Prep time: 10 mins
Bake time: 35–45 mins
Yield: 1 loaf
Ingredients
- 2 ripe bananas, mashed (the riper they are, the sweeter the bread will be)
- 1 cup oats (rolled oats or quick oats work best)
- 2 eggs
- 1/4 cup yogurt (Greek yogurt provides extra protein and moisture)
- 2 tbsp honey (or maple syrup)
- 1 tsp baking powder
- Optional: Walnuts for topping (as seen in the photo) or a handful of dark chocolate chips.
Instructions
- Preheat & Prep: Preheat your oven to 180°C (350°F). Grease a loaf pan or line it with parchment paper.
- Mix Wet Ingredients: In a large bowl, mash the bananas until smooth. Whisk in the eggs, yogurt, and honey until well combined.
- Add Dry Ingredients: Fold in the oats and baking powder. Stir until the batter is consistent. If you want a smoother texture, you can pulse the oats in a blender for a few seconds before adding them.
- Toppings: Pour the batter into the prepared pan. Top with sliced bananas, a sprinkle of extra oats, or crushed walnuts.
- Bake: Place in the oven for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
Tips for Success
- Texture: Since this uses oats instead of flour, the texture will be denser and more moist than traditional cake.
- Storage: Keep it in an airtight container in the fridge for up to 5 days, or slice and freeze it for a quick breakfast later.
