Go Back
Moist and tender banana bread with oat and coconut flours. No eggs!

Banana Oat Bread (Gluten-Free, Eggless)

Moist and tender banana bread with oat and coconut flours. No eggs!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Makes: 6 x4 mini loaf
Print Recipe Pin Recipe

Ingredients
  

  • 3/4 cup finely ground oats
  • 1/2 cup coconut flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 large banana very ripe
  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • 1/4 cup plain yoghurt
  • 1/2 tsp vanilla extract
  • 2 tbsps milk optional
  • Dark chocolate chunks for topping optional

Instructions

  • Preheat the oven to 175 C. Lightly grease a 6x4 mini loaf tin. Line it with baking paper and grease the paper too, leaving a little overhang for easy removal.
  • In a mixing bowl, combine the ground oats, coconut flour, baking powder, baking soda. Mix well and set aside.
  • In a smaller bowl, mash the banana very well, then add the oil and honey (measure the oil first, and then the honey so that it doesn't stick to the measuring cup). Whisk well to combine.
  • Now add the yoghurt and vanilla and mix till combined. Pour into the oats mixture and fold gently.
  • If the mixture seems too thick (oats and coconut flour absorb moisture very quickly), stir in the milk, then spoon the batter into the prepared cake tin.
  • Bake for 20 to 25 minutes, until a toothpick poked in the center comes out clean and the top is lightly browned.
  • Cool for 15 minutes in the tin, then take the cake out and place on a wire rack. Set aside to cool completely before slicing, because the cake is fragile and will break if still warm while cutting. I prefer to store this in the fridge and also think it tastes best cold!

Notes

*To keep this completely free of refined sugar, use sugar-free chocolate for the topping. Use dairy-free milk and yoghurt to make this vegan.
*Double the recipe for a standard 9x5 loaf.