Banana oat loaf

I really didn’t know what to call this. I attempted to make a loaf that was like banana bread but more oaty, made from breakfast porridge oats, and add apple and cinnamon flavours to it. It still tastes like banana bread, just different. But amazing!

I am not even exaggerating when I tell you it could potentially come under my top 5 best recipes ever. Something about it is just perfection; the consistency, the flavour – just everything.

Problem is, it still tastes a bit like banana bread and then I decorated it with rose petals which gives the idea that it’s rosy but it’s not! So perhaps I’ll make it again and take a picture that is a better representation of what this actually is!

Regardless, it is simply divine. Perfect for breakfast or as a snack, and full of oaty goodness.

High in fibre and so easy to make, I highly recommend making this ASAP!


2.5 cups porridge oats
3/4 cup coconut palm sugar
1 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp vanilla powder
1/2 tsp cinnamon
1/4 cup almond milk
2 heaped tbsp applesauce (homemade or store-bought if easier)
1 heaped tbsp coconut oil, melted
3 ripe bananas


Heat the oven to 180* and line a loaf tin.

Put the oats in a food processor and blend until they form a meal.

Add the ground oats to a bowl with the bicarb, baking powder, vanilla and cinnamon and mix.

In another bowl mash the bananas and add the almond milk, coconut palm sugar, applesauce and coconut oil and mix.

Mix the dry ingredients into the wet and stir until fully incorporated.

Transfer to the prepared loaf tin and bake for 25-30 minutes (25 should be fine with a fan oven). It should still be moist when it comes out.

Leave to cool then store in an airtight container for up to 5 days.

Love & health,

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