A naturally sweet quick bread made with bananas, berries, oat flour, honey, and milk. Moist, gluten-free if using certified gluten-free oat flour, and perfect for breakfast or snacks.

Yield: 1 loaf (8–10 slices)
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour 15 minutes

Ingredients

• 2 ripe bananas, mashed (about 1 cup)
• 1 cup mixed berries (fresh or frozen)
• 1½ cups oat flour
• 2 large eggs
• ⅓ cup honey
• ½ cup milk (dairy or unsweetened plant milk)
• 1 teaspoon baking powder
• ¼ teaspoon salt (recommended for better flavor)
• 1 teaspoon vanilla extract (optional)
• ½ teaspoon cinnamon (optional)

Equipment

• 9×5-inch loaf pan
• Mixing bowls
• Whisk
• Spatula
• Cooling rack

Instructions

1. Prepare the oven

• Preheat oven to 350°F (175°C).
• Grease a loaf pan or line it with parchment paper.

2. Mix wet ingredients

In a large bowl, whisk together:

• Mashed bananas
• Eggs
• Honey
• Milk
• Vanilla (if using)

Mix until smooth.

3. Add dry ingredients

Stir in:

• Oat flour
• Baking powder
• Salt
• Cinnamon (if using)

Mix just until combined.

4. Fold in berries

• Gently fold in the mixed berries.
• If using frozen berries, do not thaw them first.

5. Bake

• Pour batter into prepared pan.
• Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

6. Cool

• Let cool in the pan for 10–15 minutes.
• Transfer to a cooling rack and cool completely before slicing.

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Nutrition Information (Approximate)

Per slice (1 of 10 slices)

Values are estimates and vary with the type of berries and milk used.

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Helpful Tips

• Use very ripe bananas with brown spots for the sweetest flavor.
• Toss berries in 1 teaspoon oat flour before adding to reduce sinking.
• Don’t overmix the batter or the bread may become dense.
• Cover loosely with foil during the last 15 minutes if the top browns too quickly.

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Storage

• Room temperature: 2 days in an airtight container.
• Refrigerator: Up to 5 days.
• Freezer: Wrap slices individually and freeze for up to 3 months.

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Variations

• Add ½ cup chopped walnuts or pecans.
• Mix in ¼ cup dark chocolate chips.
• Add lemon zest for a brighter flavor.
• Replace honey with maple syrup.
• Add 1 tablespoon chia or flaxseed for extra fiber.

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Frequently Asked Questions

Q: Can I use frozen berries?
A: Yes. Add them frozen to prevent excess moisture and color bleeding.

Q: Can I make this dairy-free?
A: Yes. Use almond, oat, soy, or coconut milk.

Q: Is this gluten-free?
A: Yes, if you use certified gluten-free oat flour.

Q: Can I make muffins instead?
A: Yes. Fill muffin cups about ¾ full and bake at 350°F (175°C) for 20–25 minutes.

Q: Can I substitute maple syrup for honey?
A: Yes. Use the same amount (⅓ cup).

Q: Can I use whole wheat flour instead of oat flour?
A: Yes, but the texture will be a bit denser. Start with the same amount and adjust if needed.

Q: Why did my loaf sink in the middle?
A: Common reasons include underbaking, overmixing, opening the oven too early, or using too much moisture from thawed berries.

Q: Can I reduce the sweetness?
A: Yes. Reduce the honey to ¼ cup if your bananas are very ripe.

Q: How do I know it’s done?
A: A toothpick inserted into the center should come out clean or with just a few moist crumbs, and the internal temperature should be about 200–205°F (93–96°C).