Ingredients
- 3 ripe bananas, mashed
- 2 cups rolled oats (blend into oat flour for a smoother loaf, or use whole oats for texture)
- 2 eggs
- ⅓ cup honey or maple syrup
- ¼ cup melted butter or coconut oil (or neutral oil)
- ½ cup milk (any kind)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 175°C (350°F). Grease or line a 9×5-inch loaf pan.
- Prepare oats: Blend rolled oats into a flour-like texture if you prefer a lighter bread.
- Mix wet ingredients: In a large bowl, mash bananas, then whisk in eggs, honey/maple syrup, oil, milk, and vanilla.
- Add dry ingredients: Stir in oat flour/oats, baking powder, baking soda, cinnamon, and salt until just combined.
- Fold in extras: Add walnuts or chocolate chips if using.
- Bake: Pour batter into the loaf pan and bake for 45–55 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Let it rest for 10–15 minutes before slicing.
Tips
- Use very ripe bananas with brown spots for the best sweetness.
- For a more cake-like texture, use oat flour instead of whole oats.
- Store covered at room temperature for 2 days or refrigerate for up to 5 days.
- Slices freeze well for up to 3 months.
