First posted: Apr 13, 2019

One Bowl Banana Bread



Cooks in:        Serves:Makes 1 large loaf

  • 3 ripe bananas, mashed
  • 3 eggs (or 3 Tbsp chia / flax seeds soaked in 6 Tbsp water for 5-10minutes)
  • 1/4 cup coconut oil, warmed until liquid
  • 1/4 cup honey or maple syrup
  • 1/4 cup yoghurt
  • 1 cup almond flour
  • 1 cup gluten-free oat flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • Pinch of salt
Optional to add in:
  • 1/2 cup raisins or chopped nuts or chocolate chips

What to do

1. Pre-heat oven to 180°C and lightly grease a bread loaf tin.

2. Add all of your wet ingredients to a large mixing bowl and whisk gently until combined. Add in the dry ingredients and mix again, and then stir through any nuts / raisins or chocolate chips until well combined.

3. Pour the mixture into your loaf tin and bake for 40 minutes, or until fragrant and a skewer or small sharp knife inserted into the centre of the loaf tin comes out clean.

4. Remove from the oven, allow to cool in the tin for a few minutes and then transfer to a wire cooling rack. Serve immediately or leave to cool completely, slice and transfer to a freezer-proof container and freeze for on-the-go snacks or lunchboxes.

- To make your own oat flour: blend gluten free whole oats in a food processor until fine.
- You can also use flaxseeds in the same quantity if you don't have chia seeds as an egg replacement.
- I store roughly chopped over-ripe bananas in the freezer for recipes like this, just remove and thaw a few minutes before baking.

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