🫐 Banana Berry Oat Bread

The photo appears to show a moist banana-and-mixed-berry oat-flour loaf. I’d make it with the quantities shown in the image, with a little salt and optional vanilla/cinnamon for better flavor. A closely matching published version uses these same core ingredients and bakes at 175°C/350°F for about 50–60 minutes.
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sipthesoup.com

Ingredients
Ingredient Amount
Very ripe bananas 2
Mixed berries 1 cup / ~140 g
Oat flour 1½ cups / ~180 g
Large eggs 2
Honey ⅓ cup / ~115 g
Milk ½ cup / 120 ml
Baking powder 1 tsp
Salt ¼ tsp
Vanilla extract 1 tsp optional
Ground cinnamon ½ tsp optional

Berries: blueberries, raspberries, strawberries, blackberries, or a frozen mixed-berry blend all work. If using frozen berries, you can fold them in frozen rather than thawing them.
S
sipthesoup.com

Step-by-Step Method
1. Prepare the pan
Heat oven to 175°C / 350°F.
Line a 9 × 5-inch loaf pan with parchment paper.
Lightly grease the sides.
2. Mash the bananas
Use very ripe bananas—the ones with plenty of brown spots are best.

Mash 2 bananas until mostly smooth.

You should have roughly 1 cup of mashed banana.

3. Mix the wet ingredients
In a large bowl, whisk together:

Mashed bananas
2 eggs
⅓ cup honey
½ cup milk
1 tsp vanilla, if using
Whisk until everything is evenly combined.

4. Mix the dry ingredients
In another bowl combine:

1½ cups oat flour
1 tsp baking powder
¼ tsp salt
½ tsp cinnamon, if using
Mix well so the baking powder is distributed evenly.

5. Combine
Add the dry mixture to the banana mixture.

Fold gently with a spatula until just combined.

Don’t vigorously mix the batter. Oat flour absorbs liquid and the batter will thicken slightly as it sits.

6. Add the berries
Gently fold in 1 cup mixed berries.

If using raspberries or strawberries, avoid crushing them too much.

Tip: For frozen berries, don’t thaw them first; this helps prevent excessive liquid from entering the batter.
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sipthesoup.com

7. Fill the loaf pan
Pour the batter into the prepared pan.

Smooth the top with a spatula.

For a prettier loaf, reserve a few berries and gently press them onto the top.

8. Bake
Bake at:

175°C / 350°F for approximately 50–60 minutes.

Start checking around 50 minutes.

Insert a toothpick/skewer into the center. It should come out clean or with a few moist crumbs, but not wet batter. Similar oat-flour banana breads are also commonly baked around 350°F and checked with a toothpick or internal temperature.
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sipthesoup.com
+1

9. Cool
Remove from the oven and let it sit in the pan for 10–15 minutes.

Then lift it out using the parchment and place it on a cooling rack.

Allow it to cool substantially before slicing. Oat-flour bread becomes easier to slice as it cools. Important Tips for the Best Result
Use very ripe bananas
Brown-spotted bananas give you more sweetness and stronger banana flavor.

If your bananas are only yellow and firm, the loaf may be less sweet.

🫐 Don’t overload the berries
One cup is plenty. Too many berries can make the center excessively wet.

Use fine oat flour
Fine oat flour produces a more bread-like texture.

You can make oat flour yourself by blending rolled oats until very finely ground. Homemade oat flour is commonly used this way in banana bread recipes.
F
Farm to Table Foods

Milk substitutions
You can use:

Whole milk
Low-fat milk
Almond milk
Oat milk
Soy milk
Unsweetened coconut milk beverage
Honey substitutions
You can substitute the honey with approximately the same amount of maple syrup.

The flavor and moisture will change slightly.

Don’t skip the salt
Although only a small amount is needed, salt makes the banana and berry flavors noticeably better.

Nut Information
The recipe in the image does NOT contain nuts.

So as written, it is nut-free in terms of ingredients, but that does not automatically mean allergen-free.

If you want to add nuts, excellent choices are:

½ cup chopped walnuts
½ cup chopped pecans
¼ cup sliced almonds
¼ cup chopped hazelnuts
Nuts can also be sprinkled over the top before baking. Banana-oat breads commonly accommodate walnuts or pecans as optional additions.
H
Hawai’i Nutrition Center

Nut allergy
If serving someone with a serious nut allergy, check:

Your oat flour
Milk
Honey
Baking powder
Frozen berry packaging
for allergen/cross-contact information.

If the loaf needs to be completely nut-free, use ingredients specifically labelled according to your local allergen requirements.

Is It Gluten-Free?
It can be, but don’t assume it is.

Oats themselves are naturally gluten-free, but ordinary oat products can be exposed to wheat/gluten during processing.

For someone with celiac disease or medically necessary gluten avoidance, use certified gluten-free oat flour/oats and check all packaged ingredients.

A similar published recipe specifically describes the loaf as gluten-free when certified gluten-free oat flour is used.
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sipthesoup.com

🥚 Egg-Free Version
You can experiment with replacing each egg with a flax egg:

For 1 flax egg:

1 tbsp ground flaxseed
2½–3 tbsp water
Mix and allow it to gel for about 5–10 minutes.

For this recipe, use 2 flax eggs.

The texture will be somewhat denser and more moist than the egg version.

Dairy-Free Version
Simply use a plant-based milk such as:

Oat milk
Almond milk
Soy milk
Coconut milk beverage
The recipe itself contains no butter, so the milk is the primary dairy ingredient.

Can I Use Fresh or Frozen Berries?
Yes.

Fresh berries
Wash and dry them thoroughly before adding.

Frozen berries
Use them directly from the freezer.

Don’t thaw them first unless the particular berries release a lot of ice/water. Frozen berries can otherwise introduce additional moisture into the batter.
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sipthesoup.com

Why Is My Bread Wet in the Middle?
This is the most common problem with banana-berry oat bread.

Possible reasons:

Too much banana
Very juicy berries
Frozen berries released excess water
Loaf pan was too small/deep
Oven temperature is running low
Bread was removed too early
It was sliced while still very hot
Fix
If the top is brown but the center isn’t cooked:

Cover loosely with foil and continue baking until the center is set.

A toothpick should come out without liquid batter.

Why Did the Top Brown Too Quickly?
Oat flour + honey + banana can produce a nicely browned top before the center is finished.

If this happens, loosely cover the loaf with aluminum foil for the remaining baking time.

Don’t press the foil onto the batter.

FAQ
Can I make this without honey?
Yes. Maple syrup is the easiest replacement. You can also reduce the sweetener if your bananas are extremely ripe, although the texture and sweetness will change.

Can I use only blueberries?
Absolutely. Use 1 cup blueberries.

Can I use strawberries?
Yes. Dice large strawberries into small pieces and gently fold them in.

Can I add chocolate chips?
Yes. Add about ⅓–½ cup chocolate chips.

Can I add nuts?
Yes. ½ cup chopped walnuts or pecans works particularly well.

Can I make muffins?
Yes. Divide the batter among a lined muffin tin and begin checking around 18–25 minutes, depending on size. Similar oat/banana recipes use roughly 18–20 minutes for muffins.
G
Greenku Recipes

Can I double the recipe?
Yes, but don’t simply put twice the batter into the same loaf pan. Use two loaf pans or a suitably larger baking vessel.

Why did my loaf crumble?
Oat flour has no gluten structure, so this loaf is naturally more delicate than wheat-based bread. Let it cool before slicing and use a serrated knife.

Can I make my own oat flour?
Yes. Blend rolled oats in a high-speed blender or food processor until they resemble flour.
F
Farm to Table Foods

How should I store it?
Once completely cool, wrap it well or place it in an airtight container.

For longer storage, freeze individual slices so you can thaw only what you need. Published oat/banana bread recipes commonly recommend freezing for longer-term storage.
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SGQuakerChef
+1

Can I refrigerate it?
Yes. Refrigeration can extend its keeping quality, although it may make the bread somewhat firmer.

Let a slice come toward room temperature or warm it briefly before serving.

Serving Ideas
This bread is especially good:

Warm with butter
With Greek yogurt
With peanut or almond butter
With cream cheese
With extra fresh berries
With a drizzle of honey
Toasted for breakfast
As an afternoon snack
For a dessert-style version, serve warm with vanilla yogurt and fresh berries.

Quick Recipe Card
Banana Berry Oat Bread

Prep: 15 min
Bake: 50–60 min
Total: ~1 hr 15 min
Yield: 1 loaf / about 8–10 slices

Ingredients

2 ripe bananas
1 cup mixed berries
1½ cups oat flour
2 eggs
⅓ cup honey
½ cup milk
1 tsp baking powder
¼ tsp salt
1 tsp vanilla, optional
½ tsp cinnamon, optional
Method:
Mash bananas → whisk with eggs, honey and milk → combine oat flour, baking powder, salt and optional cinnamon → combine wet + dry → fold in berries → bake 175°C/350°F for 50–60 min → cool 10–15 min in pan → cool further on rack → slice.
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sipthesoup.com

Allergens: eggs; milk if dairy milk is used.
Nuts: none in the base recipe.
Gluten: use certified gluten-free oat flour if required.
Best texture: cool before slicing.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.