• Serena Di Sabatino Di Diodoro

Mini Banana Oat Bread

Updated: May 17

During this COVID_19 quarantine everyone is making banana bread and I get why they do: it's very easy to make (you only need a bowl a fork and a spoon), bananas ripen very quickly and above all it's super delicious!!

Here I'm sharing with you my tiny single lady banana bread, which is just the scaled down version of Camihawke's recipe.


  • 1 small overripe banana

  • 16g dark chocolate chips

  • 22g walnuts

  • 30g oat flour

  • 30g whole wheat flour*

  • 25g dark brown sugar*

  • 31g plain yogurt

  • 4g baking powder

  • 12g vegetable oil

  • cinnamon

  • pinch of salt

--- TOPPINGS ---

  • Rolled Oats

  • Walnuts


  1. Preheat oven to 350°F (180°C) and cover a mini loaf tin with parchment paper (my tin is 12.5 cm x 6.5 cm).

  2. In a bowl smash the banana until you get a very creamy puree.

  3. Add yogurt, oil and sugar and mix with a fork until combined.

  4. In another bowl add dry ingredients: whole wheat flour, oat flour, baking powder, salt, cinnamon, dark chocolate chips and walnuts. Mix with a spoon.

  5. Add liquid ingredients to dry ingredients and combine. The batter will be very dense.

  6. Pour the batter in the prepared loaf tin and garnish the surface with rolled oats and walnuts.

  7. Bake for about 20 minutes until a toothpick inserted in the center of the loaf comes out clean.

  8. Let it cool completely before removing from the pan.

  9. Enjoy :)


  • I also tested this recipe with all purpose flour.

  • You can use white sugar but the bread won't come out this dark in color. It will be delicious anyway :)


If you make it let me know! :)

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