There’s something undeniably comforting about the aroma of freshly baked banana bread wafting through your kitchen. This Oatmeal Banana Bread takes that classic favorite to the next level by blending heart-healthy rolled oats, naturally sweet honey, and creamy coconut yogurt for a moist, flavorful loaf. With the added crunch of pecans and a subtle hint of cinnamon, this gluten-free recipe is perfect for breakfast, a midday snack, or even a light dessert. Whether you’re enjoying a slice with a cup of tea or sharing it with loved ones, this nutritious banana bread will bring warmth to every bite.
Recipe
Serves 12
2 eggs
½ cup (170g) honey
½ cup (140g) coconut yogurt
3 ripe bananas, mashed
1 ½ cups (180g ) gluten-free all-purpose flour
2 cups (160g) rolled oats
1 tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
1 cup (125g) pecans, chopped
How to Prepare
Preheat the oven to 350°F (180°C). Line a 9×5 inch loaf tin with baking paper.
In a large bowl, beat the eggs and honey together until frothy, then whisk in the yogurt and mashed banana.
In another bowl, combine the flour, rolled oats, baking soda, salt, and ground cinnamon. Fold the dry ingredients into the wet ingredients and mix until incorporated. Add in the pecans, gently stir through the cake batter and pour into the loaf tin.
Place the tin into the hot oven and bake for 50-60 minutes, or until golden brown and a toothpick inserted into the center of the banana bread comes out clean.
Remove the tin from the oven, set onto a wire rack and allow to cool completely before slicing.
