Banana & Oat Bread

A healthier, dairy-free version of banana bread (with vegan option) made with the goodness of oats and unrefined sweeteners.
Course Snack
Cuisine Australian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people
Author Sally


  • 2 large overripe bananas or 3 small
  • ¼ cup honey
  • ¼ cup coconut oil melted
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1 egg*
  • cup coconut sugar
  • tsp baking powder
  • ½ tsp baking soda
  • cup quick cooking oats
  • cup wholemeal plain flour


  • Preheat oven to 180 degrees and line a loaf pan with baking paper lightly sprayed with oil.
  • Mash bananas in a large bowl. Add in honey, coconut oil, vanilla, apple cider vinegar, cinnamon and salt and mix together using a wire whisk. Add in egg, sugar, baking powder and baking soda and continue to mix.
  • Sift flour directly into the bowl to ensure there are no lumps and whisk mixture until just combined. Add in oats and fold through using a spatula.
  • Pour mixture into lined pan ensuring it is evenly spread and top with a sprinkle of oats. Bake in fan forced oven for 30-35 minutes until golden. Be careful not to over-bake as you want the inside to remain soft and moist.


Adapted from Ceara’s Kitchen
Vegan Option! Recipe can be made vegan by replacing the egg with a flax egg and swapping the honey for maple syrup.
Tip! Measure the coconut oil first before using the same measuring cup for the honey. The residual oil in the cup will allow the honey to easily slip out without having to scrape the sides and make a mess.