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!
Calories: 226kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 116mg | Potassium: 119mg | Fiber: 3g | Sugar: 11g | Vitamin A: 6IU | Vitamin C: 0.04mg | Calcium: 22mg | Iron: 2mg
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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