Healthy Banana Bread with a Festive Fall twist! This Healthy Pumpkin Oatmeal Banana Bread is dairy free, gluten free, refined sugar free, oil free, and yet full of good for you fiber. It’s our family’s favorite pumpkin flavored treat!
This is a sponsored post on behalf of Bob’s Red Mill. As always, all opinions are 100% mine. Thank you for supporting the brands that help make Confessions of a Fit Foodie possible.
Guys. It’s absolutely freezing here in PA.
Like break out your winter coat for the bus stop cold.
I think it might be my fault. I complained for the whole first part of the month about how I was sick of being so damn hot. And now? My heat is on. I literally JUST had my air conditioning on last week.
Anyway, this weather does put me in the mood to cook all the things and even bake…and you know I’m not typically a baker. But since it’s Fall and the combination of chocolate and pumpkin can’t be beat, I have been whipping up tasty treats on the reg.
Like this Healthy Pumpkin Oatmeal Banana Bread…a festive autumn inspired twist on my super popular original Banana Bread.
Except this time I grabbed my favorite Bob’s Red Mill Gluten Free Rolled Oats and used my food processor
to create an oat flour instead of using gluten free all purpose flour. You know what that means, right? I ALWAYS have the ingredients on hand to make this…and so I’ve made it 5 times in the last two week. True Story.
Love using oat flour? Check out these Gluten Free Make Ahead Freezer Waffles with the same oats!
Like a traditional banana bread, you still get a nice sweetness and a mild banana taste, but with a great kick of fall flavor thanks to the pumpkin spice and cinnamon. And because there’s a good amount of pumpkin puree in it, this bread has an amazing texture without using any oil or butter.
That’s some baking magic right there.
Not to mention, so much healthy goodness.
If you add the chocolate chips, you will have to treat swap this…but, guys, it’s SO worth it. The bread is delicious on it’s own, though, so if you want to make one loaf with chips and one loaf without, you will be winning at life and you can eat it every day!
Oh – and I love it with a drizzle of warm peanut butter.
Come to momma!
Pumpkin Bread FAQ’s
How does one make Oat Flour?
To make the Oat Flour, you just simply grab your bag of Bob’s Red Mill Oats and pulse in a food processor until you get a fine flour. If you still have some larger oat flakes, either sift them out or or pulse some more. I seem to get a 1:1 ratio of oats to oat flour with the Bob’s brand, but you’ll want to measure for yourself, as you will need 2 cups of oat flour for this recipe. If you don’t have a food processor (by the way, this is the food processor I have and love), you can try your blender.
Can I substitute a different flour for the Oat Flour?
I haven’t tried, but based upon my original banana bread recipe, I believe you could sub both gluten-free all purpose flour or whole wheat flour (if you aren’t gluten-free) for this recipe.
How do I store this Pumpkin Oatmeal Banana Bread?
You can leave this Pumpkin Oatmeal Banana Bread on the counter if it’s wrapped tightly for 1-2 days. Beyond that, store in your refrigerator for up to 5 days.
Can you this Pumpkin Oatmeal Banana Bread be frozen?
Yes! You can freeze this bread for up 3 months – wrap and seal in an airtight container or ziplock bag.
Is this Pumpkin Oatmeal Banana Bread gluten free?
Yes, because I am using Gluten Free Rolled Oats? Are all oats always gluten free? The answer is no! Check out this super informative post Are Oats Gluten-Free? before heading to the store!
This bread is also dairy free – as long as you use dairy free chocolate chips. I love Enjoy Life Brand.
Can this Pumpkin Oatmeal Banana Bread be made into muffins?
Yes! So glad you asked – I made these as muffins and even as mini muffins for my son’s preschool snack! The mini muffins were ready in ten mins and the regular size muffins were ready in 15-18 mins. I have some in my freezer right now!
I hope you love this Pumpkin Oatmeal Banana Bread as much as we do!
Thank you Bob’s Red Mill for sponsoring this post. It means so much to me to work with brands that I love and use in my kitchen daily!
More healthy pumpkin recipes:
Healthy Pumpkin Cream Cheese Muffins
21 Day Fix Pumpkin Custard Bars | The Foodie and The Fix
21 Day Fix Pumpkin French Toast | Carrie Elle
Healthy Pumpkin Oatmeal Banana Bread
Ingredients
- 2 cups Bob's Red Mill Gluten-free Old Fashioned Oats
- 1/3 cup honey or maple syrup
- 2 eggs
- 2/3 cup mashed ripe bananas about 2 small or 1 1/2 large ripe bananas
- 2/3 cup pumpkin puree not pumpkin pie filling
- ¼ cup unsweetened vanilla almond milk or sub whatever milk you have on hand
- 1 teaspoon vanilla extract
- 1 teaspoon gluten-free baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup dairy free chocolate chips optional
Instructions
- Preheat oven to 325 degrees Fahrenheit and line a 9×5-inch loaf pan with parchment paper or grease well with coconut oil or coconut oil spray.
- Place oats in your food processor or blender and pulse until you have a fine flour. Measure and be sure you have two cups of flour.
- In a large bowl, whisk the honey, vanilla, and pumpkin together together. Add the eggs and beat well, then whisk in the mashed bananas and almond milk.
- In a smaller bowl, mix flour, baking soda, salt, pumpkin spice and cinnamon. Then fold the wet ingredients into the dry ingredients, mixing just until the batter is combined.
- Gently fold in the chocolate chips if you are using them.
- Pour the batter into your prepared loaf pan and bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
Rachel says
I will be making this again! Even kid approved.
Nancylynn says
Woohoo! Thank you!
Kris says
Delicious! Will be making often. Thanks 😊
Nancylynn says
Yay! Thank you, Kris!
When you get a chance, could you add a star rating to your comment, please? It helps other readers know that this recipe is a winner. Thank you!
D Wilson says
Could you use date paste instead of honey for sweetener?
Nancylynn says
I haven’t tested it this way, but you can give it a try. On a quick google search it says that the ratio is ⅔ cup of date paste for every ½ cup of syrup or honey. And you may need to add some water to get the right consistency to match the honey. Let us know if you try it!
Dawn says
So delicious! Simple to make and the flavours are perfect.
Grace shoot says
So good – I thought I would have some to last a couple of days but my kids devoured it!!
Chelsea Butler says
How many slices is this accounted for? Just want to know for calories
Nancylynn says
8 slices
Steffi says
Could I use apple sauce in place of the pumpkin purée?
Nancylynn says
That should work! or you can try this banana bread recipe that doesn’t call for pumpkin – https://confessionsofafitfoodie.com/21-day-fix-banana-bread-2/
Anona says
Can egg whites be substituted for the eggs? Trying to decrease the amount of fat in this recipe.
Nancylynn says
Sure! Just be sure to use 4 egg whites
Brittany Fuentes says
These were so good. I was looking for a healthier banana bread recipe, specifically one with oats to help with my breast milk supply and these were great! Thank you!
Nancylynn says
Thank you Brittany, so glad you loved it! And that it could help your supply – what a wonderful compliment!
Reanna says
If you were to make this as individual servings in a cupcake pan instead of a loaf pan how long would you bake for?
Nancylynn says
As muffins these take 15-18 minutes to bake
C. N. says
Waiting for it to cook in the oven now! One note – the recipe does not clearly state when to mix the flour and spices with the wet ingredients.
Nancylynn says
Thank you so much for this comment- you are right! It is now updated with more clear directions.
Cate says
Trying to make this toddler friendly and reduce the amount of sugar – what could I substitute for the honey/maple syrup? Would coconut oil work? Thanks!
Nancylynn says
You could try unsweetened applesauce as a substitute. I haven’t tested it though, so let us know how it turns out if you try it!
E. Colletti says
We made this today-perfect for a cold, rainy fall Sunday. I added half a cup of smashed walnuts and a dash more of chocolate chips (😈). It was amazing, thank you so much for this recipe, I’ll definitely check out others!
Nancylynn says
Oooh perfect! Great additions, thank you!
Chelsea says
This came out delicious! I love that there’s no oil, and it’s still so moist. I think I’d do a little extra cinnamon and pumpkin pie spice next time because I love the fall flavors. Thanks for the great recipe!
Kathy Emnett says
I just made this today but I left the chocolate chips out. It was AMAZING!!! I can’t wait until the rest of my bananas ripen so I can make a few more loaves to freeze. Thanks for the yummy recipe ❤️
Nancylynn says
Waiting for those bananas can be so tough! 🙂 Thank you for making the recipe!
Jen Sherwood says
This bread is incredible – so happy to have come across this while looking for a GF/dairy free banana bread recipe, and with honey as the only sweetener! The combo of banana and pumpkin is perfect. I used pecans on top in place of the chocolate chips, still so good! This will be my go-to recipe from now on, thank you!
Nancylynn says
Oooh thank you so so much! Love your substitution!
nickia says
So if this is not treated as a treat without the chocolate chips …. can you basically have a slice a day lol? or is it best to still follow the treat 3 times a day?
Nancylynn says
You can have it every day! Enjoy!
Renee Morrison says
Made this tonight and it’s delicious! Also, made your ramen stir fry tonight and that Kung Pao sauce is addicting. You should bottle and market that!
Sherry says
Can I use almond flour for this? Or do you think it would crumble. Already have it in my pantry!
Ieasha SMITH says
can i use non gluten free oats?
Nancylynn says
Absolutely!
Melissa says
10 STARS! This is a fabulous recipe! Beyond delicious! This is a must make if you have not done so yet!
Nancylynn says
Melissa- this made my whole morning!!! THANK YOU!!
Eileen Patricia says
This was really delicious. Will definitely make this again.
Nancylynn says
That makes me super happy!
Melanie says
So so so good! It’s been hard for me to find a good gluten/dairy free recipe. Thanks so much!
Nancylynn says
I’m so glad! All of my muffins and baked goods are df/gf, so hopefully you can find some more to try!
Kathy Roussis says
I just made these today! My house smelled awesome and the taste was even better!
Thank you for another great recipe!
Nicole says
We loved this one! And my 4 year old loved helping me. Thanks for making recipes we can enjoy together!
Nancylynn says
That’s AWESOME! Thank you so much for your review, Nicole!
Brittany says
What would the container count be for mini muffins? Thank you for the healthy, delicious recipes! Your recipes are by far my favorite!
Nancylynn says
Hi!!! Omg – you are the sweetest – thank you!! And you can have three mini muffins for the same containers as 1 slice of the bread! Does that make sense?
Ami says
I had m doubts while baking this,to be honest. But this was awesome. Will definitely be making more of this. I used ww flour instead of oats and flax eggs. Also added an apple in place of some banana.
Nancylynn says
Hi!! Thank you so much for the rating, Amy! And I am sure your subs will help other egg free readers!
Shelby says
I’m not doing the 21 day fix, but I was looking for something dairy and gluten free. This was so simple and so, so delicious. I’ve been on a gluten free and vegan journey because of some health issues (I’m only 23, so that’s no fun). Thank you for giving me yummy options that don’t make me feel like I have to give up my favorite things!
Nancylynn says
Awww…it makes me happy to hear this worked for you! Health issues are a bummer, especially at your age, but I am proud of you for taking your health seriously and doing your best! Hopefully you find more DF/GF recipes on my page that you love!
Nichole says
I am a 21 day fixer. My son, however, is diabetic. I am curious about the nutrition facts, in addition to the color breakdowns. How many carbs per slice for example? We both enjoy this recipe. Thanks!
Nancylynn says
Hi! I would use myfitnesspal to get the most accurate info for this!
MC says
can you use whole wheat flour instead of oatmeal?
Nancylynn says
Yes!
Jennifer says
I made these twice as muffins and counted as 1/2 yellow since there were 12 servings instead of 8. This time I omitted the pumpkin pie spice and added 3T of cocoa powder to make chocolate banana muffins. I topped each muffin with 4 chocolate chips. My kids love them! Thanks for all the great recipes!
Nancylynn says
What a fantastic idea!!!
Brittany says
I really liked it but am curious if anyone has tried doubling the pumpkin puree and/or spice? I didnt find the flavor as strong as I’d like. I’m a pumpkin LOVER!
Nancylynn says
I have doubled the spice and it was a lot stronger! My kids like a little less spice…maybe start with that and see what you think?
Christina Berry says
We like cinnamon a lot, so I’m going to double that when I make this but not the pumpkin spice.
KS27 says
Could I replace the banana with applesauce? I’m not a banana fan at all!!
Nancylynn says
Yes!
Karen says
Do you think chia gel would work in place of the egg??
Nancylynn says
I would try it or a flax egg.
Eirene says
Hello, do you think apple sauce would work to replace the eggs for a vegan treat? And if so, how much of it? Thank you!
Nancylynn says
I think a flax egg might be better, but if you try the applesauce, I would do 1/3 cup.