It is healthy, gluten free and ready with ingredients in your pantry. I limit the amount of gluten we eat to 2-3 times a week, as it helps us manage our overall gut health. The bananas have to be ripe for the flavor to be rich, and chocolate chips lend a beautiful complimentary taste layer.

Prep Time: 5 Mins

Cooking Time: 45 mins
Recipe Level: Easy
Spice Level: None

Serves: 4 People
Shelf Life: Eat fresh
Serving Suggestion: Good for breakfast, snack or on the go. Is delish with peanut butter and whipped cream topping 🙂


An electric blender, bread loaf pan/ baking cardboard moulds.


  • 1.5C or 150 gms Oats
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • A pinch salt
  • 1/3C chocolate chips/ nuts & dry fruits (optional)
  • 2 bananas
  • 2 eggs
  • 1tsp Vanilla extract or powder
  • 1/3 C or 75ml or 75 gms cooking oil
  • 1/2C or 100 gms granulated white sugar
  • 1/4C or 60 ml yogurt


  1. Preheat oven to 180°C. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside.
  2. Toast the oats in a pan to release nutty flavor. Grind, sieve and keep.
  3. Add all ingredients to a mixing bowl and use a mixer until smooth and well combined. Pour batter into prepared loaf pan. (Garnish the top of the batter with thinly sliced banana or broken oats, if desired)
  4. Bake for 45-60 minutes or until a skewer inserted in the center comes out clean.
  5. Let loaf cool completely.
  6. Store bread in an airtight container in the refrigerator.


  • You may decorate with slices of banana and chocolate chips or a sprinkle of oats

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