Go Back Email Link
+ servings
Baked Banana Oatmeal Mini Loaf

Baked Banana Oatmeal Mini Loaf

3.5 from 12 votes
Course: Snack
Cuisine: American
Keyword: baked banana oatmeal mini loaf
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8 mini loaf
Author: Tara Tan
A delicious and healthy baked banana oatmeal mini loaf with dark chocolate chips and blueberry toppings which is perfect for breakfast or snacks.
Print Recipe Pin Recipe

Ingredients

  • 3 very ripe bananas (heaping 1 cup), mashed
  • 2 eggs
  • 2 1/2 cups rolled oats
  • 1 cup almond flour or almond meal
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups unsweetened almond milk or your milk of choice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt

Toppings

  • dark chocolate chips
  • fresh blueberries

Instructions

  • Pre-heat oven at 350 degrees F. Spray a mini loaf pan with baking spray. You can also use a 12-cup regular-sized muffin tray.
  • In a large bowl, mash the bananas using a potato masher or a fork. It's okay if there are chunks of bananas left as these give the loaves a great texture. Add the eggs, milk, vanilla extract, and whisk until well incorporated.
  • In another bowl, whisk together the oats, almond meal, baking powder, cinnamon, nutmeg and salt. Mix well for the baking powder to spread throughout the mixture as this makes the loaves rise evenly. Combine the dry ingredients into the wet and gently stir until mixed together. Scoop the batter into each of the mini-loaf pans, and then top with your toppings of choice.
  • Bake for about 20-25 minutes or until the top is browned and the toppings are melted and bubbly. I turn the pan halfway through so the loaves cook evenly. If using a muffin cup tray, reduce the baking time to about 5 minutes. You can also insert a toothpick in the middle and when it comes out clean, it's done. Once cooked, let it cool on the wire rack for 5-7 minutes and then using a spatula gently take them out of the pan and let it continue to cool on the rack.
    Store in the fridge for up to 5 days or in the freezer for longer storage. To serve, smear with some nut butter while warm.

Notes

*for vegan options, sub one egg with 1 tablespoon flaxmeal combined with 2.5 tablespoons of water.  Mix and let it sit for a few minutes to thicken, before adding into the batter.
Tried this recipe?Mention @fitfoodiemommy or tag #fitfoodiemommy!