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Breakfast for One

Moist Banana Oat Bread

A wheat flour-free, refined sugar-free banana bread made in a blender and baked into two mini loaves in almost half the time. Rolled oats, cocoa powder, and maple syrup create a deep, caramelized banana flavor, while plain yogurt keeps every slice fluffy and moist.
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Yield: 2 mini loaves
Total Time: 50 minutes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp salt
Wet Ingredients
  • 2 small bananas
  • 1 egg
  • ¼ cup maple syrup or slightly less
  • ¼ cup melted unsalted butter (½ stick)
  • ¼ cup plain yogurt
  • ½ tsp vanilla extract
Mix-ins and Topping
  • ¼ cup chopped walnuts, pecans, or almonds with extra for topping

Instructions

  • Add all dry ingredients to a blender and blend until oats are finely ground. Transfer to a mixing bowl.
  • Add all wet ingredients to the blender and blend briefly until smooth. If melted butter is hot, let it cool slightly first.
  • Pour wet mixture into dry ingredients and mix just until no dry streaks remain. Fold in chopped nuts.
  • Grease two mini loaf pans and divide batter evenly. Top with extra nuts if desired.
  • Bake at 350°F (180°C) for 35–40 minutes, or until a toothpick comes out clean or with dry crumbs.
  • Cool completely before slicing.

Watch the Recipe

Notes

Don't overmix the batter — mix just until combined for the best texture. If your melted butter is hot, let it cool slightly before blending with the wet ingredients. The loaves must cool completely before slicing or they'll fall apart. They taste even better the next day, so patience pays off!