Baked Banana Oat Bread - Recipe - Natural Nourishment

Serves

Prep in

15 minutes

Cooks in

25 minutes

Banana bread is great, & I have a FABULOUS recipe for such a baked beauty right here.

But it’s still a baked good in the sense that it’s a cake, it has sugar added to it, it might be dappled with chocolate if you are so inclined, basically it’s a ‘treat’.

But what to do when we have excess ripe bananas & fancy all the flavours & textures of banana bread but without the extra sweet bits & pieces … WELL then we turn those naturally caramelly fruits into a wonderfully satisfying snack/breakfast option, bursting with fibre, protein, healthy fats & all the things we want in life.

My life at least.

Key Facts

Family Friendly
Freezer Friendly
Prep Ahead Breakfast
High Protein & Fibre

Ingredients

2 ripe bananas + 1/2 to decorate the top
1 heaped cup jumbo oats (gluten free if necessary)
1 large organic egg
1/4 cup milk of choice (I use cashew)
1/2 cup raw coconut chips
1/4 cup pumpkin seeds
1 heaped tablespoon sesame seeds
1/4 cup hazelnuts
1 tablespoon chia seeds
1 teaspoon cinnamon
1 teaspoon baking powder

Preparation

01

Preheat your oven to 200C, line a small loaf tin with baking parchment.

02

Add the bananas to a large bowl, mash roughly & beat with the eggs & milk.

03

Add the oats, beat well again then fold through the cinnamon, coconut, all the seeds & chopped hazelnuts. Leave to sit for 10 minutes.

04

Give it all another good mix, you should have a sticky batter, then mix through the baking powder.

05

Transfer to your lined tin & top with slices of banana. Bake in the centre of the oven for 15-20 minutes until well risen & golden.

06

Leave in the tin for 5 minutes before lifting out to cool on a wire rack. You can slice & serve it still warm, or keep in the fridge for use within 3 days. Slices freeze brilliantly though so portion it up & pop some in there for diving into later.