Oat Flour Banana Bread
Breakfast · Bread · Gifts from the Kitchen · Vegan · Gluten-Free · Dairy-Free · Nut-Free · Egg-Free · Anti-inflammatory · Time: 45 min · Servings: 12 · Difficulty: Easy
There is a specific kind of comfort found in a warm slice of banana bread, but this version is for the days when you want something intentional and better for your body.
I first started making this during a really personal time—while preparing for our IVF journey. My gynecologist gave me a list of anti-inflammatory foods to stick to, and I needed a recipe that fit those rules but still felt like a comforting break in the day.
Because this recipe is about nourishment, it isn’t a heavy, sugary dessert or a fudgy brownie. Instead, it is a true bread: hearty, nutty, and only lightly sweet. By skipping the butter and refined sugars, the actual flavor of the ingredients comes through. Oat flour gives it a soft, rustic base that’s naturally gluten-friendly, and extra virgin olive oil keeps the crumb silky and moist for days without making it feel heavy.
Unlike most recipes that use blackened bananas, I use fruit that is just starting to freckle. This keeps the sugar lower and the flavor bright and fresh. Filled with melty pools of 85% dark chocolate, this loaf has become my favorite way to slow down, whether it's for breakfast or a quick afternoon pause. It’s honest, wholesome, and feels good to eat.
Why These Ingredients Work
What I love most about this banana bread is that every ingredient has a purpose. Nothing feels excessive or overly heavy, yet the loaf still turns out incredibly soft, rich, and satisfying.
Oat flour gives the bread its tender, rustic texture while adding extra fibre and a more wholesome feel than traditional white flour. Extra virgin olive oil keeps the crumb moist for days and adds richness without the heaviness of butter.
Instead of relying on lots of refined sugar, coconut sugar and lightly freckled bananas bring a softer, more natural sweetness that lets the flavour of the oats, cinnamon, and dark chocolate stand out.
And the dark chocolate is intentional too. Using 85% chocolate adds depth and richness without turning the loaf into a sugary dessert. The result is a banana bread that feels balanced — comforting enough for a slow morning, but nourishing enough to enjoy every day.
How to Enjoy It
This banana bread is simple enough to enjoy as a quick grab-and-go snack, but it feels especially comforting when you slow down and serve it a little more intentionally.
My favourite way to eat it is slightly warm with a generous spoonful of Greek yogurt on top. The creamy tang balances the richness of the dark chocolate beautifully. On slower mornings, I’ll caramelise a few banana slices in a pan until golden and soft, then layer them over each slice for a little extra warmth and sweetness.
It also pairs beautifully with a swipe of salted almond butter for added richness and protein, alongside a hot flat white or a fragrant cup of Earl Grey tea. And lately, while navigating pregnancy, I’ve been reaching for it most often with a comforting cup of decaf coffee.
Whether eaten plain, toasted, or dressed up with toppings, this loaf is the kind of bake that fits quietly into everyday life — comforting in the morning, grounding in the afternoon, and always satisfying without feeling heavy.
Ingredients
- 3 ripe Bananas (not overly spotty (about 300g, mashed))
- 45 g Coconut Sugar
- 2 whole Eggs (room temperature)
- 60 g Soy Milk
- 40 g Extra Virgin Olive oil
- 8 g Vanilla Extract
- 200 g Oat Flour
- 8 g Baking Powder
- 1.5 g Cinnamon (optional, anti-inflammatory boost)
- pinch of Salt
- 60 g 85% dark chocolate chunks (40 g for the batter, 20 g for topping)
Directions
- Prep the tin & oven Grease a loaf tin (approx. 22 × 12 cm) or line it with baking paper. Preheat oven to 175 °C.
- Chop chocolate If using a chocolate bar, chop into small chunks. Set aside.
- Mix wet ingredients Mash bananas in a large bowl. Stir in coconut sugar until blended. Add eggs, soy milk, olive oil, and vanilla, whisking until smooth.
- Add dry ingredients Fold in oat flour, baking powder, cinnamon (if using), and salt until just combined. Do not overmix.
- Add chocolate Stir in about ⅔ of the 85% dark chocolate chunks.
- Bake Pour batter into the prepared tin. Sprinkle the remaining 85% dark chocolate chunks over the top. Bake for 45–50 minutes. Check at 45 minutes — the loaf should be golden, and a skewer inserted should come out mostly clean with a few moist crumbs.
- Cool & slice Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Slice into 12 half-inch pieces before serving.