Banana, Oat & Hemp Mini Breakfast Loaves (No-Added-Sugar)
Portable no-added-sugar mini loaves with bananas, oats and hemp for fiber, potassium and healthy fats.
Best for Fibre, potassium & healthy fats
These small, café-style loaves rely on ripe bananas and whole grains for sweetness and body, plus hemp seeds for nutty healthy fats. The batter rests briefly so the oats hydrate, producing moist, sliceable loaves with a tender crumb—perfect for breakfast or a snack. No added sugar, simple technique, repeatable every morning.
Ingredients
- 380 g ripe bananas , mashed (should measure after mashing)
- 160 g rolled oats , do not instant oats
- 90 g Whole-wheat flour
- 50 g Shelled hemp seeds , plus extra for sprinkling
- 120 g plain Greek yogurt , can use skyr
- 2 large eggs , lightly beaten
- 40 ml olive oil , melted coconut oil also works
- 8 g Baking powder
- 1 g baking soda , approx 1/4 tsp
- 2 g ground cinnamon
- 3 g fine sea salt
- 5 ml Vanilla extract
Instructions
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1
Preheat the oven to 175°C. Lightly oil eight 10 x 5 cm mini loaf pans or line with parchment. Arrange a rack in the middle of the oven.
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2
In a large bowl whisk the mashed bananas with eggs, Greek yogurt, olive oil and vanilla until smooth and uniform.
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3
In a separate bowl stir together the rolled oats, whole wheat flour, hemp seeds, baking powder, baking soda, cinnamon and salt until evenly distributed.
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4
Fold the dry ingredients into the wet with a spatula until just combined; batter will be thick and a little lumpy. Cover and let rest 12–15 minutes so the oats soften and the batter hydrates.
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5
Divide the batter evenly among the prepared mini pans (they should be about 3/4 full). Sprinkle a few extra hemp seeds on top for a nutty finish.
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6
Bake for 20–26 minutes at 175°C, rotating the tray once halfway through, until the tops are golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
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7
Allow loaves to cool in the pans for 8–10 minutes, then turn out onto a wire rack to cool completely; they firm up as they cool and slice cleanly once warm but not hot.
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8
Store cooled loaves in an airtight container in the fridge for up to 5 days or freeze individually wrapped for up to 2 months; warm briefly before serving if desired.