Tired of smoothies or cereal for breakfast? Well, today we’re switching things up with this sweet, warm Walnut Oatmeal Banana Bread.
When paired with a hard-boiled egg, yogurt, or some nut butter, it becomes a well-rounded and satisfying breakfast. Now you can have your cake (or I guess, banana bread) and eat it too.
Let’s get to baking. Begin by preheating the oven to 350F. In a bowl, mix the oat flour, cinnamon, brown sugar, and baking soda together and then add the wet ingredients to the bowl: 2 ripe bananas, vanilla extract, coconut oil, and almond milk. Using a hand mixer, mix everything together until a consistent texture has been reached. If you don’t have a hand mixer, alternatively you can blend the 2 bananas, vanilla extract, coconut oil and almond milk together, and then add the dry ingredients and continue blending until a consistent texture is reached.
Pour the batter into a mini loaf pan, top with the chopped walnuts, and slice your remaining banana in half, lengthwise. Next, press the banana halves into the top of the batter, and pop into the oven for about 50 minutes. Once the banana bread has cooled, portion the loaf into 6 slices. You can store this bread in the refrigerator for up to 1 week (hello meal prep). Just make sure you store it in an air-tight container.
Have other healthy breakfast swaps you love? Drop a line in the comments below!
- 1½ cups oat flour
- 1 teaspoon cinnamon powder
- 2 tablespoons brown sugar
- ¾ teaspoon baking soda
- 3 very ripe bananas
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil
- 2 tablespoons almond milk
- ¼ cup walnuts, chopped
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Preheat the oven to 350F
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In a bowl, mix the oat flour, cinnamon, brown sugar, and baking soda together
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Then add the wet ingredients to the bowl- 2 ripe bananas, vanilla extract, coconut oil, and almond milk
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Using a hand mixer, mix everything together until a consistent texture has been reached
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If you don’t have a hand mixer, alternatively you can blend the 2 bananas, vanilla extract, coconut oil and almond milk together, and then add the dry ingredients and continue blending until a consistent texture is reached
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Pour the batter into a mini loaf pan, top with the chopped walnuts, and slice your remaining banana in half, lengthwise
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Press the banana halves into the top of the batter, and pop into the oven for 50 minutes
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Once the banana bread has cooled, portion the loaf into 6 slices
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You can store this bread in the refrigerator for up to 1 week!
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Pair it with yogurt, nut butter spread, or an egg for a complete and satisfying breakfast!
Yields 3 servings, 1 serving is 2 slices
Going to try this I am not a fan of bananas what is another binding option?
Hey! So the main ingredient here is bananas, and replacing them would make this a totally different recipe. And with baking, measurements are so specific, that I really don’t want to make any swap recc’s that end up being disastrous in the kitchen. Sorry!
I must try this delicious recipe at my home, looking fine and healthy.
yes give it a shot! it’s super filling with a subtle sweetness
Tried it! It was delicious! Thanks for a greAt recipe?
you’re welcome!! glad you enjoyed <3
healthy
Hi Wendy and Jess, I love this recipe especially because I have a hard time digesting eggs and gluten. I’ve made it two times so far and replaced almond milk with soy milk because of a tree nut allergy (I also leave off the walnuts). Both time’s I’ve made it the batter is very thick. It feels more like a dough, really, and it doesn’t rise. The final product is like an inch tall and pretty dense. Is that what is supposed to happen? Tastes great, but it seems like it has more height in your pictures. If you have any suggestions that would be great!
Hi! I’d recommend slowly adding more milk until the batter resembles the typical banana bread batter (similar to thick cake batter) Hope that’s helpful!
Thanks, Wendy. I actually tried using a smaller loaf pan and it looks a lot more like the picture. Still just as tasty!
Awesome! Glad you enjoyed it!