🍌 Happy & Sunny Banana Bread 🥥

Wow it’s published! The first YouTube video in my new weekend bakes series! So Excited 🤩!

In this Weekend Bakes Series I’ll be bringing happy recipes that I make for my family & friends to your home, so that you can bake them for your loved ones. I’ll be sharing the ingredients on Instagram Stories a few days before the bake so follow along if you wanna get a heads up. Didn’t get the heads up? Don’t worry! Everything is listed below!

First up in this series will be this incredible delicious and healthy no milk banana bread. So Yes (!) my lactose intolerant friends can also enjoy it.


Watch my Happy & Sunny version of the Classic Banana Bread below or on YouTube!


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If you like the video please give me a thumbs up 👍🏽! Made this recipe? I’d love to see it 👀! Tag @studiohappystory #wkndbks. Want to see more? Subscribe on YouTube and hit on the notification bell 🛎 to get a heads up on new vid’s. Follow me on Instagram to get a heads up on the next weekend bakes ingredients. Thank you for watching and see you in two weeks 👩🏽‍🍳!

Have a Happy Day,

▼ Scroll down for the ingredients and recipe print-out ▼


What you’ll need:

3 large very ripe bananas
85 ml liquid coconut oil
120 ml honey
45 grams rolled oats (plus extra for topping)
25 grams of shredded coconut (plus extra for topping)
200 grams flour. You can use whole wheat, spelt or rye flour, but I really love white flour so that’s what I use!
2 large eggs
60 ml of any milk. I’m using coconut milk for a bit of that Happy lactose free touch
2 teaspoons of baking powder
2 teaspoons of cinnamon
1 teaspoon of vanilla extract
A pinch of salt to lift all the other flavours up

How to make this Banana Bread

  1. Preheat your oven to 160ºC or 320ºF. 

  2. Brush a loaf/bread pan with coconut oil and line it with baking paper.

  3. In a bowl mash 2 banana’s with a fork. Whisk in the honey, oil & vanilla until combined. 

  4. Add the rest of the wet ingredients: the eggs and coconut milk and whisk to combine. 

  5. Sift in the flour, baking powder and cinnamon and combine well. 

  6. Fold in the oats & shredded coconut.

  7. Pour the batter in the paper lined loaf pan. 

  8. Cut the third banana lengthwise and add to the top with the cut side up and sprinkle over some oats & shredded coconut.

  9. Bake for about 1 hour or until a toothpick/cake tester comes out clean.

  10. Cool for about 30 min in the loaf pan before releasing and letting it cool down completely.

  11. Cut in thick slices and enjoy right away or individually wrap in plastic foil for the freezer and those quick mornings.