Oat based banana bread for when you want something sweet but healthy.

As written this recipe does contain a small amount flour (and dairy using chocolate chips) but can easily be modified to be gluten-free and/or vegan friendly by replacing the flour with a gluten-free alternative and subbing in a vegan-friendly alternative for the chocolate

Oat Flour Banana Bread
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Oat Flour Banana Bread
Print Recipe
  • 360 g Oat Flour*
  • 60 g Flour
  • 24 g Stevia Baking Blend*
  • 10 g Baking Powder
  • 5 g Baking Soda
  • 10 g Cinnamon
  • 5 g Salt
  • 400 mL Almond Milk, Unsweetened
  • 15 mL Vanilla Extract
  • 800 g Bananas, Mashed
  • 30 mL Coconut Oil
  • 100 g Chocolate Chips, semi sweet
  • 100 g Chopped Walnuts, toasted
  1. Preheat Oven to 350 & ligltly oil a large glass baking dish (24 x 12")
  2. Combine dry ingredients in large bowl, mix well & set aside.
  3. In separate bowl, combine wet ingredients & whisk until smooth
  4. Add wet ingredients to dry, and mix gently until just combined. If adding chocolate chips or walnuts, gently fold in into batter.
  5. Pour into baking dish and bake for approximately 1 hour and 20 (until a toothpick inserted in the centre comes out clean)
  6. Let cool, slice into 20 pieces & freeze for later (after enjoying one or two)
Recipe Notes
  • To make oat flour, place oats into magic bullet/food processor & pulse until powder-like in consistency.
  • To make this recipe gluten-free, Replace flour with gluten-free baking blend or  you can remove the flour altogether & use more oats (make sure they're gluten-free). This will make the bread denser,  but its still tasty!
  • Equivalent of 1c of Sugar. Feel free to substitute a different sweetener, but keep in mind this may alter the nutrition info and consistency

If you don’t have access to a scale, please refer to the “GHGS Nutrition Tools – Grams per Volume Chart” for some common ingredients and their conversions (or check out Gourmet Sleuth). For best results (and Nutrition Info accuracy however; I do recommend using a Scale)

PER SERVING (20 Servings)*
CAL 132 155 165
FATS (g) 4 5 7
CARBS  (g) 23 26 23
PROTEIN (g) 3 3 4
Fiber 2 2 2



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