snowy mountain

Banana Oat (or Almond) Bread

Love bananas, oats (or almonds), and moist quick breads? This is the perfect banana bread for you! P.S. I don’t at all believe that coconut sugar is healthier than more processed sugar… in the end, it’s still processed sugar, but here I do think it adds a great flavor! Totally replaceable with normal sugar though. OR, if you don’t have sugar (which I realized one day), you can use 3 tbsp maple syrup and add ¼ cup extra flour.

Total time: 1 hour 15 mins. Makes one LARGE loaf (made this is a 9×5″ loaf pan and it fit well — may be slightly too much batter for a 8.5×4.5″ loaf pan).

Materials: Mixing bowl; measuring vessels; loaf pan. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • ⅓ cup coconut (or granulated) sugar
  • ¼ cup (4 tbsp) oil
  • 1 egg
  • 4 browned medium-sized bananas
  • 1 tsp vanilla
  • ¼ cup (any) milk
  • 1 ¼ cups oat (or almond) flour
  • 1 ¼ cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • Optional: nuts or chocolate chips
  • Optional: streusel topping of 1 tbsp butter, ¼ cup flour, ¼ cup brown sugar, handful of oats


  1. Preheat oven to 350˚F. Butter a loaf pan. (Optional: prepare streusel.)
  2. In a mixing bowl (or processor), mash ⅓ cup coconut sugar, ¼ cup oil, 1 egg, and 4 browned bananas.
  3. Add 1 tsp vanilla and ¼ cup milk and mix to combine.
  4. In a measuring cup, add 1 ¼ cups oat flour, 1 ¼ cup all purpose flour, 1 tsp baking soda, 1 tsp baking powder, and 1 tsp cinnamon.
  5. Add the flour mixture to the banana mixture with some crushed nuts or chocolate chips, and stir until just combined.
  6. Pour into buttered loaf pan, top with streusel, and bake at 350˚F until brown on top and cooked through, about 55 minutes.

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