Healthy Banana Bread
Ultra-moist oat flour banana bread that leans on very ripe bananas and monk fruit instead of sugar.
- Prep
- 12 min
- Bake
- 45 min
- Total
- 57 min
- Yield
- 1 loaf, 10 slices
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 78 g
Whole batch (10 servings, about 780 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven 175°C / 350°F · 9x5 inch (23x13cm) loaf pan, parchment lined
- 1
Heat the oven to 175°C / 350°F and line a 9x5 inch loaf pan.
- 2
Mash the bananas until almost smooth, then whisk in eggs, yogurt, oil and vanilla.
- 3
Stir the oat flour, sweetener, baking powder, baking soda, cinnamon and salt together in a second bowl.
- 4
Fold the dry into the wet in two additions, stopping the moment it comes together.
- 5
Rest the batter 10 minutes so the oat flour hydrates — this prevents a gummy crumb.
- 6
Pour into the pan, top with banana slices, and bake 42-50 minutes, tenting with foil at 35 minutes if it browns fast.
- 7
Cool in the pan 15 minutes, then lift out onto a rack to cool completely.
Doneness test
A skewer in the centre comes out clean and the loaf springs back when pressed.
Cooling
Slice only when fully cool; warm oat crumb tears.
Smart substitutions
Oat flour instead of all-purpose
More fibre and naturally gluten-free.
Texture: Thirstier flour — rest the batter or the loaf turns dense.
Greek yogurt instead of butter
Halves the fat and adds protein.
Texture: Very moist, slightly tighter crumb.
Pro baking tips
- Freeze slices individually; they toast straight from frozen.
- Ripen bananas fast at 150°C / 300°F for 15 minutes if yours are still yellow.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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