Banana Oat Bread

Simple. Wholesome. Naturally sweet.

This Banana Oat Bread is everything you want in a cozy plant-based bake—moist, lightly sweet, and packed with nourishing ingredients. Made with ripe bananas, oat flour, rolled oats, coconut sugar, and flaxseed, it’s free from eggs, dairy, and gluten free but full of flavor and comfort.

It’s perfect for breakfast, an afternoon snack, or even dessert. Enjoy it warm with a drizzle of almond butter or just as it is—pure and satisfying.

Ingredients:

• 2 tbsp flaxseed meal

• 6 tbsp water

• 3 large ripe bananas (about 1¼ cups mashed)

• ¼ cup melted unrefined coconut oil

• ¼ cup coconut sugar

• 1 tsp pure vanilla extract

• ½ cup old-fashioned rolled oats

• 2 cups oat flour

• 1½ tsp baking powder

• 1 tsp baking soda

• ½ tsp ground cinnamon

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Instructions:

1. Preheat your oven to 350°F (180°C). Line an 8x5-inch loaf pan with parchment paper and set aside.

2. In a small bowl, combine flaxseed meal and water. Let sit for 10 minutes to form a gel-like flax egg.

3. Peel and mash the bananas until smooth.

4. In a large mixing bowl, whisk together the mashed bananas, flax egg, melted coconut oil, vanilla extract, and coconut sugar until well combined.

5. Stir in the rolled oats, oat flour, cinnamon, baking powder, and baking soda. Mix until a thick batter forms.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 55–65 minutes, or until the top is golden and a skewer inserted in the center comes out clean or with a few moist crumbs. If browning too quickly, tent loosely with foil after 30 minutes.

8. Allow to cool in the pan for 10 minutes, then lift out using the parchment.

9. Transfer to a wire rack and let cool completely (about 3 hours) before slicing.

10. Slice into 12 pieces. Store in an airtight container in the fridge for up to 4 days, or freeze for later.