My Ultra-Moist & Nutrient-Packed Banana Loaf

This loaf is all about the fruit. With a massive 330 grams of banana, it’s incredibly moist and naturally sweet. Since the bananas do the heavy lifting, this recipe is essentially sugar-free!

The Ingredients

Pro Tip: For the most accurate results and that perfect, consistent crumb, I highly recommend using a kitchen scale! It’s much more precise than measuring by volume. But if you don’t have one handy, I’ve included the cup measurements in brackets so you’re all set either way.

The Wet Mix

• 330g Ripe Bananas, mashed (about 3-4 large)
• 2 Large Eggs (approx. 100g)
• 100g Plain Greek Yogurt (approx. 1/3 cup + 1 tbsp)
• 40g Neutral Oil or melted butter (approx. 3 tbsp)
• 5g Vanilla Extract (1 tsp)
• Zest of ½ Lemon — Optional
• Sweet Tooth Tip: This recipe has no added refined sugar. If you prefer a more traditional sweetness, add 25–30g (about 2 tbsp) of Honey or Maple Syrup to this mix!

The “Magic” Gel

• 10g Chia Seeds (approx. 1 tbsp)
• 50g Water (approx. 3.5 tbsp)
• Mix these first and let them hang out for 10 minutes to gel.

The Dry Mix

• 150g All-Purpose Flour (approx. 1 ¼ cups)
• 40g Oat Flour (approx. ½ cup) – Or blitzed rolled oats.
• 7g Baking Soda (approx. 1 ½ tsp)
• 3g Salt (approx. ½ tsp)
• 3g Cinnamon (approx. 1 tsp)

The Crunch

• 40g Chopped Almonds (approx. 1/3 cup) – Lightly toast them first for a flavor boost!

Let’s Get Baking

1. Prep: Preheat your oven to 175°C (350°F) and grease a 9×5 inch loaf pan.
2. The Gel: Mix your chia seeds and water. Let it sit for 10 minutes until it looks like a thick gel.
3. Whisk the Wet: In a large bowl, whisk together the mashed bananas, eggs, yogurt, oil, vanilla, lemon zest, chia gel, and your sweetener (if using). Aim for a smooth, well-combined mixture.
4. Sift the Dry: In a separate bowl, whisk your flours, baking soda, salt, and cinnamon to get rid of any lumps.
5. The “Gentle” Fold: This is the secret to a tender loaf! Add your dry ingredients to the wet in two batches. Fold gently with a spatula just until the flour disappears. Do not overmix! Overworking the batter makes the bread tough—we want it sliceable but soft.
6. The Crunch: Fold in those chopped almonds at the very end.
7. Bake: Pour into your pan and bake for 50–60 minutes.

The Test: Around the 50-minute mark, poke the center with a toothpick. If it comes out mostly clean and the center springs back when touched, you’re golden. Let it cool in the pan for 10 minutes before moving to a wire rack.

Why This Works (The Nutri-Science)

• Moisture: The trio of banana, yogurt, and chia gel creates a “slow-release” moisture that keeps the loaf fresh for days.
• Structure: The eggs and AP flour provide a firm, sliceable crumb that isn’t mushy.
• Satiety: Oat flour, chia, and almonds add fiber and protein, making this way more filling than your average slice.

Want to see exactly how I get that perfect, moist crumb? Guess what! I filmed the whole process for you! Watch the step-by-step video below to bake along with me.