A moist, delicious, and healthy banana bread that's made in a blender, this is the easiest banana bread you'll ever make!
If you love banana bread as much as I do, I'm sure you've tried many variations. I know I have, but this blender banana bread is my favorite! Give it a try, and it'll become your favorite too!
Let me tell you why.
Jump to:
Why you'll love this banana bread
- This is the easiest banana bread you'll ever make! There is no crushing bananas with a fork or dirtying up multiple bowls. Nope- everything is mixed right in a blender.
- It's healthy! For this recipe, we use oat flour instead of all-purpose flour and olive oil instead of butter. And we sweetened it with pure maple syrup.
- It's moist and delicious! Everyone loves this blender banana bread and never suspects that it's a healthier version.
Ingredients
For blender banana bread, you'll need the following ingredients:
- Bananas- Be sure to use very ripe bananas with a lot of brown spotting.
- Maple Syrup- I use pure maple syrup, but you can substitute honey or agave syrup if you prefer.
- Olive Oil- I use olive oil for its health benefits, but feel free to use canola or vegetable oil if that's what you have.
- Eggs- You'll need two large eggs, and I always recommend buying pasture-raised eggs. They are the healthiest and kinder to the animals.
- Vanilla Extract- Pure vanilla extract is best, but imitation works too.
- Oat Flour– Oat flour is sold in stores, but it's also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
- Cornstarch- Cornstarch helps to thicken the banana bread and give it a fluffy texture.
- Baking Soda- You'll need baking soda to help the bread rise. Be sure to use baking soda and not baking powder. The two are not interchangeable.
- Salt- Don't forget the salt. It helps to bring out the other flavors in the bread.
- Cinnamon- Cinnamon is optional but highly recommended.
Step by Step Instructions
As I said, this is the easiest banana bread recipe! Follow these instructions:
- Preheat the oven to 350°F and grease a 9x5 loaf pan. An 8.5x4.5 loaf pan works too.
- Add (in this order) the bananas, maple syrup, olive oil, eggs, and vanilla extract to a high-speed blender. Blend on high for 15 seconds or until smooth.
- Add the oat flour, cornstarch, baking soda, salt, and cinnamon. Blend on low for 5 seconds and then on high for 10 seconds or until just incorporated. Do not over-mix. Be sure to scrape down the sides of the blender with a spatula.
- Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean (or with a few moist crumbs). Check the bread at 40 minutes, and if it's browning too much on the top, you can cover it with aluminum foil and continue baking.
- Allow your banana bread to cool for 15 minutes before transferring it to a cooling rack to cool completely.
FAQS
Can I freeze the banana bread?
Yes! Wrap the cooled banana bread in plastic wrap and place it in a freezer bag, which will keep for up to four months in the freezer.
Can I use frozen bananas?
Frozen bananas work great in banana bread. Allow them to thaw in the refrigerator or countertop before proceeding with the recipe.
What type of loaf pan is best for banana bread?
I recommend an aluminized steel loaf pan. Aluminum heats up quickly and evenly, ensuring that your banana bread comes out perfectly every time. It's also durable and resistant to warping.
Want more quick bread recipes?
Check these out!
Healthy Peach Muffins with Oat Flour
Please let me know how you like the blender banana bread in the comments. Your feedback means a lot to me, and your star ratings encourage other readers to give this recipe a try.
📖 Recipe
Blender Banana Bread (Healthy)
A moist, delicious, and healthy banana bread that's made in a blender, this is the easiest banana bread you'll ever make!
Servings: 10
Calories: 250kcal
Ingredients
- 3 large bananas very ripe with brown spotting
- ⅔ cup maple syrup or liquid sweetener of choice
- 4 tablespoons olive oil or liquid oil of choice
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 and ¾ cups oat flour*
- 3and ½ tablespoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon optional
Instructions
- Preheat the oven to 350°F and grease a 9x5 loaf pan. An 8.5x4.5 loaf pan works too.
- Add (in this order) the bananas, maple syrup, olive oil, eggs, and vanilla extract to a high-speed blender. Blend on high for 15 seconds or until smooth.
- Add the oat flour, cornstarch, baking soda, salt, and cinnamon. Blend on low for 5 seconds and then on high for 10 seconds or until just incorporated. Do not over-mix. Be sure to scrape down the sides of the blender with a spatula.
- Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean (or with a few moist crumbs). Check the bread at 40 minutes, and if it's browning too much on the top, you can cover it with aluminum foil and continue baking.
- Allow your banana bread to cool for 15 minutes before transferring it to a cooling rack to cool completely.
- Enjoy!
Notes
- Oat Flour– Oat flour is sold in stores, but it's also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
- Store your banana bread covered in a sealed container at room temperature for up to four days.
Nutrition
Calories: 250kcal | Carbohydrates: 40g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 37mg | Sodium: 274mg | Potassium: 288mg | Fiber: 3g | Sugar: 18g | Vitamin A: 81IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg
Danielle Vermillion says
This is by far the best banana bread I’ve ever made!!! I’ll definitely be making this again and again…
Crystal Yentzen says
I'm so happy you like it!
Lucy says
I can't believe I've never made banana bread in a blender before! It makes the preparation so much quicker and easier. This is delicious with a light and moist texture.
Crystal Yentzen says
I'm so glad you like it!
Natalie says
A banana bread made in a blender! Wow, I am amazed by this recipe, thanks!
Paula Hatfield says
It seems that the Vital Proteins Collagen Peptides contains 9 grams of protein -- and includes amino acids that are in other protein products. Do you think using this unflavored protein/collagen product could be added to virtually all your recipes? Please feel free to send a direct email with other information.
Crystal Yentzen says
Hi Paula! Thanks so much for subscribing! I love to add collagen peptides to all sorts of recipes, especially baked goods. The unflavored variety can be added to most of my recipes (including this blender banana bread), but sometimes the flour ratio will need to be adjusted. If you have a particular recipe in mind, I would start small and see how it works, and then you can increase the amount from there. I have a couple of collagen peptides recipes on my blog now, and I plan to add a lot more. Check out Collagen Blueberry Muffins and Healthy Chocolate Mousse with Collagen. I hope this helps, and please let me know if you have any questions.
Crystal