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8-10 slices
How to make Ulu Hye's

Healthier Banana Bread

Who doesn’t love banana bread? A classic, go-to bite for breakfast and in-between meals, it’s the perfect way to use up all of those ripe old bananas. Our healthier version of banana bread is refined sugar-free and contains oat flour, which is a great source of dietary fibre, antioxidants, minerals and B vitamins. Whereas bananas, as we know, are high in potassium and also contain vitamin B6 and vitamin C.

An easy but delicious recipe that can be altered to your taste and dietary requirements with a few simple swaps, give it a try and let us know what you think!


  • 3 medium bananas
  • 2 tsp vanilla extract
  • 1/3 cup melted coconut oil or butter
  • 2 flax eggs/egg replacement/eggs
  • 1/4 cup almond milk (we made our with Almond Mylk Base)
  • 1 cup plain flour
  • 1/2 cup oat flour
  • 2/3 cup rolled oats (or quick oats if you prefer less oaty texture)
  • 1/2 cup coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp bicarb soda
  • 1 tsp cinnamon
  • Pinch of salt



Preheat oven to 170°C.

In a large bowl, mash the bananas well, add remaining wet ingredients and mix until combined.

Combine the dry ingredients and fold until all lumps are gone.

Pour into a prepared loaf tin using either silicon/baking paper/greased tin and bake until golden on top and a skewer comes out clean (approx. 35-45 minutes).

Transfer to wire rack and let completely cool before slicing.


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