Fast, Easy Flourless Oatmeal Banana Bread

This Fast, Easy Flourless Oatmeal Banana Bread recipe is ideal to whip up for a quick breakfast, morning tea, or for hungry kids in the afternoon. It’s healthy but best of all, it’s delicious! We’re lucky to have bananas all year round in New Zealand and banana bread is here to make the most of those bananas we forget to eat. This banana bread recipe is so easy you’ll wonder why you never made it before. Throw all the ingredients in a blender and you’re good to go. Perfect for every season of the year.

Get fruity and add raisins or currants, almonds and a dash of cinnamon and nutmeg. YUM!

Created by Leonie from The Style Insider. Watch Leonie’s recipe video here:



  • 2 medium-size ripe bananas
  • 1/4 cup
  • 2 1/2 cups Almond Breeze Unsweetened Almond Milk
  • 1/4 cup pure maple syrup
  • 1/4 cup peanut butter
  • 2 teaspoons vanilla extract
  • 1 and 3/4 + 1/2 cup rolled oats, divided
  • 1 tsp cinnamon
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 Tbs melted coconut oil


  1. Grease or line a loaf tin, then preheat oven to 180°C.
  2. Starting with the bananas and working down to the list to the melted coconut oil, place all of the ingredients (except for 1/2 cup rolled oats) in a blender. Blend on high for about 10 seconds, until a smooth batter forms. It’s okay if it’s not perfectly smooth. You don’t want to over blend the batter or it could become gluggy.
  3. Add the remaining oats to the blender and stir everything together with a spoon. Pour the batter into the loaf tin and bake for about 30 minutes, or until golden brown. A knife should come out clean when you stick it into the centre of the loaf.
  4. Allow to cool for at least 15 minutes before removing from the tin. Store leftovers in an airtight container in the fridge for up to 3 days or freeze.
Serves 4
Prep Time 10 minutes; 25-30 minutes to cook