I’ve made this recipe a number of times now as I’ve found it makes the perfect snack for Millie and also perfect when you need that 3pm sweet yet guilt free treat! They are also freezer friendly so you can just pull one out in the morning and add it to your lunchbox!

This recipe is really forgiving so if you’d like to swap out ingredients to suit your dietary requirements feel free to! The mini loaf moulds I use are these ones from Kmart.


1/3 cup melted Coconut Oil
1/2 cup honey
2 eggs
2 mashed ripe bananas
1/4 cup milk ( I used Oat but any would work)
1 teaspoon baking soda
1 teaspoon vanilla extract or essence
1/2 teaspoon salt (i used pink himalayan)
1 teaspoon cinnamon
1 3/4 cups wholemeal flour
1/3 cup oats (plus a little extra to sprinkle on top)
1 teaspoon coconut sugar (optional) to sprinkle on top

OPTIONAL – you may wish to add in any chocolate chips, nuts or dried fruit if you desire


  1. Preheat Oven to 165 degrees celsius
  2. Grease mini loaf moulds
  3. In a large bowl or mixer mix the coconut oil and honey together
  4. Mix in the eggs
  5. Mix in the bananas and milk and beat well
  6. Add the baking soda, vanilla, salt and cinnamon
  7. Add the flour and oats to the bowl and mix will with a wooden spoon
  8. Now would be the time to add any additional ingredients such as chocolate chips
  9. Fill the moulds 3/4 full as they need space to rise
  10. Sprinkle the extra oats and sugar (if you wish) to the top of the loaves
  11. Bake for around 20 minutes – check with a toothpick – if it comes out clean they are ready to go. Otherwise bake for a further few minutes
  12. Take the mini loaves out of the moulds (mine pop out very easily) and place on a cooling rack to cool
  13. Enjoy!

Happy Baking!

Chloe x

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