Two-Minute Cinnamon Banana Bread

I created this recipe for an article I wrote on healthy breakfasts, and it was a hit dish in my kids’ cooking classes. Full of fibre, protein and omega-3 fats, with no added sugar, it also makes a great snack or dessert. (I always sometimes add a few chocolate chips to the batter when making this for dessert. Banana chocolate chip bread, anyone?)


  • 4 Tbs quick oats
  • 2 Tbs ground flaxseed (use golden flax—not dark brown—for a lighter taste)
  • 1 tsp cinnamon
  • ¼ tsp baking powder
  • 2 egg whites (4 Tbs liquid egg whites) OR 1 egg
  • ¼ cup mashed ripe banana (½ medium banana)
  • ¼ tsp vanilla or almond extract (optional)


  1. In a bowl, mix ingredients. Transfer batter to a lightly oiled ramekin, small bowl or coffee mug.
  2. Microwave on high 90 seconds. To remove bread, invert dish/mug over a plate.
  3. Enjoy plain, or slice in half and spread with nut butter or cream cheese. Serves 1.

Per serving: 232 calories, 8 g fat (1 g sat, 0 g trans), 107 mg sodium, 8 g fibre, 8 g sugar, 13 g protein


  • Substitute unsweetened applesauce or canned pumpkin for banana; add stevia to taste.
  • For a chocolate version, add 1 Tbs cocoa or carob powder and omit 1 Tbs flaxseed.
  • Add a few chopped walnuts or raisins to batter.
  • Substitute 2 Tbs oats, oat bran or wheat bran for flaxseed.
  • Bake in a regular oven (about 15 minutes at 350 F).

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