Honey-Sweetened Banana Oat Bread

Looking for a naturally sweetened banana bread that’s hearty, wholesome, and family-friendly? This oat-based loaf checks all the boxes—and then some. It's sweetened with ripe bananas, honey, and dates (no refined sugar!), and sneaks in a full serving of carrots for added moisture and a gentle veggie boost.

This is a great way to use up overripe bananas and any extra carrots hanging out in the fridge. Plus, it’s made with oat flour—perfect if you’re keeping things gluten-free. We love it sliced warm with a little butter or nut butter on top.

Prep Time: 15-20 minutes
Cook Time: 50-65 minutes
Serving Size: 6-8 slides
Difficulty: Moderate

Ingredients

Dry Ingredients:

  • 2 cups oat flour (blend rolled oats until fine if needed)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg (optional)

Wet Ingredients:

  • 2 ripe bananas, mashed
  • 2 large eggs (or flax eggs*)
  • 1/4 cup honey
  • 1/2 cup Medjool dates (about 5–6), pitted and soaked in hot water for 10 minutes
  • 1 tsp vanilla extract
  • 1/4 cup neutral oil (like avocado oil) or unsweetened applesauce
  • 3/4 cup finely grated carrots (about 2 medium carrots)

Optional Add-ins:

  • 1/3 cup chopped walnuts or pecans
  • 1/4 cup raisins or extra chopped dates
  • 1/4 cup shredded coconut

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Chop pecans using a food processor or blender (about 30 seconds) and spread them on a baking sheet or dish.
  3. Add oatmeal blend to the same dish and mix with the pecans.
  4. Toast the oats and pecans in the oven for 10–15 minutes, stirring once halfway through. Optional but highly recommended! Toasting adds rich, nutty flavor.
  5. While toasting, combine the dates, maple syrup, and peanut butter in a food processor. Blend until a sticky paste forms. Tip: If your dates are dry, soak them in warm water for 10 minutes and drain before blending.
  6. Combine everything in a large mixing bowl: pour the toasted oats and pecans into the bowl and add the date mixture and salt. Mix well. If the mixture is hard to stir, you can warm the bowl briefly in the oven (if oven-safe) to help soften the paste.
  7. Press mixture firmly into a parchment-lined 8x8-inch pan (or similarly sized dish), flattening evenly with your hands or the back of a spoon.
  8. Top with hemp seeds, pressing them lightly into the surface.
  9. Chill in the fridge or freezer for 15–20 minutes to firm up.
  10. Cut into bars and store in an airtight container. They’ll last for several days at room temperature or longer in the fridge/freezer. I like storing mine in the freezer for extra freshness.

Yield: 8–10 bars, depending on how you cut them.