Banana Bread Recipe | Wholemeal & Oat Banana Loaf

This easy banana bread combines ripe bananas, wholemeal flour, rolled oats and almond meal for a soft, comforting loaf. With Greek yoghurt and eggs adding protein, it makes a simple homemade option for breakfast or a snack.

Recipe Information

Serves: 10
Difficulty: Easy
Prep time: 15 minutes
Cook time: 60 minutes

Why This Recipe Works for Diabetes

This banana bread combines wholemeal flour, rolled oats and almond meal, which provide fibre and help make the recipe more substantial than a loaf made with refined flour alone.

Each serving contains approximately 28.2 g of carbohydrate and 3 g of fibre. The bananas and honey contribute to the carbohydrate content, so serving size is important when considering how this recipe fits into your overall eating pattern and diabetes management.

Nutritional Highlights

Per serving (1/10 of the loaf – approx.):

Ingredients

• 1 cup wholemeal plain flour
• 1 teaspoon bicarbonate of soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 cup rolled oats
• ½ cup almond meal
• 3 large, ripe bananas, mashed
• ⅓ cup extra virgin olive oil
• ⅓ cup low GI honey
• 2 eggs, lightly beaten
• ¼ cup milk of your choice
• 1 teaspoon vanilla essence
• ½ cup reduced-fat Greek yoghurt

Method

1. Preheat oven to 175°C.
2. Line a loaf tin with baking paper. Lightly grease over the top with a pastry brush and olive oil.
3. Dry ingredients: In a medium mixing bowl, whisk together the wholemeal flour, almond meal, oats, bicarbonate of soda, baking powder, cinnamon and salt.
4. Wet ingredients: In a large, separate bowl, mash the banana, then use a whisk to combine the honey, olive oil, milk, yoghurt, vanilla and eggs.
5. Add the dry ingredients to the wet mixture. Using a spatula, gently stir the mixture until thoroughly combined. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the batter with cinnamon or extra oats.
6. Bake for approximately 30 minutes, then loosely cover with foil. Covering with foil will prevent the loaf from over-browning. Bake for a further 30 minutes or until cooked in the middle. Use a skewer to test the middle of the bread. If the skewer comes out clean, it is cooked.

Diabetes-Friendly Tips

• One serving contains approximately 28.2 g of carbohydrate, so keep the serving size in mind when planning your meal or snack.
• The recipe already includes wholemeal flour, oats and almond meal for added fibre.
• Greek yoghurt can be served alongside a slice for additional protein.
• If you notice that bananas or honey affect your blood glucose, consider your individual response and discuss suitable portions with your healthcare team.

Make It Into Muffins

Want something easier to pack? Turn this banana bread into individual muffins. They are a handy option for lunch boxes, breakfast on the go or a quick snack.

Simply divide the batter evenly between a greased or lined muffin tin and bake until a skewer inserted into the centre comes out clean. Keep in mind that the baking time will be shorter than for a full loaf, so start checking them after around 20–25 minutes.

Making individual muffins can also make portions easier to keep consistent. Based on the original recipe's nutrition information, the carbohydrate per muffin will depend on how many muffins you make from the batter.

For an easy lunch-box option, allow the muffins to cool completely before packing them. They can also be frozen individually so you can grab one when you need it.

1. Can I use very ripe bananas?
Yes. The recipe calls for large, ripe bananas, which provide sweetness and moisture to the bread.

2. Can I use a different type of milk?
Yes. The recipe specifies milk of your choice, so you can use the milk that best suits your preferences and dietary needs.

3. What is the best way to tell when the banana bread is cooked?
Insert a skewer into the middle of the loaf. If it comes out clean, the bread is cooked. The recipe also recommends loosely covering the loaf with foil after the first 30 minutes to prevent it from over-browning.

4. Can I use almond flour instead of almond meal?
Almond meal and almond flour can vary in texture and how finely they are ground. For the closest result to the original recipe, use almond meal as listed.

5. Is banana bread suitable for people managing diabetes?

It can be included as part of a balanced eating pattern, but this recipe contains carbohydrates from the bananas, honey, flour and oats. One serving provides approximately 28.2 g of carbohydrate, so portion size and individual blood glucose response are worth considering.

Explore our blog for more tips and resources on diabetes management.

Disclaimer: This blog is not a substitute for professional medical advice, diagnosis, or treatment. Always consult your doctor or a qualified health provider with any questions about your condition. If you have a medical emergency, call 911 (US) or 000 (Australia) immediately, or visit your nearest emergency care center.