Healthy No-Sugar Banana Oat Bread (Bananenbrood) with Tart Cherries, Orange Zest & Toasted Almonds
Like the banana bread you grew up with—only brighter, bolder and with a modern health-forward Dutch twist.
Bright citrus, tart cherries, toasty almonds, and a soft oat crumb—this is banana bread, reimagined. It’s got zing, it’s got heart, and it’s got just enough sweetness to keep you coming back for one more slice (and then maybe another). Whether you’re baking for a brunch table or a Tuesday afternoon pick-me-up, this loaf brings cozy comfort and a little flair. —Stone
Banana Bread Beginnings
I learned how to make banana bread at my grandma’s side in her little matchbook house in East Detroit with its cute shutters, a mailbox slot that dropped letters onto the bureau in her vestibule, a meticulously cultivated vegetable patch in the backyard next to the barn-style garage my grandfather built, and a kitchen that always smelled like sugar, cinnamon, and warm butter.
These are my cherished memories. I was seven, standing on a step stool with eagerly helping hands and a keen ear. After tasked with mashing and mixing in the ripe bananas, I’d sneak a finger into the batter whenever I thought she wasn’t looking. But she must’ve known—she always chuckled that the loaf would’ve been bigger if I hadn’t eaten half the ingredients.
She never measured anything—just tossed ingredients into her big, colorful, crackled bowl with a confidence that felt like magic, but was really generations of Southern Appalachian baking passed down from mother to child. I knew this to be true; during my transplanted last couple of years of high school in Cookeville, Tennessee, I would take the school bus to my Great-Grandaunt Conie’s (pronounced “kōn-ē”) little hilltop shanty on South Broad Street in the late afternoons to bake traditional southern banana bread. Today’s bakes are built upon the foundations laid by yesterday’s bakers.
She was my grandmother’s maternal aunt, both of Dutch bloodlines (Kuykendall), and I was their multicultural and generational baker in the making.
Welcome to the Mountaintop Kitchen. It’s time to bake up some of our own magic!
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From Banana Bread to Kwark-Topped Bananenbrood
That original recipe—the one scribbled on an index card tucked in Grandma’s worn recipe box—was nothing fancy: just ripe bananas, lard, flour, eggs, and whatever was in the pantry: simple, real, and tasting like family. But how could I update Grandma and Great-Grandaunt’s traditional Appalachian recipe for today’s modern Dutch baking of Amsterdam, Rotterdam, and Utrecht that would honor their shared heritage—and showcase a flavor-forward Mountaintop Kitchen?
Over the years, I began adding my own layers: a touch of orange zest for brightness; tart Montmorency dried cherries for contrast; rolled oats and toasted almonds for texture and crunch; maple syrup instead of sorghum, molasses, or sugar to lend just enough wholesome sweetness; almond flour edging in on the wheat flour; and heart-healthy olive oil and yogurt replacing lard or butter for moisture and a tender crumb. And why stop there? How about topping this quick bread with a dollop of fresh “kwark” or tangy Greek yoghurt blended with a bit of orange zest and maple syrup. Yes, please!
It’s still my Grandma’s Appalachian banana bread at heart—simple and comforting—but now it sings with a few modern Dutch-inspired, health-forward notes and some of my own flavor pairings that I think both she and my Great-Grandaunt Conie would’ve loved.👨🏼🍳
From Our Oven to Yours: Comfort, Baked Fresh
Whether you’re baking at sea level or way up in the mountaintops as I do, this banana oat bread is as reliable as it is irresistible. The tart cherries, citrus zest, and toasted almonds give it just the right twist to make it feel fresh—yet familiar. And a thin orange-maple glaze takes it beyond everyday banana oat bread and straight into “wow, you made this?!” territory. So preheat that oven, grab your ripest bananas, and give this loaf a go. If you loved it, don’t forget to subscribe for more recipes from my kitchen to yours—and share this one with someone special who could use a little homemade comfort. Let’s keep passing the love of baking on to new generations. 👨🏼🍳
The Recipe:
On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.
On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Most recipes are written for sea level up to 3,500ft. Take at look at our baking at High-Altitude Baking Adjustments page for guidance.
Note: For this recipe at an altitude of 7,000+ft, I reduced baking powder and soda and increased egg whites (liquids) and flours. Click the link above to see what adjustments you might need to make, if any, at your elevation. 👨🏼🍳
👨🏼🍳 Tips:
1. Use very ripe bananas to bring out the sweetness as this recipe uses no added sugar.
2. Check the loaf for doneness by sticking a toothpick into its center; if still wet, bake an additional 5-10 minutes, but cover with foil to keep the top from over-browning (All ovens are different.).
3. Top a thick slice with a dollop of “kwark” or a substitute such as tangy Greek yoghurt or ricotta cheese blended with orange zest and maple syrup.
Preheat oven and baking times: Conventional 350°F/175°C 55–65 minutes | Convection 325°F/165°C 50–60 minutes
👨🏼🍳Dry Ingredients & Mix-Ins:
1 cup (95g) rolled oats
1 cup (120g) all-purpose flour (or gluten-free 1:1 baking blend)
½ cup (60g) almond flour
1 tsp baking soda
½ tsp baking powder
½ tsp ground cinnamon
¼ tsp fine sea salt
Mix-in: ½ cup (70g) dried tart cherries tossed in flour, roughly chopped if large
Mix-in: ½ cup (50g) sliced almonds, toasted
Optional: extra oats or almonds for sprinkling on top
👨🏼🍳Wet Ingredients:
3 very ripe bananas (about 1¼ cups / 300g mashed)
2 large eggs
½ cup (120ml) olive oil or melted unsalted butter
⅓ cup (80ml) maple syrup or honey
¼ cup (60ml) plain yogurt or sour cream
1½ tsp pure vanilla extract
Zest of 1 medium orange (about 2 tsp)
👨🏼🍳Orange-Maple Glaze:
½ cup (60g) powdered sugar
1–2 Tbsp fresh orange juice
1 tsp maple syrup (optional for depth)
Whisk until smooth. Drizzle over cooled loaf.
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