Serves 8–10
Ingredients
- 3 large ripe bananas, mashed
-
2 ½ cups rolled oats
(or 1 ¾ cups almond flour for a grain-free version) -
2 large eggs
(or flax eggs for vegan — 1 tbsp flaxseed meal + 3 tbsp water per egg) - ⅓ cup honey or maple syrup (optional)
- 1 tsp baking soda
- 1 tsp vanilla extract (optional)
- ½ tsp cinnamon (optional)
- Pinch of salt
Instructions
1. Prepare the batter
If using oats, blend them into flour using a blender or food processor (optional—whole oats also work but make a denser texture).
In a bowl, combine:
- mashed bananas
- eggs
- honey/maple (if using)
- vanilla
- cinnamon
- salt
Mix well.
Add:
- oat flour or almond flour
- baking soda
Mix until smooth.
2. Rest the batter
Let it sit 5 minutes so the oats absorb moisture (skip if using almond flour).
3. Bake
- Preheat oven to 350°F (180°C).
- Grease a loaf pan or line with parchment.
- Pour in the batter and smooth the top.
- Bake 35–45 minutes, until golden and a toothpick comes out clean.
4. Cool & serve
Let the banana bread cool completely before slicing — it becomes firmer as it cools.
✔️ Tips
- Add chocolate chips, nuts, or raisins.
- For ultra-moist bread, add 2 tbsp Greek yogurt.
- For weight-loss version, skip sweetener and add cinnamon for natural sweetness.
