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Banana, Oatmeal & Wholewheat Bread – A Healthy Breakfast Loaf

1 August 2011 49 Comments

Banana & Oatmeal wholewheat bread

On any normal day my freezer stock more overripe and blackened bananas than ice cubes, more so because I like baking with bananas and love banana smoothies as a filling breakfast treat and always end up buying extra for the same. This Eggless Banana & Oatmeal Wholewheat Bread  was yet another extremely moist and delightful bake for our Sunday breakfast. Since I did not get time to de frost the banana in the morning, I grated the banana and was happy to see a fluffy and evenly baked bread. Grated frozen banana did the magic here!

Although Baking and eggs go hand in hand as eggs give a light and fluffy texture to the baked goodies, I find baking without eggs really challenging and love to see the results each time that my batter is in the oven. The ubiquitous question ‘Will it or won’t it..rise‘ keeps the adrenalin high! And my baking eggless recipes is purely on health grounds and not due to any sort of allergy or an ethical reasons.

Eggless Banana & Oatmeal Wholewheat Bread

Frozen banana


  • 1/2 cup wholewheat flour
  • 1/2 cup oats
  • 3 tbsp. yogurt or curd
  • 1/2 cup grated banana
  • 1/4 cup palm sugar/light brown sugar
  • 1 tbsp. vegetable oil/melted butter
  • 1 tbsp. milk +more
  • A pinch of salt
  • 1/2 tsp. cinnamon powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tbsp Chocolate chips

Method; Take out the frozen banana from the freezer peel it and grate it. Soak the oats in 1 tbsp milk or more for about 10 minutes. Take a large vessel and sift the wholewheat flour, baking powder, baking soda, salt and cinnamon powder.

Take another vessel and add yogurt, oil and light brown sugar and mix well till the sugar is dissolved. Add soaked oatmeal and grated banana into it and stir.

Eggless Banana & Oatmeal Wholewheat Bread - A Healthy Breakfast Loaf

..in the oven it goes

Pour the liquid mixture over the dry ingredients and mix it well.

Grease a rectangular bread baking tin with oil. Preheat the oven to 180°C for 10 minutes. Take out the baking tin and pour the batter into it. Sprinkle the chocolate chips over the batter and push lightly to embed them in the batter.

Eggless Banana & Oatmeal Wholewheat Bread

Hot from the oven..

Bake the bread at 190°C for about 30-40 minutes or till done. The loaf has a wonderful crust and looks pretty with the furrows.

Eggless Banana & Oatmeal Wholewheat Bread

Rich and loaded with banana and wholegrain ..

Light brown sugar and palm sugar gives a beautiful yellow hue to the bread.

Eggless Banana & Oatmeal Wholewheat Bread

Soft and moist from inside..

Can you spot the tiny black threads in the loaf…it is courtesy a special banana variety, which is very sweet with seeds and small threads inside.

Eggless Banana & Oatmeal Wholewheat Bread

wholesome breakfast treat!

Two large slices and you are done with a healthy and filling breakfast for the day.

Eggless Banana & Oatmeal Wholewheat Bread

A slice of delight.

Cool it ‘completely’ before slicing. I am stressing on the word ‘completely’ here, as you can see the uneven slices that I got.  My children lost patience after inhaling the heady aromas of the cinnamon infused banana bread for 40 odd minutes 🙂

Serve each slice of this Eggless Banana & Oatmeal Wholewheat Bread with any fresh fruit preserve or the most famous can’t do without kitchen Aid – Nutella.


  1. Omit sugar if you wish for a completely sugar free bake. Banana sweetness is perfect for the loaf.
  2. This bread is not very sweet and you could increase the sugar to 1/2 or 3/4 th cup for a sweeter version.
  3. Add more milk if you feel the batter is not of free flowing texture.
  4. You can never make out that this loaf has oats in it, a healthy option for kids snack box.

Have you tried this Banana bake from Lite Bite;

walnut & banana eggless cake

walnut & banana eggless cake


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  • Anita Menon said:

    Gorgeous banana bread. Using wholewheat flour is such a healthy idea. I had one this but used browned butter and it tasted too good too.

    Lovely recipe. Bookmarked

  • Joyti said:

    Along with whole wheat, oatmeal is my other new-found baking love. And so, this sounds absolutely perfectly delicious to me. Yum yum!

  • Pari said:

    Dear Sanjeeta,
    The bread looks healthy and ready to be grabbed. I liked ur idea of grating frozen banana.

  • chinmayie @ love food eat said:

    You have a great recipe once again!! Love your banana bake recipes and i have tried most of them! Will definitely try this one too…

  • Jacqueline said:

    Oh, doesn’t it look a lovely rich colour? Frozen bananas, maybe I need to get in on this. I saw a lovely frozen banana ice cream this week too 🙂

  • VeenaAravind said:

    The idea of adding oats and grating frozen banana is the highlight of this recipe. I have always loved banana breads and adding oats is a wonderful idea..!!! Going bananas..!!

  • Baker Street said:

    Ooh. Moist and healthy banana bread. Sounds perfect. I’m going to try this soon. Thanks S!

  • a spoonful of yumm said:

    looks really delicious ! im crazy about bananas 😀 love the texture of the bread

  • Faith said:

    I was thinking that I was in the mood to make a breakfast bread something this week! So happy you posted this, now I don’t have to look any further…it looks fantastic!

  • aipi said:

    So fluffy n moist it looks ~ loved all the healthy n yummy ingredients going in there!

  • Priti said:

    Looks delish …love the combo …perfect for bfast indeed

  • Nishi said:

    This loaf is a perfect combo of health and taste. The recipe can’t get any better than this 🙂

  • chitra said:

    The cake looks very soft & spongy 🙂

  • Stephanie said:

    oh wow, this looks so tasty! just found you on twitter and so glad i did! i never thought of just grating the frozen banana for recipes…brilliant! i’ll have to try this!

  • sayantani said:

    I also have started baking with bananas recently on a regular basis. its really easy and healthy. you whole wheat bread looks delish!

  • Junia @ Mis Pensamientos said:

    oh my this looks FANTASTIC! love the flavors of banana and chocolate! great job with the eggless baking! egg helps bind rather than leaven, so i’m sure your future eggless baking will be successful as well 🙂

  • Annapet said:

    This looks, really good and I have everything the recipe calls for ;-)! Thank you, Sanjeeta!

  • Magic of Spice said:

    Nothing that looks that moist and delicious should be called healthy… OK, maybe it is but we can sure pretend 🙂 Really looks fantastic!

  • Lisa~~ said:

    Healthy and so moist and delicious looking.

    Cook Lisa Cook

  • anu said:

    OMG!…awesome recipe, yummy and fluffy and soft…. very nice clicks…

  • Sharmilee said:

    Wow looks perfect…soft n yummy

  • Kalyani said:

    Sanjeetha – your posts ALWAYS make me hungry !! delectable bread.. I am in the mood t try this out — bookmarkedd.. btw, do we need to cover the loaf tin with foil .. mine seems to brown excessively on the top sometimes, or does it have to do with the ingredients.. Am planning to use Brown sugar instead of Palm sugar.


  • Joanne said:

    This was definitely a great use for those bananas stored up in your freezer! Looks delicious!

  • Nelly Rodriguez said:

    This looks sooo good and even more so because of the bananas!

  • Raks said:

    Looks so so soft! Perfect to kick start a day!

  • Zimplyyummy said:

    I have never baked anything before. I am thinking of trying this one. Any tips for first time bakers?

  • sanjeeta kk (author) said:

    @Zimplyyummy, Keep trying out easy baking recipes and you will master it soon.

  • sukanya said:

    what a gorgeous and delectable bread, idea of using whole wheat is way haelthy and also like your idea of grating frozen banana…bookmark it

  • Simone said:

    What a brilliant, brilliant idea to freeze your leftover bananas! Now why did I not even think of that? I’m the only one in your household of two who likes bananas, so I always buy more then I can eat and never have the time to use them up in baking. But freezing them… that was just the tip I needed..

  • Katrina @ In Katrina's Kitchen said:

    Oh wow! One slice for me and then I think you would have to remove it from me because I would want another…and another…and another! YUM

  • Jean | Delightful Repast said:

    What a lovely loaf! And I wouldn’t increase the sugar at all. I’ve always used a lot less sugar than called for in recipes. It’s good to find someone else who feels the same way. I would never have thought to grate the frozen banana!

  • Alison @ Ingredients, Inc. said:

    Wow. This looks right up my alley! I am bookmarking this one

  • Sarah Naveen said:

    Thats an awesome combo..looks so soft and moist and yumm

  • tinytearoom said:

    oh wow. that looks so moist and delicious. This is a wonderful take on banana bread. I love the addition of choc chips. Bananas are very expensive in Australia at the moment. We series of cyclones have hit our biggest suppliers and they are now approx $15kg. Once the price drops I will be making this luscious looking cake.

  • Jamie said:

    I’ve seen a few eggless blogs and have always wondered how cakes cook up so beautifully without them. This bread does look so delicious and decadent – and who doesn’t prefer banana bread with chocolate chips? Great recipe!

  • aarthi said:

    Hai Dear

    This looks yummy….you have a lovely blog… You have so many wonderful recipes..I have bookmarked you blog and some recipe from that to try..Please check out my blog.I am having a Giveaway in my blog..Please check it out and partcipate in that..


  • kankana said:

    U know first time in my life .. i am missing monsoon. I have lost the enthu to bake in this heat!! Love how nicely baked it looks and crumbly inside.

  • Uma said:

    Do u grate the bananas along with the skin ?

  • Uma said:

    Sorry for the earlier question, just saw it that you peel the banana..

  • Anamika said:

    Today only I made eggless banana choco chip muffin with whole wheat and soya milk, for my son’s tiffin. Quite healthy. But somehow I don’t like the smell of over ripe bananas & so I avoid eating. Maybe an extra dose of vanilla is needed for me.

    Anamika recently posted..Dahi Vadas for Blog Hop WednesdaysMy Profile

  • Marla said:

    This banana loaf looks amazing girl! Moist & perfect for breakfast, bunch or snacks 🙂
    Please join me to bake & remember lives lost in 9/11. I am hosting a link up called *Remembrance Cakes* Would love to have you. We are baking cakes, muffins, cupcakes. Anything is great! You can also share posts you have all ready published like this one. Just add the badge to show your support.

  • Nivedita said:

    Hi Sanjeeta!

    You have an amazing blog, with the most interesting recipes I have ever read till now!
    I tried this one and have many more marked to try:)
    Loved it so much that I got my mom to bake it as well and she loved it, especially since shes diabetic and it was much easier to eat this one:)

    Thank you very much!

    Am going to try the orange honey cake next:)

  • sanjeeta kk (author) said:

    @Nivedita, Thanks for the appreciation and liking the recipes on Lite Bite! Hope you enjoy all that you bake and cook. Love and hugs.

  • Ritika said:

    Hi Sanjeeta,
    Wonderful recipe. Can you please share the Nutrition facts as well. I need to know the carbs per serving.
    Also, if we want to add protein, can we add nuts, will that change the moistness?

  • sanjeeta kk (author) said:

    @Ritika, yes you can add nuts, keep them whole and it should not change the moistens of the loaf. Have to work upon the nutrition content yet…

  • Jigna said:

    Very nice cake, just made it.Absolutely yummy.

    Should it rise to the double of the volume of mixture?Please suggest .
    Mine didnt rise , but it was very soft and moist.
    Are the above photos of the same quantity of ingredients shown?
    Looking at them it seems mine didnt rise at all.
    I used gehu ka atta for whole meal flour.
    But i put a knife and the knife came out clean.
    Please advice how to shift the flour?


  • sanjeeta kk (author) said:

    Hi Jigna, Glad that you made this cake, its healthy and yum! If you see the pictures the cake has not risen well, as it has wholewheat and banana in it, which will make it extra moist and flat. If you want light and fluffy cake, use half of whole wheat (gehu ka atta) and half of all purpose flour (maida). Let me know how it came out.
    And as for sifting flour, just take a sieve (chalni) and sift flour with salt, baking powder and baking soda two or three time. This helps in making the cake soft. Hugs.

  • Mathanki said:


    I tried out this recipe, and the bread turned out to be really awesome! The flavors were perfect.
    It didn’t rise as much, maybe next time i will try using half maida like you suggested.


  • pams said:


    Looks great can’t wait to try this for my little son… BTW can u please let me know which whole wheat flour did you use or the regular chappati flour from india

    keep up the great work

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