Oat Bread with Banana, Flaxseed and Seeds

Ingredients

• 300 goats
• 4 mediumeggs
• 2ripe bananas
• 60 gsunflower seeds
• 60 gpumpkin seeds
• 2 tablespoonsflaxseed
• 2 teaspoonscinnamon
• 2 teaspoonsbaking powder

Instructions

1. 1

   Mix the batter

   Heat the oven to 180°C. Mash the bananas with a fork in a mixing bowl, or blend them with an immersion blender. Add the oats, eggs, sunflower seeds, pumpkin seeds, flaxseed, cinnamon and baking powder, then mix well. Pour the batter into a greased loaf tin.

2. 2

   Bake the loaf

   Bake for 35 minutes, until the loaf is golden brown.

What is oat bread with banana?

This is a compact, grain-based loaf rather than a conventional yeasted bread: oats form the bulk, while eggs and mashed banana bind the mixture. It fits the Dutch home-baking tradition of practical, filling bakes, with seeds adding a nutty finish.

Ripe bananas bring sweetness and moisture, and cinnamon gives the loaf a warm flavour. The result is easy to portion for breakfast or a snack.

Nutrition and macros by portion

The nutrition label shows one serving as written: 154 calories, 7g protein, 18g carbs, 7g fat.

Oats and bananas provide most of the carbohydrates, while eggs and seeds contribute much of the protein and fat. Pair a slice with yoghurt or cottage cheese and fresh fruit for a more balanced breakfast.

Why these ingredients work

Oats: they make up the loaf’s structure, so mix them thoroughly with the wet ingredients for an even batter.

Bananas and eggs: mashed banana helps hold the mixture together, while eggs set as the loaf bakes.

Seeds and flaxseed: sunflower and pumpkin seeds add crunch, while flaxseed contributes a finer, slightly earthy texture.

Getting the batter right

Banana mash: mash until there are no large pieces, so its moisture is spread through the loaf. A few small soft lumps are fine.

Even mixing: stir until the oats and seeds are distributed throughout, scraping the bottom of the bowl so no dry pockets remain.

How to judge doneness

Colour: the top should be golden brown after about 35 minutes at 180°C. If it still looks pale, give it a little more time and check again.

Texture: the loaf should feel set rather than loose in the centre. Let it cool before slicing, as the crumb firms up as it rests.

Choose a suitable loaf tin

Greasing: coat the tin well before adding the batter, including the corners, to make it easier to release the loaf.

Filling: spread the mixture evenly in the tin so it bakes at a consistent rate and the top does not have deep dips.

Serving and timing

The method calls for 35 minutes of baking; allow additional time for the oven to heat and the loaf to cool before slicing. A fully cooled loaf is easier to cut neatly.

Serve slices plain or with yoghurt or fruit for breakfast. For a snack, pair a slice with a source of protein such as cottage cheese.

Recipe notes & tips

• Use fully ripe bananas for easier mashing and a sweeter loaf.
• Grease the loaf tin thoroughly, especially around the corners.
• Mix the batter until the seeds are spread evenly through it.
• Let the loaf cool before slicing to help it hold its shape.
• Slice the cooled loaf before freezing so portions are easy to take out.

Variations

• Add walnuts: fold in chopped walnuts for extra crunch.
• Use mixed seeds: swap some sunflower or pumpkin seeds for sesame seeds.
• Add vanilla: mix a little vanilla extract into the mashed banana.
• Include dried fruit: stir in chopped dates or raisins for sweeter bites.
• Boost the spice: add a pinch of ground ginger alongside the cinnamon.

Common mistakes to avoid

• Underripe bananas: they are harder to mash and less sweet; use bananas with plenty of brown speckles.
• Uneven mixing: dry pockets can remain in the loaf; scrape the bowl as you stir.
• Unprepared tin: the loaf may stick; grease the tin well before filling it.
• Slicing too soon: a warm loaf can crumble; let it cool before cutting.
• Judging by colour alone: check that the centre is set as well as looking for a golden top.

How to store

Keep the cooled loaf in an airtight container in the fridge for up to 4 days. To freeze, slice it and wrap the portions well; defrost as needed and warm briefly in a toaster or oven.

Frequently asked questions