Breakfast, Desserts

Banana Oat Bread

What else could be the first recipe I share on the blog, if not the famous banana bread – that has been on the agenda of most of the households during the we-do-not-mention-its-name (COVID-19 lockdown). I tried so many different recipes and versions aiming for the perfect little loaf, and finally came up with the right portions and ingredients that made THE perfect banana bread.

What is the secret? Greek yoghurt…

But let’s see the ingredients and what is the exact procedure. I promise – you will most likely have all the ingredients at home and will take one hour from start to finish.


  • 80 g oats
  • 130 g wholewheat or plain white flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg (optional)
  • 1 tsp baking powder
  • 2 eggs
  • 2-3 bananas (depending on size)
  • 120 g Greek yoghurt (or any plant-based yoghurt)
  • 50 g brown sugar or 2-3 tbsp honey
  • almonds or walnuts (optional)


  • Heat up the oven to 180ºC and place parchment paper in the loaf tin (I use 23cm x 13cm)
  • Put the bananas into a bowl and mash them until they are completely smooth. Add the eggs, greek yoghurt and sugar/honey to the mashed bananas and mix them together until getting a beautiful light yellow mixture
  • In a separate bowl, mix together the flour, oat, baking powder, cinnamon and nutmeg
  • Add the flour mix to the banana mix, and stir it well until you get a smooth batter
  • Cut the almonds/walnuts into small pieces and gently stir them into the batter
  • Pour the batter into the loaf tin, shake it a little bit to get a smooth surface
  • Place it in the oven for approximately 40 minutes or until the knife or toothpick comes out clean

Tips and suggestions:

Oat: if you wish to end up with an almost bread-like texture, I would recommend to grind the oats with a blender. The difference is not significant, but will receive a less “rustic” banana bread

Sugar: I like to limit the amount of sugar when baking or leave it out completely. This might sound cruel as we are talking about a sweet bread, but depending on the ripeness and sweetness of the banana you use, believe me, you will barely notice that the loaf does not have sugar

Flour: This time I only used wholewheat flour and oat mix, but if I am aiming for a more fluffy texture, I use half portion of plain white flour and half portion of wholewheat flour.

Butter/coconut oil: As I use full-fat Greek yoghurt most of the times, I do not use any additional butter of coconut oil, however, please feel free to add 1 tbsp if you prefer.

Yoghurt: Please feel free to use plant-based yoghurt or natural yoghurt. I sometimes use soy yoghurt and the result is equally amazing.

Could you wish for a more comforting breakfast with 2-3 spoons of yoghurt and a little bit of honey drizzle on top? Even better – have it as an afternoon pick me up with a gorgeous cup of hot coffee or tea, and you will definitely push through those last few hours at work.

Please enjoy, good luck and let me know how did you like it!

Until next time,

Nora from My Honeycomb Kitchen

1 thought on “Banana Oat Bread”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s