This wholesome breakfast loaf is moist, fruity, and naturally sweet. By combining hearty oat flour with ripe mashed bananas, the bread stays incredibly soft and tender for days without needing refined wheat flours or processed sugars. Bursts of juicy mixed berries provide vibrant color and tart flavor throughout, making this a healthy, comforting choice for mornings or snacking.
Ingredients
The Fruit Base: 2 ripe bananas (mashed), 1 cup mixed berries (fresh or frozen blueberries, raspberries, or blackberries)
Dry Grains: 1 1/2 cups oat flour
Liquids & Binders: 2 large eggs, 1/2 cup milk, 1/3 cup honey or maple syrup
Leavening: 1 tsp baking powder
Optional Finish: 1 tsp vanilla extract or a pinch of ground cinnamon
Instructions
Step 1: Preheat and Line the Pan
Preheat your oven to 350°F (175°C). Line a standard 8.5×4.5-inch loaf pan with a sheet of parchment paper, letting the excess hang over the longer edges so you can easily lift the bread out after baking.
Step 2: Whisk the Wet Ingredients
In a large bowl, thoroughly mash the 2 ripe bananas until smooth. Add the 2 eggs, 1/3 cup honey, and 1/2 cup milk. Whisk the mixture vigorously until all the wet ingredients are completely uniform and blended.
Step 3: Mix the Batter
Add the 1 1/2 cups of oat flour and 1 tsp of baking powder to the bowl. Switch to a rubber spatula and gently fold the ingredients together just until a cohesive batter forms and no dry pockets of oat flour remain.
Step 4: Fold in the Berries
Set aside about 2 tablespoons of your mixed berries for the top decoration. Toss the remaining berries into the batter and fold them in very gently using just 2 or 3 sweeps of your spatula to avoid bursting the fruit and tinting the whole loaf purple or blue.
Step 5: Fill and Decorate the Loaf Pan
Pour the batter into your lined loaf pan, smoothing the top level. Press the reserved berries lightly into the exposed top surface. This step ensures that beautiful, juicy bursts of fruit remain visible on the crust once baked, as shown in image_14.png.
Step 6: Bake, Cool, and Slice
Bake in the preheated oven for 45 to 55 minutes. The banana bread is done when the top crust has turned a deep, rustic golden brown and a toothpick inserted into the center comes out clean. Lift the bread out using the parchment paper handles and let it rest on a cutting board, mimicking the presentation in image_14.png. Cool for at least 15 minutes before slicing.