Banocha Oat Bread


Banana ... Mocha ... Banocha.

Banocha Oat Bread

1 1/2 cups whole wheat flour
2 tablespoons cocoa powder
2/3 cup pure cane sugar, unrefined
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 cup whole rolled oats
2 ripe bananas, mashed
1/3 cup buttermilk
1/4 cup vegetable oil
1 tablespoon vanilla
2 eggs, beaten
1 tablespoon instant espresso
A handful of oats and some additional sugar for sprinkling on top of the loaf before baking

  1. Preheat oven to 350 degrees. Prepare the loaf pan – spray with cooking spray.
  2. Combine the dry ingredients in a large mixing bowl.
  3. Mash the bananas in another bowl, stir in the beaten eggs, buttermilk, oil, vanilla, and espresso powder. Mix well.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t over-mix or the bread will be tough.
  5. Pour into prepared loaf pan. Sprinkle the top with a handful of oats and sprinkle with about 1 tablespoon of sugar.
  6. Bake in the center of the preheated oven for about 50-55 minutes. The loaf is done when a toothpick inserted in the center comes out clean.
  7. Cool on a wire rack for about 15 minutes, then remove from the pan. Let the loaf cool before slicing into it.

Pineapple, Honeydew, and Kiwi

This loaf is moist and hearty, but not dense. It’s lightly sweet, and the coffee and cocoa powder give a depth of flavor without overpowering the delicate banana flavor.

Enjoy with a cup of freshly brewed coffee, latte, mocha, or cappuccino, and some fresh fruit for a light, healthy breakfast. Some non-fat Greek yogurt would be nice addition, too!

Have a great day!

One Response to “Banocha Oat Bread”

  1. Cycling Foodie » Blog Archive » Lovely Full Moon Walk This Morning Says:

    […] got a loaf of Banocha Oat Bread in the oven – I’ve been promising to bake something for work, so this is for […]

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