Almond & Oat Banana Bread with Walnuts & Chocolate Chips mSCD
Banana bread has always felt like one of those baseline comforts; the kind of recipe you pull out on a rainy day or as a way to say I love you to a special someone. Or maybe when the bananas on the counter are reaching that crucial tipping point. We have all been there! Banana bread also happens to be one of my husband’s all-time favorites, which meant that when I started testing an mSCD-friendly version, the bar was lovingly high.
It took a few tries and lots of taste testing, but eventually this loaf earned what I would jokingly call the seal of approval. Still gentle enough for mSCD, still familiar enough to feel like banana bread; and best of all moist enough that no one would guess it’s modified at all.
This recipe is written with mSCD in mind, in the same way I approach most of my cooking now; thoughtful, ingredient-aware, and grounded in what feels good to eat and share. It’s not meant to stand apart from “regular” banana bread, but to exist comfortably alongside it.
As always with mSCD: listen to your body first.
Why This Recipe Works
-
Naturally sweetened with very ripe bananas, honey, and oat
-
A balanced flour blend that creates structure without heaviness but still feels dense enough for banana bread
-
Moist, tender crumb that slices cleanly and holds together well
-
Adaptable depending on tolerance (nuts, chocolate, sweetness)
This is the kind of banana bread that fits easily into real life. Weather breakfast with coffee, an afternoon snack, or a slice shared across the counter after dinner.
Taste & Texture
The loaf is moist, soft, and gently sweet, with a familiar banana-forward flavor and a sturdy, sliceable crumb.
The oat flour adds a subtle sweetness and a bit more structure than my fully SCD version, giving this loaf that classic banana bread feel. Tender but not fragile, comforting without being heavy.
Ingredient Notes (mSCD Perspective)
Here are a few ingredient notes for those who like to understand the why behind a recipe:
-
Bananas: Very ripe bananas bring natural sweetness and moisture.
-
Fat: Coconut oil keeps things dairy-free; butter or ghee is my personal choice, but only use if tolerated.
-
Sweetener: Honey complements the bananas without overpowering them.
-
Cream of tarter: by mixing cream of tarter and baking soda we have made a very basic baking powder that helps the texture and crumb of the bread as well as the expansion while baking making it look more like a traditional loaf.
-
Flours: Almond and coconut flour create structure, while oat flour contributes a slightly heartier crumb.
-
Chocolate chips: Optional, but lovely if you enjoy a lightly chocolatey loaf.
If you’re looking for a completely SCD-legal banana bread, I also share a free version on my website.
mSCD Almond & Oat Banana Bread with Walnuts & Chocolate Chips
Serves 8
Prep: 10 min
Cooking: 55-60 min
Total: 1 hour 10 min
Ingredients:
1 cup, 3 small overly ripe bananas, mashed
⅓ cup coconut oil or butter, melted
1 tsp vanilla extract
3 eggs, beaten
⅓ cup honey
1 cups almond flour
1 cup oat flour
⅓ cup coconut flour
½ tsp baking soda
½ tsp cream of tarter
½ tsp cinnamon
¼ tsp salt
½ cup walnuts, chopped
¼ cup chocolate chips 100% cocoa
Method of Prep:
-
Gather and prep all ingredients. Preheat the oven to 325°F. Line a loaf pan with parchment paper. Set aside. Set up your stand mixer with the paddle attachment.
-
Mash bananas and put in a stand mixer bowl.
-
Add melted coconut oil or butter, vanilla extract, eggs, and honey. Mix on low for 30 seconds.
-
In a medium bowl add together almond flour, oat flour, coconut flour, baking soda, cream of tartar, cinnamon, and salt.
-
Turn the mixer on low. Slowly add in the dry mixture about a third at a time until fully incorporated.
-
Fold in walnuts and chocolate chips. Let the batter rest for 5 minutes.
-
Pour into your lined loaf pan. Gently spread out so the top is even. Top with a sprinkling of whole oats if desired.
-
Bake for 55-60 minutes, or until you can cleanly remove a toothpick.
-
Cool completely, slice with a bread knife. Serve warmed with a pat of butter, and enjoy!
Thank you for reading, baking, and sharing space with me here. Banana bread will always be one of those recipes that feels like home, no matter the season. 💜And no judgement here on how ripe the bananas get before deciding to make banana bread! We’re just making sweeter bread, banana bread people get it.
Nutrition Facts:
Calories- 329
Carbs- 36.8 g
Fat- 17.5 g
Protein- 7.8 g