Caitlin’s Confections: Banana Mini Loaves

We didn’t have school this week. 7’000 people in Newport, Rhode Island were without heat because there was low pressure in the natural gas lines. Basically, a lot of people were really upset. I, however, felt incredibly lucky that (1) we have oil at our house and (2) my mom and I work for the same school district. When we first got the news that we had Tuesday off, I said to her right away, I’m going to come over to the house and bake.

My mom is the queen of banana bread. She made it all the time when we were kids and it is hands down one of my favorite things to bake on a cold day. However, we’ve both been experimenting lately with ways to make some of our favorite recipes a bit healthier, so that we don’t feel as bad when we eat a whole batch in one sitting.

This recipe uses ground oats and whole wheat flour, so right away, you’re starting with a really hearty base with some healthier carbs. Additionally, greek yogurt keeps the loaves moist and adds a bit of protein. There are no added sugars in the recipe, just the natural sugars in the bananas. I did, however, add chocolate chips, but those could be easily left out.

A one bowl- quick and easy, pop in the oven recipe is my favorite, and that’s what I’ve complied here. I have, however, just realize that I left my one bowl in the sink. Sorry, mom!

If you’re looking for a crowd pleasing treat, or just something sweet and warm to have around the house, try it out. Let me know what you think.


2 bananas

1 egg

1/4 cup olive oil

1/2 cup greek yogurt

1 tsp. vanilla

1/2 cup whole wheat flour

2 cups ground oats

1 tsp. baking soda

2 tsp. cinnamon

1/2 cup chocolate chips

1/2 cup chopped walnuts


In a mixer, add wet ingredients until thoroughly combined. Slowly, introduce dry ingredients and continue mixing. Your batter should have a substantial texture, dropping off the spoon when lifted.

To bake, use a mini loaf pan (preferably stoneware) and separate your batter evenly. Heat your oven to 350 degrees and bake for 30-35 minutes or until the middle of each loaf is set.

Allow loaves to rest for at least ten minutes before serving, and try not to eat all four in one sitting!

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