When the craving for sweets meets the desire to eat healthy, recipes like this banana loaf cake with coconut flour, oats, and eggs emerge, completely free of added sugars. Here, the sweetness comes directly from ripe fruit, which gives softness and an enveloping aroma without the need for anything else.

Coconut flour provides a slight exotic note and a soft texture, while oats add that rustic touch and nutritious element, making it perfect for a satisfying breakfast or an energizing snack. The eggs bind everything into a light dough, rich in protein and naturally guilt-free.

Excellent to enjoy as is, perhaps accompanied by a hint of Greek yogurt and fresh fruit, or slightly toasted for a crunchy and fragrant breakfast. A simple, genuine dessert perfect for sudden cravings.

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Difficulty: Very Easy
Cost: Cheap
Rest time: 30 Minutes
Preparation time: 40 Minutes
Portions: 6 People
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

2 ripe bananas
2 eggs
1/3 cup coconut flour
1 cup oats
to taste dark chocolate chips

Tools

Mixer
Baking pan loaf
Parchment paper
Oven

Steps

First, take 2 eggs and 2 ripe bananas and place them in a mixer. Crack the eggs directly into the food processor, then add the peeled and chopped bananas.
Continue by running the mixer at medium speed for about 1 minute, then add the coconut flour and oats. Finally, run the mixer again for another minute.
To finish, line the loaf pan with parchment paper and pour in all the batter prepared in the mixer. Sprinkle the top with dark chocolate chips and get ready for the next step.
At this point, place the pan in a preheated oven at 356°F (180°C) for 30 minutes and wait for the end of the baking.
Finally, after the baking time has passed, remove the pan from the oven and let it rest for at least 30 minutes. Once slightly warm, remove the loaf cake from the pan and serve.