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.

 

  1.  

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

Preperation

  1. 01
    1. Preheat your oven to 200C, line a small loaf tin with baking parchment.
  2. 02
    1. Add the bananas to a large bowl, mash roughly & beat with the eggs & milk.
  3. 03
    1. 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
    1. Give it all another good mix, you should have a sticky batter, then mix through the baking powder.
  5. 05
    1. 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
    1. 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
    1. It’s great as is, toasted, topped with yoghurt, nut butter or whatever you fancy.

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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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