Homemade Zepbound Recipes: Banana Oat Bread
A naturally sweet and fiber-rich banana oat bread made with oat flour and ripe bananas, perfect for a Zepbound-friendly lifestyle. Moist, simple, and full of comforting flavor.
Equipment
- 1 Loaf pan (9x5") Lightly greased or lined with parchment paper
- 1 Mixing bowls One large for wet ingredients, one for dry
- 1 Whisk For combining wet ingredients
- 1 Spatula To mix and smooth the batter
- 1 Blender or food processor To grind oats into oat flour (if using whole oats)
- 1 Wire rack For cooling the bread after baking
Ingredients
Wet Ingredients
- 3 large ripe bananas mashed
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup milk of choice dairy or non-dairy
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups rolled oats blended into oat flour (or use store-bought oat flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Optional Add-ins
- 1/3 cup chopped walnuts or pecans
- 1/4 cup chocolate chips dairy-free if needed
Instructions
- Preheat your oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper or lightly grease it.
- If using whole rolled oats, blend them in a blender or food processor until finely ground into oat flour.
- In a large bowl, mash the ripe bananas until smooth.
- Add the eggs, maple syrup, milk, and vanilla extract to the mashed bananas. Whisk until fully combined.
- In a separate bowl, mix together the oat flour, baking soda, baking powder, cinnamon, and salt.
- Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix.
- Fold in any optional add-ins such as chopped walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let the bread cool in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas for natural sweetness and extra moisture.
- You can replace the maple syrup with honey or mashed dates for a different flavor.
- For a dairy-free version, use almond milk, oat milk, or coconut milk.
- Let the bread cool completely before slicing to avoid crumbling.
- Store in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge.
- Freeze individual slices for easy grab-and-go breakfasts.
- This recipe is gluten-free if you use certified gluten-free oats.
- Great with nut butter or a side of cottage cheese for a balanced Zepbound-friendly meal.
- Approximate nutrition per slice: 160 kcal, 4g protein, 28g carbs, 5g fat