Banana Bread

Since Megan baked it for the first time, this Banana Bread has been an autumnal staple in our house. Its such an easy but rewarding bake which uses oat flour to keep it lighter and healthier, whilst ensuring it’s just as delicious as any other Banana Bread recipe you will find.

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Cook: 1 hour


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Preheat oven to 175°C/ 365°F
In a large mixing bowl, combine coconut oil and maple syrup. Mash bananas, except the one used for decorating, until almost completely smooth with no lumps, then add to bowl along with eggs, milk and whisk until combined. Add cinnamon, vanilla extract, sea salt, and cinnamon, then add oat flour and combine once more. Fold in chocolate chunks and blueberries, then transfer mixture to a greased loaf tin. Slice remaining banana in half lengthways, then place on top of mixture.
Bake for 55 mins. Allow to cool for 10 mins before removing from loaf tin.

Nutritional Info

Per slice:

Cals – 192

Carbs – 34g

Protein – 6.4g

Fat – 3.4g


Serves 10 slices

  • 75g of coconut oil - melted.
  • 150g of maple syrup.
  • 2 eggs.
  • 2 & 1/2 ripe bananas + 1 to decorate.
  • 60g of milk.
  • Tsp of bicarbonate of soda.
  • Tsp of vanilla extract.
  • 1/2 tsp of fine sea salt.
  • 1/2 tsp of cinnamon.
  • 220g of oat flour.
  • 40g of white or milk chocolate chunks.
  • 50g of blueberries.

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