Step-by-Step Instructions
1. Prep the Oven and Pan Preheat your oven to 350°F (175°C). Line a standard 8.5 x 4.5-inch loaf pan with parchment paper, allowing some overhang on the sides for easy removal later. Lightly grease any exposed edges.
2. Mash and Mix the Wet Ingredients In a large mixing bowl, mash the 2 ripe bananas with a fork until they are mostly smooth. Whisk in the 2 eggs, 1/3 cup of honey, and 1/2 cup of milk until the mixture is completely combined and uniform.
3. Combine the Dry Ingredients Add the 1 1/2 cups of oat flour and 1 teaspoon of baking powder directly into the wet ingredients. Gently fold the mixture together using a spatula just until the flour disappears. Be careful not to overmix, as you want to keep the texture light.
4. Fold in the Berries Gently toss your 1 cup of mixed berries with a tiny pinch of oat flour (this keeps them from sinking to the bottom of the loaf). Fold about three-quarters of the berries into the batter.
5. Bake to Golden Perfection Pour the batter into your prepared loaf pan and smooth the top. Scatter the remaining berries over the surface, pressing them down very slightly into the batter so they stay securely in place as it bakes. Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Slice Remove the bread from the oven and let it cool in the pan for about 10 minutes. Use the parchment paper handles to lift the loaf out and transfer it to a wire rack to cool completely before slicing.
Pro-Tips for the Best Banana Oat Bread
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Make Your Own Oat Flour: If you don’t have store-bought oat flour on hand, simply blend rolled oats in a high-speed blender or food processor until they reach a fine, powdery consistency.
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Using Frozen Berries: If you are using frozen mixed berries, do not thaw them before adding them to the batter. Thawing will cause their juices to bleed, turning your entire loaf a gray-purple color.
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Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or keep it in the refrigerator for up to a week. This bread also freezes beautifully when sliced!
