Get ready for the easiest 5 ingredient banana bread made right in the blender! The process couldn’t be more simple, and in the end, you’re left with delicious, real food banana bread using simple ingredients and less sugar than your traditional banana bread! Grab your ripe bananas, eggs, oats, a little maple syrup, and baking soda, and let’s get making some healthy banana bread! Scroll down for the how-to video too.
5 ingredient banana bread
Bananas are a STAPLE in our house. With 4 little kids, and parents that also like bananas, we go through a lot of them.
Like 30-40 each grocery trip. I always try to keep them stocked and am actually super glad when I get ripe bananas for this kind of recipe.
Ripe bananas plus basic ingredients I always have on hand means making this 5 ingredient banana bread couldn’t be easier! It’s a great way to use ripe bananas.
We simply blend all the healthy ingredients together in a blender, pour it into a loaf pan, add an extra banana on top for the prettiest (totally not necessary though), and bake it up. The recipe can easily be turned into a double batch.
Perfectly soft great texture, sweet, delicious, and moist banana bread with the best banana flavor!
I hope this becomes your healthy banana bread recipe few ingredients!
Here’s what you need to gather for healthy banana bread 5 ingredients
- ripe bananas
- eggs
- rolled oats
- maple syrup
- baking soda
How to make 5 ingredient banana bread
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- Pre-heat oven to 350 degrees F. Line a loaf pan with parchment paper.
- To a blender, add the bananas, eggs, oats, maple syrup, and baking soda. Blend until the bananas are no longer in pieces and the oats are smooth (about 20-30 seconds). Pour into a prepared loaf pan.
- Optionally, slice an extra banana in half length-wise and place it on top of the banana bread batter.
- Bake for 45-55 minutes, until the banana bread, is no longer wet in the center (use a toothpick to check for doneness).
- Allow cooling on a wire rack for at least 20 minutes before slicing into it. Enjoy!
Watch how easy it is to make this five ingredient banana bread recipe!
Watch the full video how-to below, or over on my YouTube Channel! It’s a great recipe to make with kids!
How to make this recipe without a blender
If you don’t have a blender or food processor, or simply don’t want to dirty a machine, no problem! Here’s how to make the original recipe in a bowl instead.
In a large bowl mash bananas really well. With the mashed bananas, add the eggs and maple syrup and stir well.
You have the option to use rolled oats, however, if you want a smoother texture use oat flour (1.5 cups instead of 2 cups). Add the oats or oats flour plus the baking soda in with the wet ingredients and mix well.
Pour batter into a loaf tin and bake. Let the loaf cool before enjoying it!
Fun add-ins and options
Instead of baking in a 5-inch loaf pan, turn this recipe into banana bread muffins! Adjust the baking time down to closer to 20-25 minutes if you are using regular muffin tins. You can also turn this into a great snack of mini muffins!
Turn this into chocolate banana bread by adding ⅓ cup of cocoa powder into the batter. Chocolate chips make a tasty addition too!
Sprinkle pumpkin seeds or chopped nuts on the top of the entire loaf for some crunch.
You can add dried fruit like raisins or dried cranberries for some extra sweetness your taste buds will love!
Add in 1 teaspoon of vanilla extract for some added flavor.
Add in 1 teaspoon cinnamon for a little bit of cinnamon flavor.
A pinch of salt helps to bring the sweetness out even more.
Drizzle peanut butter or almond butter on the top of the batter before baking and swirl it around.
Best way to store banana bread
Banana bread, or any quick breads, lasts for 3-4 days on the counter at room temperature in an airtight container.
It will keep up to 7 days in the fridge, and I think it retains more moisture when kept in the fridge.
Can you freeze this banana bread?
Absolutely!
The first thing to do is let it cool fully, wrap it in plastic wrap, then place it in a freezer bag.
Label and date it, then freeze it for up to 6 months!
To defrost simply place the loaf on the counter until defrosted and enjoy this quick breakfast any day!
Substitutions
Below you’ll find a list of substitutions that will work well in this easy banana bread recipe using minimal ingredients.
If you try something different out, please leave a comment below letting us all know how it turned out!
Bananas – Bananas are definitely a must in banana bread! Use overripe bananas to get the natural sweetness from the fruit. Ripe plantains could work for a similar flavor profile. Just like using brown bananas, you’ll want to use brown plantains if you sub them in.
Eggs – Flaxeggs is my go-to alternative to eggs when making this an easy vegan banana bread recipe. While I have not tested an eggless option, I would suggest using 2 flax eggs to replace the eggs if you need a substitute.
Rolled oats – Quick oats and old-fashioned oatmeal work perfectly as an alternative. You could substitute in almond flour for a different texture, or use oat flour.
Maple syrup – Another liquid sweetener like honey or agave syrup will work. You could substitute in brown sugar or coconut sugar in place of the liquid sweetener.
More healthy banana recipes you’ll love
- Mini paleo banana nut muffins
- Chocolate orange banana bread
- No sugar banana smash cake
- Banana zucchini bread recipe with walnut flour
5 Ingredient Banana Bread
Ingredients
- 3 ripe banana
- 2 eggs
- 2 cups rolled oats
- ⅓ cup maple syrup
- 1 tsp baking soda
Instructions
- Pre-heat oven to 350 degrees F. Line a loaf pan with parchment paper.
- To a blender, add the bananas, eggs, oats, maple syrup, and baking soda. Blend until the bananas are no longer in pieces and the oats are smooth (about 20-30 seconds). Pour into a prepared loaf pan.
- Optionally, slice an extra banana in half length-wise and place it on top of the banana bread batter.
- Bake for 45-55 minutes, until the banana bread, is no longer wet in the center (use a toothpick to check for doneness).
- Allow cooling for at least 20 minutes before slicing into it. Enjoy!
Nutrition
f you try this 5 ingredient banana bread recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
Originally published March 2021. Updated October 2023.
6 comments
Hi. I tried making this and the oat carrot muffins. Both have the toothpick coming out dry but the inside is mushy. Is that normal for oat flour? Thank you.
Hey Devon, oat flour muffins do keep more moisture in them. After fully cooling they shouldn’t be mushy. Ovens can vary a bit, so if you find they’re still mushy after the allotted time, add 5ish more minutes and see if that helps!
Would this be good for a baby’s 1st birthday smash cake? Do you have icing recommendations?
Hi Dana! Yes, I think it would be awesome as a 1st bday cake. Try this icing that I use on my banana smash cake: https://www.fitmamarealfood.com/babys-first-smash-cake-healthy-no-sugar-banana-cake/
I’ve made this banana bread more times than I can count. So tasty and easy. Perfection. ThNn you!!
Aww that makes me so happy to hear, Janelle! Thank you for sharing 🙂