Monday, January 13, 2014

Banana Oat Bread with Pomegranate

Ever since creating my Oatmeal Almond Banana Pancakes, I've toyed around with the idea of doing something similar in a bread. This weekend I finally did!

You all know I love breads (or carbs of any form, really), so it's hard for me to give up breads when I'm trying to eat healthier, like I am now. Hubby and I ran our first 5K last month, which was a huge achievement for us, as two months before that we thought we were going to die if we ran for 60 seconds. (Sad, I know. I mean I did just have a baby six months ago, but still). We've come a long way in a short time, and this is only the beginning! To go along with our new running routine, we are also trying to do better about eating healthy. Don't worry, I will continue to offer delicious dessert recipes, because, as I have mentioned before, I believe healthy eating is all about balance. I'm a proponent of a healthy, balanced overall lifestyle, which can include a few indulgences now and then. :)

Today's recipe, however, isn't an indulgence. It's a tasty breakfast bread that's packed with nutrients and none of the bad stuff. It contains no refined sugars or flours, and can be made gluten-free. (If you're looking for a breakfast bread that is more of an indulgence, try my Cranberry Orange Bread).

If fresh pomegranates aren't in season, try substituting blueberries or cranberries or some other type of fruit. Fresh or frozen berries should work fine in this recipe.

**Scroll to the bottom of the post for a printable version of the recipe.**

You will need:
Oatmeal (enough to make 2 C oat flour)*
1/4 C chia seeds
1 1/2 t baking powder*
1/2 t baking soda*
1/2 t salt
2 medium bananas
1/3 C unsweetened applesauce
1/2 C plain Greek yogurt
1/4 C honey
1/4 C milk
2 eggs
2 t vanilla
3/4 - 1 C pomegranate arils (or other fruit, such as berries)

*If you want to make this gluten-free, be sure to purchase gluten-free oats, baking powder, and baking soda.

Preheat oven to 350 degrees.
Use a food processor to grind the oatmeal into oat flour.

Measure 2 cups of the oat flour into a large mixing bowl. Add the baking powder, baking soda, chia seeds, and salt. Combine.

In a medium mixing bowl, mash the bananas. I like to use a pastry blender for this job, but you can use a fork, too.

Add applesauce, yogurt, honey, milk, eggs, and vanilla to the bananas. Whisk until well combined.

Stir wet mixture into flour mixture and mix well.

Fold in pomegranate arils or berries.

Pour batter into greased loaf pan.

Bake for 40 minutes, or until bread is golden brown.

Cut yourself a hearty slice and enjoy your guilt-free breakfast!

Right click image below to download a printable version of the recipe.


  1. Hi, it's Michael from Foodie Friday. Thank you so much for participating. Your blog is a delight!

    1. Thanks Michael! I love your blog, too, and am excited to continue participating in Foodie Friday!

  2. This looks fantastic! I can't wait to try it. I have not baked much with pomegranates because they seem so hard to get out of the rind, but I just saw an easier way to extract the seeds so I'll have to try this. You have a lovely blog! Lots of great ideas. :)

    1. I was also intimidated by pomegranates until I found a tutorial on Pinterest that explained how to use them. It worked well! Thanks for stopping by!