Whole Wheat Oatmeal Applesauce Banana Bread

A Few Words…

I love breads that are made with flax or chia seeds, different nuts, mixed grains and wholesome ingredients. I am guilty of buying these different types of breads (for convenience!) at local artisanal bakeries in my area. Don’t get me wrong, the breads are delicious, but every now and then I like to experiment with different recipes that I find and share them with you.

I follow Monique’s blog Ambitious Kitchen for inspiration and this recipe is one of hers! It’s wholesome, nutritious, delicious and easy to make. If you follow a gluten free or vegan diet, there are tips on the ingredients needed to swap to make it suitable for you.

When I make homemade breads, I always slice the loafs and then freeze them in a freezer baggie. I love freezing slices since I don’t want to eat the same thing everyday, and this way I don’t have to throw it out. All you do is pop one piece in your toaster, add your favorite spread (like a nut butter, avocado, cottage cheese) and it’s ready to eat !

Whole Wheat Oatmeal Applesauce Banana Bread

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Makes 12-14 slices


  • 1 heaping cup mashed banana (2 ripe bananas)
  • 1/3 cup honey
  • 1/3 cup unsweetened applesauce
  • 1 tsp. vanilla extract
  • 1 egg
  • 3/4 cup unsweetened vanilla almond milk (or skim, coconut, etc.)
  • 1 1/2 cups whole wheat flour
  • 1 cup rolled oats
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • Handful of oatmeal for sprinkling on top of the loaf

Place a rack in the middle of the oven and preheat to 350°F. Line a 9-inch loaf pan with parchment paper and set aside.

In large bowl combine mashed banana, applesauce, honey, egg, almond milk and vanilla until well combined and creamy. In separate medium bowl whisk together whole wheat flour, oats, baking powder, baking soda, salt and cinnamon. Add wet ingredients to dry ingredients and mix until just combined (don't overmix!).

Pour into prepared loaf pan, sprinkle oats over top (if desired), and bake for 60-70 minutes or until toothpick inserted into center comes out clean with a few crumbs attached.

Remove from oven and place on wire rack to cool completely. Cut into 12 slices and enjoy! Keep bread tightly wrapped to maintain moisture.

To make vegan: Use brown sugar, agave, or pure maple syrup instead of honey. Simply omit egg; the banana bread should still hold together just fine. However you can use a flax egg as well.

To make gluten free: Use an all-purpose gluten free flour instead of whole wheat; make sure you also use gluten free oats and that all other ingredients are gluten/alcohol free (such as vanilla).