There's something utterly nostalgic about banana bread—the kind of kitchen magic that fills your home with the smell of golden warmth and sweet spices, wrapping around you like your favourite jumper on a chilly morning. This one's no exception. With ripe bananas as the star, it's gently spiced with cinnamon, cardamom, nutmeg, and a whisper of vanilla, offering just the right balance of comfort and wholesomeness. Whether it's baking away on a lazy Sunday or cooling on the counter after a busy weekday, this loaf is all the proof you need that simple pleasures really are the best.

Naturally sweetened with honey or maple syrup and packed with fibre-rich oats instead of refined flour, this banana oat bread is as nourishing as it is delicious. It's an easy, one-bowl recipe—ideal for school lunchboxes, mid-morning tea breaks, or late-night nibbles. And the best bit? You likely have all the ingredients in your kitchen. 

One Bowl Banana Oat Loaf

Prep time: 10 minutes | Cook time: 40 minutes | 4-6 servings 

Ingredients: 

• 3 ripe bananas (the riper, the better) 
  
• 2 large eggs
• 180g (2 cups) rolled oats, blended into flour 
  
• 1 tsp vanilla extract 
  
• 1 tsp ground cinnamon
• 1/4 tsp ground cardamom 
  
• 1/4 tsp ground nutmeg 
  
• 1/8 tsp ground ginger 
  
• 2 tablespoons olive oil or melted coconut oil
• 1 tsp baking powder
• 1/2 tsp baking soda 
  
• 1/2 tsp sea salt 
  
• 60ml (1/4 cup) honey or maple syrup 
  
• 50g (1/3 cup) chopped dates 
  
• 40g chopped walnuts

Directions:

1. Preheat oven to 180°C (350°F). Line a standard loaf tin with baking paper or lightly grease with oil. 

2. In a large bowl, mash bananas until smooth. Whisk in eggs, honey or maple syrup, vanilla, and olive oil until combined.

3. Stir in the oat flour, baking powder, baking soda, salt and spices until just combined. 

4. Gently fold in the dates and chopped walnuts, being careful not to overmix.

5. Pour the batter into the prepared tin. If you like, sprinkle a few oats or extra nuts on top.

6. Bake for 35-40 minutes, or until golden and a skewer inserted into the centre comes out clean.

7. Allow to cool in the tin for 10 minutes before transferring to a wire rack. Enjoy warm or cool with a dollop of Greek yoghurt or nut butter.

Hints & Tips

Leftovers - Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days.

Make Ahead - Bake the loaf the day before—it gets even more flavourful overnight!

Freezer-Friendly - Slice and freeze individually for easy grab-and-go breakfasts. Just toast or microwave when needed.