Sheet Pan Banana Bread

5 from 3 votes

Sheet Pan Banana Bread

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!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword Dairy Free, gluten-free, Refined Sugar Free

Prep Time 10

Cook Time 20

Total Time 30

Servings Squares

Calories 226kcal

Author Nicole Modic

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!

Nutrition