This banana and oats bread with chocolate and peanuts is very easy to put together. It is made using all good ingredients. It is not overly sweet, with the sweetness coming only from natural, unprocessed sugars. As this bread is made with oats, it is also a great treat option for those who are intolerant or do not prefer cooking/eating regular wheat flours.
Bananas-
Make sure to use overripe bananas for this recipe- the riper the they are, the sweeter they will be.
Honey-
I have also used a little honey in this recipe. If your honey, like mine, have crystallized, just put it into the microwave for a few seconds to liquify it. Make sure it is at room temperature when you add it to the recipe.
Continue reading for the full, printable recipe and video for this banana and oats bread with chocolate and peanuts.
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![Earlier this year, as winter slowly loosened its grip and the first signs of spring tiptoed in, I found myself more excited than I’ve ever been. Over the years, this season has always brought a quiet thrill—a familiar rhythm—as I prepare my little garden for the burst of new life it promises.
When we first moved into this home years ago, the garden was nothing more than a little patch of earth—misshaped, empty, waiting. Over time, it became my canvas. Every tree, every plant was placed with my own hands. Through seasons of digging, planting, and nurturing, it grew into something I treasured deeply—a small but special sanctuary where I could simply be, surrounded by green and my own quiet thoughts.
But last spring arrived differently. Life had its own unexpected plans, and the hands once tucked into gardening gloves were suddenly dealing with challenges I wouldn’t wish on anyone. The world outside became something I watched through a small, barely open window high up in a hospital building, the views- a little patch of sky and other buildings! My beloved garden felt impossibly far away, just out of reach—especially when all your strength is focused on simply holding on.
I often imagined what would be blooming—trying to picture the colours and textures in my mind. My husband would send me photos, and those glimpses became my lifelines, the small joys that helped me through the toughest days.
Understandably, the garden was left to itself last year. Many plants didn't survive. But a few did—quiet, determined survivors who held on through the neglect and the seasons. And this spring, they’ve returned. I haven’t been able to do much—just a little trim here, a bit of watering there—but in their own way, these resilient little bursts of colour have brought so much happiness over the past couple of months.
They remind me that healing, like gardening, takes time—and that even in the hardest of seasons, beauty can return.🌼🌸🌹🌷🌿
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I baked this wholesome banana oat bread a few days ago—naturally sweetened with ripe bananas and a touch of honey. It's rich with the deep flavor of unsweetened cocoa and has a satisfying crunch from roasted peanuts in every bite. No wheat flour- just wholesome goodness.![]()
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Should you wish to give it a try, you can now find the detailed recipe / video at-![]()
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-https://www.sunitabhuyan.net/food/baking/banana-and-oats-bread-with-chocolate-and-peanuts/![]()
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#bananabread #baking #recipe #oats #chocolate
Recipe card-
Banana and oats bread with chocolate and oats
An easy to make treat sweetened with all natural sugars and without wheat flour.
Ingredients
Dry ingredients-
- 2 C oat flakes
- ⅓ C cocoa powder ( I used unsweetened)
- ½ dry roasted and shelled peanuts at room temperature
- 1½ tsp baking powder
Wet ingredients-
- 2 medium sized over ripe bananas
- 2 eggs
- 4 tbsp vegetable oil
- 4 tbsp honey
- 1 tsp vanilla extract
- 1 c milk
Toppings-
- a handful of dry roasted and shelled peanuts, chopped
- 60 gms dark chocolate ( I used one with 80% cocoa solids)
- 3-4 tbsp milk
Instructions
- Pre heat the oven at 165 deg C. Grease and line a loaf pan with baking paper.
- Add all the dry into a food processor and pulse a couple of times to a slightly coarse texture. Do not run the machine continuously or else the nuts will begin to release their oils and the mixture will be too greasy. ( Check the video below for more details)
- Transfer the mixture into a large bowl and keep aside.
- in another bowl, add all the wet ingredients, and whisk together till everything just comes together.
- Whisk the dry ingredients to ensure that there are no lumps in the mixture.
- Make a well in the centre of the dry mixture and tip in the wet mixture.
- Fold in, preferable with a rubber spatula until everything is just mixed together. Do not overmix.
- Let the mixture rest for about 10 minutes.`
- Run the spatula through the mixture a couple of times and then transfer the mixture into the lined loaf pan.
- Place the pan in the centre of the oven for 50-60 minutes or till a skewer inserted through the centre comes out clean.
- Cool the cake in the pan over a rack for a few minutes before taking it out.
- Leave the loaf to cool completely on a wire rack.
- For the topping, melt the chocolate and milk together ( I used my microwave) and leave for a few minutes to thicken slightly. I prefer it when it is not too runny but still soft and gooey.
- Once the loaf has cooled, spoon the chocolate mixture over the top of the loaf and spread over it. Sprinkle the chopped nuts on top.
- Cut into slices and serve. Store remaining slices in an air tight container at room temperature for two days.
Video
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Until next time,
Sunita
