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You’ve heard of Sheet Pan Pancakes, now get ready for the best thing since sliced bread. That’s right, my Sheet Pan Banana Bread is not only a super simple and easy way to make delicious banana bread from scratch, but is a go-to recipe that will make your morning breakfast a breeze. Simply prep this recipe at the beginning of the week, and you’ll have delicious, rich banana bread ready for you to grab-and-go as your run out the door!
Friends, it is no secret that I love banana bread. Not only have I shared over a dozen banana bread recipes on my blog, over the years, but it’s truly one of the healthiest, most delicious treats that you can make. Bananas are rich in vitamins and are one of the highest sources of potassium, and when they’re baked into rich banana bread, it tastes like a decadent dessert that both kids and adults alike, will enjoy. Even though my boys are picky eaters these days, banana bread is one of the sure-fire recipes that I KNOW they will love. And here’s a mom tip: I love keeping some in my freezer, at all times, for those moments where they just won’t eat anything else. 😉
But whether you’re a kid or a kid at heart, I think we can all agree that banana bread is delicious. So when my Sheet Pan Pancakes went viral earlier this year, I knew that I needed to make a spin on it with the perfect meal-prepped banana bread. And friends, let me tell you…. this recipe is perfect. It’s simple, it’s easy to make, it’s meal-prep friendly, and it makes the perfect banana bread slices, every time. So, what are you waiting for? RUN to your kitchen and make this recipe as soon as possible!!
What You Need to Make This Meal-Prepped Banana Bread
- Bananas: After all, what is banana bread without bananas?! Make sure your bananas are super ripe, so that they’re extra sweet.
- Coconut Sugar: If you need to substitute the coconut sugar, make sure you substitute for another dry sweetener. A liquid sweetener like maple syrup or honey will change the texture and consistency of the bread, so I don’t recommend a liquid sweetener!
- Coconut Oil: A little coconut oil will help this bread have the perfect texture.
- Eggs: I use real eggs in this recipe. You CAN replace it with a flax egg, by whisking together 2 tablespoons of ground flax seed meal and 6 tablespoons water, and let it sit for about 5 minutes, until the mixture thickens. You can also replace the eggs with 1/3 cup of applesauce.
- Gluten-Free Flour: This recipe requires gluten-free flour
- Rolled Oats: Rolled oats not only add healthy fiber, but adds a touch of protein as well.
- Baking Soda: Baking soda will help this banana bread to rise!
- Sea Salt: A hint of sea salt ensures this recipe isn’t too sweet.
- Cinnamon: The cinnamon adds the best taste, so don’t skip it!
- Chocolate Chips: Of course, what would chocolate cinnamon banana bread be without chocolate chips? I love using the Hu chocolate chunks in this recipe (Code KALEJUNKIE gets you 15% off!)
How to Make This Simple & Easy Sheet Pan Banana Bread
Making this banana bread is so simple and easy, you’ll want to make it every week! Simply start by preheating your oven to 350 F and thoroughly grease an 11×7 sheet pan with oil spray.
Next, in a large bowl, add in your bananas and mash them well. Add in your coconut sugar, melted coconut oil, and egg, and mix until fully combined.
Then, add the flour, oats, baking soda, sea salt, and cinnamon to the same bowl, and mix until a batter forms. Once it’s all fully combined, fold in the chocolate chips.
Once the chocolate chips are folded in, transfer your batter to a baking dish and use a spatula to spread it into an even layer.
Bake your Sheet Pan Banana Bread for 18-20 minutes, or until a toothpick comes out clean. Once it’s done, let it cool, then slice it into 12 slices.
Serve immediately, or store any leftover slices in an airtight container in the fridge, for up to five days. Enjoy!
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
** Photography by Bea Moreno
You've heard of Sheet Pan Pancakes, now get ready for the best thing since sliced bread. That's right, my Sheet Pan Banana Bread is not only a super simple and easy way to make delicious banana bread from scratch, but is a go-to recipe that will make your morning breakfast a breeze. Simply prep this recipe at the beginning of the week, and you'll have delicious, rich banana bread ready for you to grab-and-go as your run out the door!
Ingredients
- 4 Ripe Bananas mashed
- ¾ Cup Coconut Sugar
- ¼ Cup Coconut Oil melted
- 2 Eggs or substitute 2 flax eggs or 1/3 cup applesauce
- 1 Cup Gluten-Free Flour
- ¾ Cup Rolled Oats
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Cinnamon
- ¾ Cup Chocolate Chips
- 1 Pinch Sea Salt
Instructions
- Start by preheating your oven to 350 F and thoroughly grease an 11×7 sheet pan with oil spray.
- Next, in a large bowl, add in your bananas and mash them well.
- Add in your coconut sugar, melted coconut oil, and egg, and mix until fully combined.
- Then, add the flour, oats, baking soda, sea salt, and cinnamon to the same bowl, and mix until a batter forms.
- Once it’s all fully combined, fold in the chocolate chips.
- Once the chocolate chips are folded in, transfer your batter to a baking dish and use a spatula to spread it into an even layer.
- Bake your Sheet Pan Banana Bread for 18-20 minutes, or until a toothpick comes out clean.
- Once it’s done, let it cool, then slice it into 12 slices.
- Serve immediately, or store any leftover slices in an airtight container in the fridge, for up to five days. Enjoy!
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
anything involving your banana bread recipe is a winner in my book!
I’m so honored, Sophie! Thank you so much for your support!
Fabulous! I’m surprised there aren’t a ton of raving reviews on this yet. I served it to my toddler as a “pancake” but ate mine like a piece of banana bread. Wow, so good! Awesome way to use up a bunch of overripe bananas. I reduced the coconut sugar to .5 cup and it was still plenty sweet. Mine took about half an hour to bake (9X13 pan). You better believe I’ll be making this again!
I’m so happy that you and your toddler loved this recipe, Sheila! Thank you so much for making it and for leaving such a kind review!