I have a feeling this Blender Banana Bread is about to become your new go-to for those overripe bananas sitting on your counter! It's wholesome, ridiculously easy, and honestly one of the best things to come out of my kitchen lately.
Also check out my Banana Bread Baked Oatmeal if you're on a banana kick. You won't regret it!
A Quick Look: Blender Banana Bread
- ✅ Recipe Name: Blender Banana Bread
- 🕒 Ready In: ~35 minutes
- 👪 Serves: 8 slices
- 🍽 Calories: ~296 per slice
- 📋 Protein: ~7g per slice
- 🥬 Main Ingredients: Rolled oats, ripe bananas, eggs, maple syrup, chocolate chips
- 📖 Dietary Info: Gluten-free (if using certified GF oats), dairy-free, refined sugar-free
- 🥣 Best For: Breakfast, snack, meal prep, using up brown bananas
BEST Blender Banana Bread Recipe
Banana bread is always a good idea, and this blender banana bread recipe is the version I find myself making on repeat. Whenever I spot a couple of very brown, very ripe bananas sitting on my counter looking sorry for themselves, I know exactly what to do. The blender method makes this so easy: no stirring a thick batter, no mixing bowls to wash, just toss everything in, blend, pour, and bake.
This is the kind of quick and healthy banana bread I can feel genuinely good about slicing up for the whole family. It's naturally sweetened with maple syrup, studded with chocolate chips (because, obviously), and comes together so fast! I also love sneaking in rolled oats for a little extra nutrition and a heartier texture, plus it makes the best gluten free banana bread recipe.
If you're a fan of using the blender to make delicious baked good, you’ll also love my banana blender muffins four ways, spinach banana blender muffins, and my matcha blender muffins! SO good!
Why You'll Love This Blender Banana Bread
- Truly one-blender cleanup. Toss everything in, blend, pour, bake. That's it. No bowls or hand mixer, which means more time enjoying the bread and less time at the sink.
- Healthier than traditional banana bread. Made with rolled oats instead of flour, naturally sweetened with maple syrup, and free of refined sugar and dairy. It's a treat that's actually nourishing!
- The perfect use for overripe bananas. The riper your bananas, the better! They bring natural sweetness and incredible moisture to every slice.
- Family and kid-approved. With those melty chocolate chips and a tender crumb, this banana bread in a blender is going to disappear fast. It works just as well as a lunchbox snack as it does a weekend breakfast.
- Totally customizable. Want to swap the chocolate chips for blueberries or add a pinch of nutmeg? Go for it. This recipe plays really well with mix-ins. Just fold them in after blending!
Ingredients Needed
Here's a little bit about everything that goes into this blender banana bread:
- Rolled oats: Oats blend down into a flour-like consistency that gives the loaf a hearty texture. Use certified gluten-free oats to keep this recipe GF. Don’t substitute instant oats!
- Ripe bananas: You want 2 small very ripe bananas for the best flavor and natural sweetness. The riper the better here, seriously.
- Eggs: Two eggs help bind everything together and give the bread structure and a little lift.
- Maple syrup: Our natural sweetener. It adds just the right amount of sweetness without refined sugar. Honey works as a 1:1 swap if that's what you have!
- Vanilla extract: Just a teaspoon, but it rounds out all the flavors beautifully.
- Chocolate chips: Stirred in after blending so they don't get pulverized. Use dairy-free chips to keep this dairy-free. Sub in walnuts, blueberries, or leave them out entirely if you prefer.
How to Make Blender Banana Bread
Step 1: Load the blender. Preheat your oven to 350°F and grease a 9×5 baking dish well. Add all ingredients except the chocolate chips to the blender.
Step 2: Blend (carefully!). Blend, using the tamper or toggle to push ingredients down if needed, for about 10 seconds, but not much longer!
Step 3: Stir in the chocolate chips. Let the batter rest in the blender for 5 minutes. After resting, pour the batter into the prepared pan and stir in the chocolate chips.
Step 4: Bake. Bake for 25–27 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes before slicing.
Erin's Expert Recipe Tips
- Don't over-blend! Blend for 10 seconds max. The more you blend, the more air gets knocked out of the batter and the denser your bread will be.
- Rest the batter for 5 minutes. It sounds like a small thing but it makes a real difference in the final texture. The oats absorb moisture and the batter thickens slightly!
- Use very ripe bananas. The darker the peel, the sweeter and more flavorful your bread will be. If your bananas aren't quite there yet, pop unpeeled bananas in a 300°F oven for 15 to 20 minutes to speed up the ripening.
- Grease the pan generously. This bread can stick if the pan isn't well-coated. Line with parchment for the easiest removal.
- For storage: Keep leftovers wrapped or in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or slice and freeze individually for up to 3 months. Reheat slices in the toaster or microwave straight from the freezer.
- Serve it with: A big mug of coffee or a coffee protein smoothie for the ultimate breakfast pairing!
Frequently Asked Questions
Yes, blending bananas for banana bread is totally fine! In fact, it's a great way to get a super smooth, lump-free batter without any manual mashing.
The number one mistake when making banana bread is using bananas that aren't ripe enough! Under-ripe bananas lack the natural sweetness and moisture that make banana bread so delicious.
Yes! Slice the cooled loaf, wrap individual slices in plastic wrap or parchment, and store in a freezer bag for up to 3 months. Reheat in the toaster or microwave straight from frozen.
If you liked this recipe, you'll want to try these!
Find more wholesome baked goods and banana recipes here:
- Healthy Peanut Butter Banana Bread
- Healthy Banana Bread
- Protein Banana Muffins
- Oatmeal Blender Pancakes
- S'mores Banana Bread
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Ingredients
- 2 eggs
- 2 cups rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 small very ripe bananas
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 1 cup chocolate chips
Instructions
- Preheat oven to 350F and grease 9x5 baking dish.
- Place all ingredients except chocolate chips in blender in order as listed.
- Blend, using toggle to push down, for 10 seconds but not much longer or will over-blend and cause bread to deflate. Let batter rest for 5 minutes before stirring in chocolate chips.
- Bake for 25-27 minutes or until toothpick inserted comes out clean.
Nutrition
Per serving. Nutrition is an estimate.
Leave a star rating below and tag me on Instagram so I can see your creation!
Rate This RecipeAll recipes by Erin Morrissey and Photos by Sierra Inn
Rachel says
It’s normal to finish a loaf of banana bread in 1 day, right? I just love this recipe so much.
Erin says
Hi Rachel, so happy you loved it so much! Sounds like you need to bake 2 loaves at once! 🙂
Liz says
Made this in a whim and so quick easy and delicious. Plan to use a a pre workout this week
Erin says
Hi Liz, so happy you loved it!! Great idea!
Taylor Beatty says
Been making this on repeat every week! A blender recipe is my absolutely fav because it takes the guess work out of baking!
Erin says
Hi Taylor, so glad you enjoyed it and yes, so easy!!