Oat and Blackstrap Molasses Banana Bread

Oat and Blackstrap Molasses Banana Bread

This is a revamp of my staple banana bread recipe, but I used buckwheat and oat flour to make it gluten free, and blackstrap molasses to sweeten it and add a whole lot of nutritional benefits, like iron, magnesium, calcium and vitamin B6!

Makes 1 medium loaf


what you need

5 ripe medium bananas

1/4 cup almond milk

1/3 cup olive oil

1/3 cup blackstrap molasses

1 teaspoon vanilla powder

1 cup of buckwheat flour

1 cup of oat flour

1 teaspoon each baking powder and baking soda

1/2 teaspoon salt

1/2 cup sultanas

1/2 cup whole almonds

2 tablespoons chia seeds

What to do

For the banana bread

Pre-heat oven to 180 degrees and line a bread pan with baking paper. Put the bananas, almond milk, olive oil, molasses into a blender and blend until smooth. 

Mix all the dry ingredients in a bowl and then fold in the wet mixture. Pour into the bread pan and bake for about 1 hour. The time it takes to cook will depend on your oven, so test after an hour with a skewer. If, when inserted into the centre, it comes out clean, it’s done. Remove from pan and allow to cool for at leat 30 minutes before cutting into it.


This freezes pretty well. Just make sure you slice up the bread before freezing. That way you can easily grab a slice and pop it in the toaster when you want a bit of banana bread goodness.