Time: 4 hours
Servings: 7 slices

This banana bread is crafted with a blend of regular flour and oat flour. Unlike other banana bread recipes, this one incorporates only a modest amount of honey for sweetness, resulting in a balanced flavor profile that’s not overly sweet. Personally, I find it most delightful when served with a generous smear of col butter and a sprinkle of sea salt.


180 g plain yoghurt
100 g banana mashed
1 tbsp honey
0.5 tsp baking soda
60 g all-purpose flour
35 g oat flour
25 g walnuts, chopped
0.5 tsp cinnamon
0.25 tsp salt

butter for buttering the loaf


Preheat the oven to 175 C / 350 F.

In a large bowl, combine plain yogurt, mashed banana, honey, and baking soda.

In a separate bowl, combine all-purpose flour, oat flour, chopped walnuts, cinnamon, and salt.

Pour the dry ingredients into the bowl with the wet ingredients and use a spatula to combine.

Batter a small square bread loaf (10 cm x 10 cm).

Transfer the batter to the buttered bread loaf and press down gently.

Bake for 50 minutes, then cover the loaf with a lid and bake for another 40 minutes. The internal temperature of the bread should now be at least 99 C.

Remove from oven and let cool completely in the loaf for at least 1 hour.

Slice and enjoy!


The texture of this bread may slightly vary depending on the type of yogurt used.

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