morning in my life is filled with Chocolate Chip Buttermilk Pancakes and Chocolate Chocolate Chip Banana Bread… not when things like my ten year class reunion and bathing suit season loom just around the corner. For real friends, those are two scary things. At least I don’t have to go to my ten year reunion in my bathing suit. Can you imagine the horror!? Yea… so there’s always a silver lining.
I’d like to introduce you to Low Fat Oatmeal Banana Bread. If this bread were one of your dear friends from high school, it would be that friend who wore old lady shoes because they were the most practical, and played the trombone, and was the super smart editor of the school newspaper. This bread would be the friend that was super sensible, and sweet and just downright made you feel good about your day.
Go ahead, think of this Low Fat Oatmeal Banana Bread as your friend… and then it eat. No, there’s nothing weird about that.
This bread is packed full of happy, heart-healthy oats, cinnamon spice and crazy ripe bananas. It’s just the thing to throw together over the weekend, slice up, wrap individually, and freeze for breakfast for the entire week. I just grab a slice from the freezer as I’m running out the door, and by the time I have a chance to eat it, it’s perfectly defrosted. Of course the microwave and toaster oven work wonders too.
Low Fat Oatmeal Banana Bread
adapted from the Weight Watchers site
makes 1 loaf of 10 slices, 4 points per slice
– 1 1/4 cup all-purpose flour
– 1/2 cup packed brown sugar
– 1/2 tsp salt
– 1/2 tsp baking soda
– 1/4 tsp baking powder
– 1/2 tsp cinnamon
– 3 tsp canola or walnut oil
– 1 large egg, beaten
– 2 medium egg whites, beaten
– 3 large bananas, ripe
– 1 cup uncooked old fashioned oats
Preheat oven to 350°F. Grease and flour a loaf pan and set aside. In a large bowl, stir together dry ingredients including the oats and cinnamon.
In a smaller bowl, mash bananas with a potato masher or fork. Add oil and whole egg and mix thoroughly.
Add the wet ingredients to the dry and mix well. Batter will be fairly thick.
In a medium sized bowl, with an electric hand mixer, beat the egg whites until medium stiff peaks form. Fold the egg whites into the batter in three additions.
Pour batter into pan and bake until top of loaf is firm to touch, 45 to 50 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes. Slice loaf into 10 equally sized slices.
Lauren
This is my absolute favorite banana bread recipe! I hardly use a recipe more than once, but I continually follow this recipe. It is perfectly moist, has the right amount of sweetness, chewy texture, and best of all–it’s healthy! Thank you :)
joythebaker
I love this!
Shanna Koenigsdorf Ward
I am trying this healthy banana bread this afternoon – I can’t wait for the delicious results! I am adding a bit of coconut and chopped nuts, just for kicks. :-) Best, Shanna
amanda june
i know, i know, it’s been 4 years but…i just made this (as mini muffins) and had to tell you they are FANTASTIC! thank you!!!
Allison
So delicious! I have made this multiple times, both with regular white flour as well as whole wheat flour. Both turned out great. I also added chocolate chips one time to make it more of a sweet treat :) this is my new staple banana bread recipe!
Aujourd'hui, j'ai testé
Hello Joy,
Thank you again for a wonderful recipe. I just made this one with fresh cherries in heart-shaped muffin pans, skipping the beating part and using the whole eggs…
http://ajd-jai-teste.tumblr.com/post/55592965032/aujourdhui-jai-teste-des-muffins
They’re delicious. I’m definitely baking these again!
g
this recipe looks fantastic,
do you reckon it would work if i omitted the sugar from the recipe?
Paola Parsons
sure, it wouldn’t affect the baking process but you’d obviously loose some of the sweetness. It should be fine though.
Dani
Coconut flakes taste really good in there too. I am totally into Banana Coconut flavor since I tried it… if you find roasted sunflower oil… heavenly!
Norina
Just baked this via a rice cooker–cause I don’t have an oven — an I’m totally enjoying every healthy yummy bite! super thanks for sharing your recipe, will try the rest of it :)) More Power!
Chelsea Gravelyn
I opted for a less healthy variation and added walnuts and chocolate chips. It’s amazing! Really delicious!
Laurie
I made this bread yesterday and it’s wonderful! What a unique recipe, I’ve never used whipped egg whites in a recipe for banana bread before but it gave it a nice lightness. I made a few small changes: I used whole wheat white flour, 2 tsp cinnamon, 1/2 tsp nutmeg, and added 1/4 cup of mini chocolate chips. The bread is delicious and my 9-year-old agrees. Mine was done in about 40 minutes. I blogged it here and gave a link back to this page and your site, because it’s awesome.
Mine doesn’t seem dense or overmoist, the texture is just perfect. I’m sure it’s the whipped egg whites.
Marie
I made this with a splash of Cointreau and it is amazing! Although a bit dense. Will be gone by 24 hours.
Nathalie
Came out well but I actually would have liked this to be a bit sweeter. Anyone? Just me? Wait this is supposed to be healthier banana bread? What? ;)
…used applesauce instead of oil, baked about 40-45 min (not sure because I missed hearing the timer haha) and added a heaping 1/4 cup of walnuts, chopped. Probably would have added chocolate chips if we had had any in the house… that probably would have solved the sweet problem ;)
Instead my solution is spreading it with a little bit of this: http://ilovepeanutbutter.com/cinnamonrasinswirl.html
Keleigh
In the oven:) I used 3 whole eggs as suggested above because I also added two scoops of whey protein so I needed the extra moisture, quick oats instead of old fashioned to hopefully avoid the “chewy” ness as mentioned above. I’m very excited, it smells a-mazing! I crave carbs after working out or doing cardio so hopefully this will be a healthy carb perfect for throwing in the gym bag! Thanks a bunch!
Sybil
I LOVE this recipe! I make it at least once a month, and slice it up and freeze it so I can bring a slice to work for breakfast in the morning. I subbed applesauce for the oil, reduced the sugar a little and used 2 whole eggs (I hate wasting the yolks!). It still came out great. Love your site, thanks!
JoAnn
Sounds great…can’t wait to try. Is it okay to substitute the oatmeal with “instant” oatmeal? Thanks. JoAnn
Mere
I am super excited to try this recipe next week. I’ll be baking it for a mid-afternoon snack at an art workshop for families, and I bet the kids won’t even know it’s good for them! (I’m also planning on using 75% spelt flour to up the nutrition quotient.)
Question: I have recently become obsessed with dates and am wondering if making date paste in a food processor would work as a substitute for the brown sugar? I’m sure it would taste great, I just don’t know how it will impact the consistency of the bread. Any suggestions? Thanks!
MDN
I made this today and I was a little bit disappointed, i put it in the open at 350 convection for 30 mins and i decided to touch the top of the loaf just in case – it was pretty firm so i decided to take it out then, if i were to do this again i would leave it in for perhaps only 20 mins and add more cinnamon and perhaps more applesauce.
Amanda
in the oven! second time i’ve made this! The first time I soaked the oats in 1/2 cup of plain greek yogurt and used an egg substitute that someone suggested above. This time I soaked the oats in 1/2 cups of soy milk that I soured and used 2 whole eggs. I’m sure it’ll turn out great and it is perfect road trip food! (oh forgot to add: I tossed in some chocolate chunks at the end!!)
Joy in DC
Hi Joy! I tired this substituting honey for the brown sugar (I was out) and it tastes great. Didn’t take a second over 45min in my oven. I feel so healthy eating it! Thank you from another Joy!
Sharon
This bread is such good news! Made it last night for my family and they loved it. But it did turn out to be a tad dense… did I go wrong somewhere? Tasted great nonetheless.
Amber
I used 4 huge ripe bananas and a 1/3 cup of trivia baking blend and gluten free all purpose flour. Turned out great!!
Jenna
I didn’t have enough bananas because I wanted to double the recipe so I add apple sauce and it worked wonderful. It helped keep the bread soft and moist. My kids loved it too.
Silvana
Does anyone know the calories per serving. I don’t do the WW thing but I try to calorie count any idea anyone?
Lea
Thankyou for this recipe! I made it today and this banana oatmeal bread is now my most favorite bb recipe! I used three whole eggs because we raise our own chickens and have an abundance of eggs. Then since some of the comments said it wasn’t very sweet, I decided to add just a little extra brown sugar. Ohmygosh it’s delicious! Thankyou for sharing! We found a new family favorite!!! Lea
Sandra Dugan
WOW!! I made this bread twice now and added nuts to both the second time I also added cinnamon chips and A-M-A-Z–I-N-G!!!
I had a problem with the bread sticking both times to my glass pan so I have decided to go with aluminum next time… next problem I couldn’t stop eating even before it cooled I had a huge dent in one of the breads. yikes. I did use half whole wheat flour and half white and what an amazing eating experience
I love this blog Joy and I am thrilled to have found it!
thanks for making me a superior banana bread maker.
Sandy
Tina
Made and posted! This was recipe was so delicious! Now I can’t wait to make the peanut butter one :)
I didn’t have oatmeal, just museli. :) But it turned out great with the extra grains and raisins. The raisins made it a tad too sweet, so less sugar next time. But still….YUMMMY! Thanks for the recipe!
amylynn
Ok, wow. I have been baking your breads for a minute now, I love all of the options for ingredients (applesauce, yogurt, chocolate chips, flax seed). Everything I try works out so perfectly. I look like a baking genius! Haha! Thank you Joy. We all still worship you over here in SF. <3A&C
Mary
Well I see you all are like me…add this..add that. Well I didn’t have brown sugar so added white but a lesser amount. I know the brown is definitely the way to go though. Instead of using all white flour, I used half wheat flour. Added Coconut oil (instead of Canola) and some sour cream too. Made other additions like walnuts, raisins, nutmeg, allspice, and vanilla. Next time I may try grating some carrots. ……It smells great
Debbie
I am tyring this reciepe, right now. I used 1/4 c. maple syrup instead of the sugar. Added walnuts.. It smells heavenly.. hope it is as good as all of you have reported! I am feeling like I want a “treat I can share with my daughter in law who is pregnant and has gestational diabetes. used the maple syrup because of the low GI. hoping for the best!
Cammie
I added a bit of non fat/sugar free chocolate pudding to the mix. A hint of chocolate flavor without the full fat/guilt of chocolate chips. It’s a good alternative and helps the bread stay moist!
Maddison
I just made this and it is wonderful! Next time im going to add nuts though. Im not sure if i cooked it long enough its really moist but oh well its great. :)
Julie
I hope all your lower fat recipes taste this great! So excited I found this blog. I used 1 cup whole wheat flour and 1/4 all purpose flour, 2 whole eggs, a large dollop of 2 percent Greek yogurt, about 3 tblsp of applesauce and a splash of low fat milk because the batter needed some extra liquid. Tastes delicious!
Kelly
Like others I substituted apple sauce for the oil except I used sweetened apple sauce and reduced the sugar to 1/3 cup. I also added a 1/2 tsp of vanilla extract. Then, instead of loaves, I made 12 perfect sized muffins. On the new WW Points Plus program they turned out to be 3 points each (the current recipe is more points since WW revamped their classic points system). Bon apetite!
katie steege
my go-to banana bread recipe! love it!
i also made a few changes:
used coconut oil in place of walnut or canola
added only 1 cup of all-purpose flour and the rest buckwheat flour
added 1/2 cup of quinoa flakes along with the rolled oats
so, so, so delicious!! a favorite in our house!
Carol
Sorry no one is responding about carmelizing the bananas, slice em up, put in a pan with a little sugar
or brown sugar heat them up till you have a syrup. I’m guessing this is how it’s done. not to complicated. Hope this helps.
Laura
Great bread! I substituted 1/2 the flour with whole wheat flour and added raisins and walnuts (baking times hardly changed) It is an absolutely wonderful way to use over-ripe bananas to make a great breakfast quick bread, thanks for the recipe.
Bree
Great recipe! Perfect with a cup of coffee for breakfast this morning yum!
Lamya Sorisho, Farmington Hills, Michigan.
Hi, Loved the recipe. I used pastry wheat flour and low-fat yogurt. I doubled the recipe and made a loaf and muffins. Oh I also added vanilla extract. But I still do not know what carmelize the bananas means? can somebody explain please?
Missie M
This is fantastic banana bread! I used oat flour, wheat flour and added a small amount of apple sauce and skim milk to balance out the flours. Yummy!!!!
Sheryl Victor Levy
Love this recipe. My first go around with this recipe I had replaced the oil with the applesauce and it tasted great. Perfectly moist and I made muffins.
This is my second time making it. I substituted applesauce, same portions, for the oil. I made it into 3 little loaves so we’ll see how it comes out. Baking it @350degrees for 35 minutes and I’ve added chocolate chips.
I’m also on WW so this is great to have in the house.
Thanks for this recipe!
Sheryl Victor Levy
@MktgMavn
savvystrategy.com ;)
Kristy
made this with whole wheat + white flour and adding choco and butterscotch chips on top!! delicious! thanks for the recipe:)
Molly
A co-worker or mine brought the bread in one day for a meeting and I had absolutely NO idea it was low-fat until she gave me the blog and I found the recipe. I love that it has the oats in it (I’m a big oatmeal cookie fan) and that it wasn’t too sweet. Absolutely wonderful recipe. I can’t wait to try others on this site!
Ashley C
Love this recipe! With all the guilty pleasures this season, it is nice to have something warm, sweet and comforting that is actually good for us! I called it cake and the kids gobbled it up! Thank you.
Natalie
I tried this recipe last weekend and was a big fan. I did use a few variations:
– Substituted nonfat plain yogurt for oil
– Used instant oats (which is what I had on hand)
– Caramelized the third banana (which was less ripe than the others, so it worked out well)
– Added a bit of freshly made applesauce- just a tablespoon or two, as I was worred that my bananas were on the smaller side
– Added a dash of ground cloves and some freshly grated nutmeg
– Walnuts! No banana bread is complete without them, so I added about a half cup of them, chopped. They may add calories, but they’re a great source of healthy fats, including omegas.
It turned out fabulous! I don’t think I’d ever tell anyone that its a lowfat recipe and honestly, they’d never know the difference. I made my loaf on Saturday afternoon and, per the author’s suggestion, sliced it and froze the individual portions. It’s now Wednesday and I just realized that I had stuck a couple of slices in the fridge (in plastic wrap) for more immediate consumption and I still had one in there. Despite the drying conditions of the fridge, this piece was still beautifully moist and delicious 5 days later- very impressive for a no oil, no butter recipe. This will definitely be my go-to banana bread recipe in the future! Thanks so much!
Katie
I made this recipe last night and am delighted with the results. I used 2 large eggs instead of the 1 large and 2 egg whites because, like others before, I didn’t feel like taking the extra time to use the whites. The bread still came out delish. I also added a dash of nutmeg, used light brown sugar and sprinkled the top with a bit of extra brown sugar as Amy suggested. Would definitely recommend! Thanks for the recipe!
Jenny
Because I didn’t have any regular eggs, I used 1/2 c. of Eggbeaters (equals 2 eggs). I also used 2 bananas and 1 fresh peach, chopped up and mashed. I used a little less sugar (because I like it less sweet), not packed. I might use even less next time. These changes reduced the WW points to 3 for 10 slices. Turned out great, really moist and yummy.
Pamela
I read comments before making bread, used Crystal’s ideas; added oats to non-fat yogurt (used instead of oil)and let set for 5 minutes and caramelized bananas before using in recipe. Made two small loaves and some muffins, great taste and very moist.
Liz
“If this bread were one of your dear friends from high school, it would be that friend who wore old lady shoes because they were the most practical, and played the trombone, and was the super smart editor of the school newspaper.”
So, you basically just described me … Except I graduated in June, not years ago. I wore old lady-ish shoes all the time, they were vintage or my orthopedic black heels (that made me feel like a witch and a housewife all at once). I play the cello, which is even more awkward to carry around in its case (while wearing my old lady shoes) than a trombone. I was a staff reporter on the school newspaper and the unofficial copy-editor.
I always feel weird commenting entries on old blog posts.
Abby
This just made my day. I want to be best friends with you.
I also always feel weird commenting on old blog posts.
crystal
Best low fat recipe ever! I made this today- replaced oil with yogurt & buttermilk (same amount) and carameralised 1/2 of the bananas I used before I mixed it in. Came out fantastic, I think I will be making this whenever I have extra banana. Guilt free too =) I might soak half of the oat in buttermilk or something next time I make this though.
Tristen
How do you caramelize bananas? Thanks:)
Marie
same question. But I found my answer here. Check it out!
http://www.eatingwell.com/recipes/caramelized_bananas.html
Kristi
I made this last weekend and another loaf is in the oven right now. Very good recipe. Moist and flavorful but not too sweet. A great alternative to the full fat recipes!!
Kristi
Made this into muffins today!! Bake @350 for 18-20 minutes.
Ann
Kristi, wish I read your post earlier, my muffins got a wee bit burnt around the edges and bottom from being left in the oven too long. But yes, it makes a great muffin!
Jenny
I used 2 whole eggs instead of the egg whites and just stirred them in. The batter was definitely very thick but I didn’t want to bother with folding the egg whites into the batter. The bread smells quite good, I’ll have to see how it tastes after it cools.
Catherine
Hi Jenny – I’m curious to know if the two whole egg method worked. I’d also prefer not to bother with the egg whites. Thanks!
amy
very good, I put brown sugar and butterscotch chips on top to give it some extra flavor
Sonia
Doesn’t that defeat the point of this being Weight Watchers? Hahaha
sue
What if I want to make this vegetarian? What should I substitute to get the same consistency?
Kailey
Instead of the eggs, use 2tbsp apple cider vinegar, an extra 1/3 c of oil, and an extra 1/2 tsp of baking soda. It will bind everything together like the eggs. It will be very dense, so I would just eliminate the oats, or use half the amount. :)
Anne
Very Nice recipe. I will make it in lunch for my son to take school. I have written a Chocolate cake recipe recently. I must say that your recipe is more authentic and delicious than mine.Thanks.
Marissa
I will make this tomorrow..
els
hm..
yummy..
let’s try it at home..
:)
Alecia Team Mom
I cook for a teenage mountain bike team. The food needs to be nutritious and healthy for these young developing athletes. I have baked this bread for them several times and gotten crumbs back… THEY love it and it fits into their diet! THANK YOU!
Vanessa
This is the second thing I’ve baked from your blog and it is deliciously healthy and guilt free ; )
Next up: Advocado Pound Cake
Much love to your blog.
Abby W
Do you have the actual nutrition facts for this?
lauren saggio
Wow, Joy! That looks amazing. I always love homemade bread to store bought bread, and this is actually healthy, with oats, fruit and good fats. Bravo :)
fattydumpling
I made this the other day…and it was superbly delicious. Didn’t change a thing. I even ran to the grocery store ’cause I needed one more egg and only had 2 hours before I had to run to school ;D
EMM
Do you think this could be made into successful muffins?
Katherine @ NightOwlChef
I baked up a loaf of this tonight, and was SO delightfully surprised by its lightness and moistness! It’s such a great banana bread, I wouldn’t have known it was a WW version. I did add 1/2+ tsp vanilla and used steel cut oats instead of old-fashioned (it’s what I had… and they were still round and crunchy in the loaf – oh well). The egg white trick is a KEEPER.
Thanks, Joy!!
sanjeeta kk
Oatmeal & banana ! healthy and tasty combo. Beautiful clicks and yummy recipes.
Kristy Sayer
I blogged about this recipe here!
http://ksayerphotography.blogspot.com/2010/01/042.html
:D
Laura
is out of the oven…. waiting for it to cool a bit before cutting….. can’t really wait! hehehe.
thanks for sharing, always!
Lau ;)
Chinkya
Made two loaves today: Substituted whole wheat pastry flour for half of the white flour, added a cup of chopped toasted walnuts and used splenda instead of white sugar but added a tablespoon of molasses. Bread came up still flavorful but quite dry. Next time I will try taking it out after 30 minutes to improve the moistness. Thanks for sharing!
Susan Updike
Thanks…I have lost 19 lbs on Weight Watchers since September ’09. I hadn’t seen this…thanks for posting!
Susan
Ruby
Joy, I just made this on Monday night…I have to say, it’s Thee tastiest low-fat ANYTHING I’ve ever made. Thanks for your wonderfulness! Have a fab day!
Melissa
I was surfing the net for a healthy oatmeal banana bread and found this one. I love the recipe! I changed a couple of things to make it a little healthier: substituted applesauce for the oil, and honey for the sugar. I also used 1 tsp cinnamon (I love cinnamon) instead of 1/2 tsp, and added about a 1/2 cup of chopped pecans. I devoured a piece as soon as I took it out of the oven. YUM!!
Hope
I loved this recipe! my family devoured it in a day! I’m going to make it again tonight!!
Hannah
Oh and I was wondering if I could post this recipe on my blog, which is posted. Let me know, thanks!
Hannah
I made this earlier today and it is the first low fat banana bread that I have enjoyed! I heated it up and put some honey and banana slices on top for a little more banana-ness.
Tracey
I love this recipe. The thick texture is great. I have made it on multiple occasions (including tonight!) and it always tastes great.
Kathleen
Wonderful recipe and healthy! Thank you! I used 4 medium bananas and used a mixture of white and whole wheat flour.
Jen
YUM…………I added some chocolate chips. It is my fave low-fat banana bread recipe by far!
Lindsay
Hi! I just baked this. Love it! Will post it on my blog : ) Thanks for sharing the recipe!!!
theaxx
mine are in the oven!! One is plain and the other has blueberries baking inside…
thea.
xx
Allie Z
Yum! I made this recipe last night for a breakfast meeting today. I served it with chopped cantelope. What a delight!
Unfortunately, I think I ate 4 slices (two on the way in, two in the meeting!). What was I thinking? Thank goodness it’s “healthy” lol
Allie
Kourtney
I randomly found this recipe one day, and it’s now my go-to banana bread recipe! Thank you! And the site is lovely :-)
kim
I just made this! I made a few changes, though. I didn’t have old-fashioned oats, so I used quick oats.. I used (natural) apple sauce in plain of oil.. I added about 1/2 tsp of vanilla extract.. and I used 3/4 cup all purpose flour + 1/2 cup white whole wheat flour. I also added mini semi-sweet chocolate chips, which I mixed with the dry ingredients first so they wouldn’t sink. I would have added some walnuts, but I didn’t have any on hand. I just realized that I did not use the additional whole egg (and only used the whites) on accident, but it didn’t make a difference in the end so I think it can be omitted completely.
While it IS a more dense/less cakey banana bread, it was actually really good and filling! It’s not overly sweet, which is a nice change. It sliced really well and hopefully it will freeze well, also.
Melanie
I had some way ripe bananas kicking around and searched for a banana recipe on your site. I’d been looking for some lowfat baking recipes for a while, so this was perfect. The banana bread came out so moist and just sweet enough. I used veg oil because that’s all I had, but I bet the walnut oil would have been great.
Thanks!
Piratefrog
I googled a LF Banana Bread recipe and found my way here. I have made BB with oatmeal before. I decided to make this recipe, however I changed it just a tad. I made a few substitutions: used whole wheat flour and no sugar added blueberry applesauce instead of the oil. To try something new and to mix things up, I also added 1/4 cup dried cranberries and 1 tsp of almond extract. Very good!
Tam
I just made this. It is delicous and easy! I added flax seed, used Smart Balance (canola & olive oil blend) instead. My oven is hot, so I only baked it for about 33-35 minutes. Highly recommend.
Tauni
I just made this tonight. It’s really good! I love the oats and that the banana flavor is not to powerful. I actually took mine out after 38 minutes and wish I would have taken it out about 3 minutes before that. It is just a touch dry. My oven must be hotter. Thanks for the recipe. Great blog and pictures!
Kay – I love your substitutes for this recipe to make it even healthier. I would love to know exactly how you do it. Sounds great!
Ruth-Elizabeth
this is getting me through my exams. it’s really, really good for sustaining my brain power. thankyou!
Kay
This my favorite banana bread recipe…thank u Joy!
I substituted whole wheat flour, Coach’s Oats, flax seed instead of oil.
Next, I want to substitute honey for brown sugar, applesauce instead of oil, and flax seed powder instead of eggs and add more bananas. It wasn’t as banana-y as I would have liked it to be. I would really like to find a way to make it sugar-free, so my dad can enjoy some (verge of becoming diabetic).
Nanciful
Great recipe! I am so making this for breakfast tomorrow! My husband is always complaining about the monotony of wheat toast and PB. This should be a nice and healthy change for him!
I don’t have an electric hand mixer, can I just beat it manually? Thanks so much!
Kathleen
Had some extra bananas, googled “lowfat banana bread,” found your recipe and made it. Fabulous. Exactly what I was looking for. Thanks very much.
Melissa
DELICIOUS! I didnt fold the egg whites and it worked out perfectly for me:) Mmm mmmm
roni
tried this recipe last week. i think i seriously messed up the egg whites because it was DENSE! could only eat after warming up in micro…will have to give it another go.
Patty
Oats in anything, and I’m there! My bananas were finally ready to make this bread today. I used whole wheat baking flour to further increase the fiber, but other than that, followed the recipe. A slice topped with a hearty smear of peanut butter made for a delicious lunch. Thanks, Joy.
April
I made this bread last week, and when my brother-in-law came for a great lunch, he found my bread first, and devoured all but a 1″ square, claiming I could eat it for coffee break. He liked lunch okay, but this bread was a smash! Will make it next week after my bananas ripen up, trying it with sour cream to replace oil, half Splenda and half sugar, and adding raisins. We’ll see how it goes! I know, I know, taking out oil will likely leave me a dry loaf, but knowing how fast bread goes in my house, it won’t be an issue!
Chris J (Leamington Spa UK)
I’ve just made this! It’s so tasty, a perfect healthy breakfast bread! Has the bonus of being so easy even a man can do it! :-)
I added a few raisins to mine, and a few chopped hazelnuts too, also had to use hazelnut oil because i couldn’t find any walnut.
Penny
Thank-you for passing this along! After a weekend of crispy creme donuts and lofthouse cookies, I need to get my tastebuds and tummy back in line!
Lovely
Made this the other day and it turned our apartment into banana heaven. Made some lemon curd with the 2 leftover egg yolks – delicious combination. Thanks
Stacey
Just made this and the kids and I loved it! Thanks!
stephchows
I love that you made this low fat! Banana bread can be so moist on it’s own without a stick of butter :)
Nickki
I made this banana bread and It’s so good! All my good intentions have gone right out the window though, because I intend to slather my toasted slice with cream cheese…..;)
Sarah McGalliard
oven* not over
:)
Sarah McGalliard
so i made this early this morning and could barely contain myself as the aromas filled my apartment!!! and i must say the taste of the FRESH out of the over……..YUM. there are no other ways to describe it!
Mixing Bowl Mama
This looks delicious. I love oatmeal and bananas together..yummy!
lauren
your entries crack me up! i will be making this :)
joythebaker
I’m so glad you guys like the recipe. I try to throw in a less diet smashing recipe from time to time.
You’re totally right Nicole, the only thing this banana bread is healthier than is… regular banana bread. That’s exactly what I was going for.
I don’t use this banana bread recipe as a weight loss tool, as much as I wish I could. I’m afraid I rely on good old fashioned work outs and a balanced diet. That’s the only way it works for me. The banana bread..? It’s just a nice way to treat myself as part of a balanced diet. That’s all. I’ll try to throw together some of those cottage cheese muffins though.. I seriously loooove cottage cheese.
The Furie Queene
I just finished baking this. I really like that the oats do not get lost in the taste of the banana. It’s a nice combination of the two. Thanks for the recipe!
unconfidentialcook
Love the idea of freezing by the slice….
howtoeatacupcake
Low-fat…. oatmeal….. banana….?? How could this get any better? I’m in heaven!
jessica
I love banana bread so much…I was just thinking about it this morning, but then again, it is almost that lovely bathing suit season you spoke of… I’m excited about trying out this recipe!
marianne
Yum! I’ve been doing Weight Watchers for 6 weeks and have lost a nice chunk of weight. I will definitely be making this recipe … and sharing it with my WW friends!
Jennifer
incredible looking!!! bring on the bikinis!!!! :) :)
Culinary Wannabe
I love banana bread! But find that when I start the day off with something sweet, I crave sweets for the rest of it (not that this is out of the ordinary or anything). Maybe the addition of the oats would help to cut back on that. I’ll be sure to try this!
Nicole
I usually come to your blog to escape my personal trainer ways, but given all the diet talk and how so many of you want to rock your upcoming reunions, I had to chime in: the only thing this bread is healthier than is regular banana bread! Which is not by much… Joy, I’d love to see your take on a cottage cheese muffin or personal sized crustless quiche instead! (They’re also great to grab on your way out the door in the morning).
“Low fat” is hardly ever the key to a slim physique… low fat usually means high sugar/carbohydrates (check your yogurt containers for sugar content), which turns into fat! Try to get more protein than carbohydrates into your diet and you will start to see major changes in your physique…. as a baker, I know you can find many delicious ways to do it that doesn’t involve eating canned tuna or chicken breasts all day :p
Kate
Definitely have to make these after those brownie bottom ice cream cupcakes!
Nirvana
Yay to low fat recipes!
Jody Leon
I have all of these ingredients in my kitchen… right now! Why am I still sitting at the computer?
Away to the kitchen! Wooooosh!!!!!
Elyse
Mmm, Joy, I want more friends like this banana bread. It looks so yummy. Hmm, maybe it is weird to talk about your friends as yummy. Oh well, I can get over it. This bread looks fabulous! And I love anything that’s bathing suit friendly but doesn’t taste like it!
cindy
this sounds perfect for the dreaded bathing suit season…grrr. good thinkin joy.
snooky doodle
Oh looks delicious and low fat ! yeah !! yummy .
Tina
I’m gald for a healthy banana bread recipe. i’ve been on a diet and its soo hard! Doesn’t it seem like you are hungrier when you are on a diet than not? Anyways, thank you for this yummy recipe :) I just made a healthy blueberry coffee cake. I couldn’t even wait for it to cool, lol!
Hayley
Looks yummy! And I’m definitely excited about the low-fat part because I put on a couple pounds in pastry school and would love to get rid of them before I hit the beach….
I’ll definitely have to give this a try!
Sana
Oooo, this looks yummy! Can’t wait to try it :)
Laura
Yum! I can’t wait to try this.
Alisa - Frugal Foodie
That is my kind of bread. It looks and sounds amazing.
Stacy
We’ve recently started making banana bread with some frequency, because we’ve been so busy we can’t seem to remember to get through a bunch of bananas before they’ve gone off. And subsequently I’ve become addicted to banana bread toast with peanut butter. Very thankful to have a low fat alternative recipe to the old reliable. I won’t feel so guilty about the peanut butter. Thanks!
chanel
yes! something healthy to bake. I love baking but feel guilty about eating all the tasty cookies, etc. that I am forced to eat (ok..not really forced.. willingly eat)! Thanks for sharing this recipe! Can’t wait until my bananas are really ripe
Chocolate and Toast
Yummy. Would it be so wrong if I slathered butter all over this lovely, healthy bread? I mean, it’s mostly the thought that counts, yes . . . ? No?
Sean
I’ll be making these in a few days when my bananas turn black! A great deviation from the usual banana bread!
Denise
I really enjoy reading your blog. I have something for you on my blog. Please stop by to see it.
http://ourfullnestfood.blogspot.com
Deelish Dish
The immature folks who read this site will have something to say about that bowl of bananas, but not me, no sir. That bread looks divoon ;)
Mallory
This looks like a really delicious and fairly nutritious quick bread! Do you happen to know about how many cups of mash 3 large bananas would make? I have been reading about the flexibility of banana bread in the fact that you can really use any mashed fruit in the place of bananas. I really want to try papaya in this recipe, but have no idea how much to add!
Thanks for the great recipes, I just discovered your blog and absolutely adore it!
Memoria
Should I feel ashamed that I thought “phallic symbols!” in the second photo of the bananas? Nah…haha
My First Kitchen
I just threw up a little in my mouth at the thought of going to my ten year reunion in a bathing suit. The horror. And my reunion is coming up, too. Maybe I need to stop making your apple crisp and move on to this bread. Maybe…
The Duo Dishes
Mmmm, we can just smell it.
Dallas from Bitchin' Lifestyle
I laughed so hard at your description because you painted such a perfect picture of my best friend (except she plays the trumpet instead of the trombone–in a marching band, nonetheless). I am going to send her this great recipe and hope she gets the reference! I know we will both find it delicious either way.
Food Hunter
Looks yummy and I love that’s it’s low fat. I can’t wait to try it.
Stacey
This looks so good! I will defintiely be trying it! Thanks!
heidi
thanks for posting something on the healthy side! i bet i can make this for my mom for mother’s day and she’d be in banana oatmeal heaven!! :)
AllisonMN
Love this one! I think I’ll make a loaf this weekend. Thanks!
Deanna
This looks so amazingly yummy, a great breakfast snack. Thanks, cant wait to try this.
Liz in Atlanta, GA
I have made Cooking Light’s banana bread several times with great results, but I like the idea of adding the oats for a little something different. This looks delicious!
Liz
I’ve made Cooking Light’s banana bread a few times with great results, but I like the idea of adding the oats for something different. It looks delicious!
Betsy
This is perfect! I have 3 bananas on my counter that are past their peak, and I needed a recipe for them. This looks great, thank you! :)
Angela
I have several desperate bananas sitting on my counter, waiting to be “repurposed” into something delicious that is NOT my same old banana bread recipe. Here it is!
soul-fusion
you read my mind with this one. I have several ripe bananas hanging out in my freezer and I’ve been toying with the idea of tossing some oats into my banana bread to see what happens . . . now I can just steal your recipe instead! Thanks!
Cristine
Looks fantastic! Can’t wait to try it!
Maggy_Keet
I lurv banana bread – just made vegan banana bread last night (with little pieces of dark chocolate)…it’s good energy food and I need it!
Michelle
I <3 banana nut bread and the fact that it has oatmeal in it too…*sigh*. Just wonderful, Joy!
Jenny
Joy, this looks DELICIOUS! and perfectly timed as we are working on losing a few pounds without giving up the loving shown through homemade bakedgoods!
I started two one pot gardens last night following your lead! When do we get an update of yours?
Thanks so much!
Phoo-D
Thank you for this Joy! I needed a healthy breakfast bread recipe. We made carrot muffins over the weekend but somehow my “healthy” intentions turned into the love child between a cupcake and a muffin. I love your use of walnut oil- brilliant. I have never thought to use mine in baked goods. What a great idea.
Jess
Joy, I am laughing, because I am 40 days away from my 10 year high school reunion and am frantically exercising and trying to eat healthier in preparation for it!
This recipe looks wonderful – thanks for sharing!
Scate
I have never had oatmeal in banana bread – sounds perfect to make it more breakfast friendly. I wonder if I could sneak cardamom into this recipe…
Dani
i am ALWAYS on the hunt for new banana recipes and i can make this one fit into my new diet no problem!!!
thanks for sharing :)
2frugalfoodies
YUM. I can’t wait to try this! Thanks, Joy!