Honey Oat Banana Bread

Another amazing recipe from our friend Deb Abbott.  She is always thinking of others:  “A little love happening in the kitchen for some friends who just need a little pick me up. Hoping that this Honey Oat Banana Bread topped with caramelized pecans will do the trick. Made with Kamut flour, oats, honey from our backyard bee hive and @kricklewoodfarm sunflower oil”

Honey Oat Banana Bread

Honey Oat Banana Bread
Prep time
Cook time
Total time
Recipe type: Breakfast Bread
Serves: 1 loaf
  • 2 large very ripe bananas, mashed (plus one extra for topping)
  • ⅓ cup Kricklewood Farm Sunflower oil
  • ½ cup honey
  • 2 eggs
  • ¼ cup skim milk
  • 1 tsp vanilla extract
  • ½ cup oats (plus extra for topping)
  • 1 ¾ cup kamut flour or spelt flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • Pinch of salt
  1. Pre-heat oven to 325. Line a loaf pan with parchment paper.
  2. Combine honey and oil in a medium bowl and stir well. Add in the eggs, milk, vanilla and bananas and blend together.
  3. In a separate small bowl mix together the dry ingredients. Add dry ingredients to the honey and banana mixture, stirring until just combined. Don’t over mix.
  4. Pour batter into the prepared pan. Split the third banana in half length wise and press into the batter. Then sprinkle with oats.
  5. Bake for 1 hour or until a skewer comes out clean. Cool in loaf pan for at least 15 minutes and then remove to a cooling rack.
  6. Optional: top with caramelized pecans.


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