A moist, naturally sweet loaf made with ripe bananas, mixed berries, oat flour, honey, and milk. The berries add little bursts of flavor while the bananas keep the bread soft.

 Ingredients

For the Bread

• 2 large ripe bananas
• 1 cup (150 g) mixed berries — fresh or frozen
• 1½ cups (150–165 g) oat flour
• 2 large eggs
• ⅓ cup (115 g) honey
• ½ cup (120 ml) milk
• 1 teaspoon baking powder
• ½ teaspoon vanilla extract — recommended
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon — optional

For the Pan

• 1 teaspoon butter or oil
• Parchment paper

 FULL STEP-BY-STEP RECIPE

1. Prepare the Oven

Preheat your oven to 350°F (175°C).

Line a 9 × 5-inch (23 × 13 cm) loaf pan with parchment paper, leaving some paper hanging over the sides for easy removal.

Lightly grease the parchment.

2. Mash the Bananas

Peel the 2 ripe bananas and place them in a large mixing bowl.

Mash thoroughly with a fork until mostly smooth.

A few small banana pieces are fine and will add extra moisture and flavor.

3. Add the Wet Ingredients

Add to the mashed bananas:

• 2 eggs
• ⅓ cup honey
• ½ cup milk
• ½ teaspoon vanilla

Whisk everything together until well combined.

4. Prepare the Dry Ingredients

In a separate bowl, combine:

• 1½ cups oat flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon cinnamon, if using

Mix well.

5. Combine the Batter

Gradually add the dry ingredients to the banana mixture.

Stir gently with a spatula until everything is just combined.

Do not overmix.

The batter should be thick but pourable.

 6. Add the Mixed Berries

If using fresh berries, gently wash and dry them.

If using frozen berries, do not thaw them first.

Toss the berries with about 1 teaspoon oat flour if desired. This can help reduce sinking.

Gently fold about ¾ cup of the berries into the batter.

Reserve the remaining berries for the top.

7. Fill the Loaf Pan

Pour the batter into the prepared loaf pan.

Smooth the top gently with a spatula.

Scatter the remaining berries over the top and lightly press them into the batter.

For the appearance in your photo, keep some berries visible on top.

 8. Bake

Place the loaf in the center of the preheated oven.

Bake at 350°F (175°C) for approximately 45–55 minutes.

Start checking around 45 minutes.

The bread is done when:

• The top is golden brown.
• The center looks set.
• A toothpick inserted into the center comes out clean or with a few moist crumbs.
• The loaf feels lightly firm when gently pressed.

If the top becomes brown too quickly, loosely cover it with foil during the final 10–15 minutes.

9. Cool

Remove the pan from the oven.

Let the bread cool in the pan for 10–15 minutes.

Use the parchment paper to carefully lift the loaf onto a wire rack.

Allow it to cool for at least 30–45 minutes before slicing.

This is important because the inside continues to set as it cools.

🔪 10. Slice & Serve

Once cooled, slice into approximately 10–12 pieces.

Serve plain or with:

• Peanut or almond butter
• Greek yogurt
• A little honey
• Fresh berries
• Cream cheese
• Banana slices

It’s especially good slightly warmed.

 IMPORTANT TIPS

Use very ripe bananas

Bananas with plenty of brown spots provide more natural sweetness and moisture.

 Fresh or frozen berries?

Both work. Frozen berries should go into the batter straight from the freezer.

 Oat flour

You can buy oat flour or make it by blending rolled oats until finely ground.

Don’t overmix

Once the flour is incorporated, stop stirring. Overmixing can make the loaf dense.

Check the center

Because bananas and berries add moisture, the loaf may need a little longer than ordinary quick bread.

 RECIPE Q&A

Q: Can I use regular flour instead of oat flour?
Yes, but the texture will be different. For this recipe, oat flour gives the loaf its characteristic soft, slightly hearty texture.

Q: Can I make my own oat flour?
Yes. Blend rolled oats in a high-speed blender or food processor until they become a fine flour.

Q: Can I use frozen mixed berries?
Yes. Use them frozen and fold them in gently.

Q: Why is my bread wet in the middle?
Bananas and berries contain significant moisture. Make sure the loaf is fully baked and allow it to cool before slicing.

Q: Can I reduce the honey?
Yes, especially if your bananas are very ripe. Reducing it will make the bread less sweet and can slightly change the texture.

Q: Can I add nuts?
Yes. Add ½ cup chopped walnuts or pecans for extra crunch.

Q: How should I store it?
Store in an airtight container at room temperature for about 2 days, or refrigerate for up to 5 days.

Q: Can I freeze it?
Yes. Slice the completely cooled loaf, wrap individual slices, and freeze for up to 3 months.

 Approximate Nutrition

Per slice, assuming 12 slices:

• Calories: ~150 kcal
• Protein: ~4 g
• Carbohydrates: ~27 g
• Fat: ~3 g
• Fiber: ~2–3 g
• Sugar: ~13 g

Nutrition is an estimate and will vary depending on the berries, milk, bananas, and exact quantities used.