Ingredients
- 3 large ripe bananas
- 2 cups rolled oats
- 1/2 cup milk
- Optional: a pinch of cinnamon
Instructions
- Preheat the oven to 180°C (350°F) and grease or line a loaf pan.
- Mash the bananas in a bowl until smooth.
- Blend the rolled oats into a flour-like consistency.
- Add the oat flour to the mashed bananas.
- Pour in the milk and mix until fully combined.
- Add cinnamon if using and stir well.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30–40 minutes until firm and a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Notes
- Use very ripe bananas for best sweetness and texture.
- Blending oats is important for a smoother bread.
- Allow bread to cool completely to avoid a gummy texture.
- Add nuts, chocolate chips, or dried fruit for variation.
- Store at room temperature for 2 days or refrigerate up to 5 days.
- Freeze slices individually for up to 2 months.
- Optional baking powder can be added for a lighter texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 6g
- Sodium: 35mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 2mg
