Baked Banana Oat Bread

  • Serves 10
  • Prep in 15
  • Cook in 25

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


  • 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


  1. 01

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

  2. 02

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

  3. 03

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

  4. 04

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

  5. 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.

  6. 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.

  7. 07

    It’s great as is, toasted, topped with yoghurt, nut butter or whatever you fancy.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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Food is not simply fuel, it is a fabulous thing to be enjoyed, shared & delighted in.

Our dietary choices also have significant impacts on our health & thus we can tailor how we eatto support a return to wellness if we find ourselves falling ill, &/or to ensure we stay there long term.

Whether it be for a specific concern, sporting event, preparing for or recovering from surgery, pre/post natal, or simply learning how to nourish yourself as best you can to prevent illness in future, Phoebe will offer personalised guidance to help you achieve your individual goals.

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