Healthy Banana Bread with a Festive Fall twist! This 21 Day Fix Healthy Pumpkin Oatmeal Banana Bread is dairy, gluten, refined sugar free, oil free, and yet full of good for you fiber. It’s our family’s new favorite pumpkin flavored treat! This post contains affiliate links for products I’m obsessed with.
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?
Yup. And dairy free, too, 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 Oatmeal Banana Bread
- 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
- 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.