I set off bright and early this morning to the TV3 studios for a cookery demo on Ireland AM. As it was a short five-minute slot on air, I decided to make one of my favourite breakfast recipes from my new book, Eat Yourself Fit. Strawberry and Banana Porridge Bread is based on seven easy-to-find and relatively inexpensive ingredients, all of which are available from Aldi. 

I created this recipe to be simple to make, taste delicious and support energy levels throughout the morning.

To make the bread, I mashed fresh strawberries and bananas into a pulp and added ground flaxseed, oat flour, coconut oil, vanilla extract and baking powder. That’s it! Although you can add a sweetener such as honey, maple syrup or coconut sugar to the bread, I find that it tastes naturally sweet with the fruit and vanilla extract. 

IMG_1747 Oats are a wonderful food for sustaining energy levels before or after a workout, as they release their energy slowly into your bloodstream. That’s one of the reasons why they’re known as a popular fitness food and a go-to complex carb for fitness fanatics. 

Ground flaxseed is one of nature’s best sources of essential omega-3 fat and fibre, and a brilliant food for helping you to stay full for hours. Fibre also helps to boost digestive health. An optimally-functioning digestive system benefits you in numerous ways, and even helps to prevent a bloated stomach. Oats and bananas both encourage the production of serotonin for a happy mood, and melatonin for peaceful sleep.

 Enjoy a slice of toasted porridge bread in the morning with a slather of nut butter, and you’ll be far less tempted to reach for that mid-morning biscuit, chocolate bar or pastry. I promise!


Did you miss the segment this morning? Click here to watch it back online!


I would love to know if you get a chance to make this Strawberry and Banana Porridge Bread! Simply tag #RosannaDavisonNutrition on Instagram or Twitter or come on over to my Facebook to say hello 🙂

Strawberry and Banana Porridge Bread
Serves 10
A delicious breakfast option and a handy way to use up ripe bananas. Ground flaxseed and porridge oats blended into a flour form the base of this fibre-rich bread, which helps to boost digestive health. Per Slice (unsweetened): 240 calories, 6.3g protein, 31g carbs, 9.9g fat
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
  1. 4 tbsp ground flaxseed
  2. 8 tbsp cold water
  3. 2 ripe bananas
  4. 8 medium strawberries
  5. 4 tbsp coconut palm sugar, maple syrup or honey (optional)
  6. 2 tsp vanilla extract
  7. 2 level tsp baking powder
  8. 4 tbsp virgin coconut oil, melted
  9. 400g porridge oats (Use certified gluten-free if necessary)
  1. Preheat the oven to 190C and lightly grease a loaf tin with coconut oil or line it with greaseproof paper.
  2. Prepare the 'flax eggs' by mixing the ground flaxseed with the cold water in a bowl. Leave it aside. In a large mixing bowl, mash together the banana and strawberries until quite smooth but some texture remains.
  3. Add in the optional sweetener and vanilla, and mix well.
  4. Stir in the baking powder, flaxseed mixture and melted coconut oil and stir until combined.
  5. Prepare the oat flour by blending the oats in a food processor or blender until a flour is formed.
  6. Fold the flour into the mixture to form a dough.
  7. Place the dough into the loaf tin and use a spatula to smooth across the top.
  8. Bake at 190C for 45-50 minutes, until the top turns golden-brown and a knife comes out clean from the centre.
  9. Cool on a wire rack for 10 minutes before serving.
  1. The bread can be stored in an airtight container in the fridge for 3-4 days.
Rosanna Davison Nutrition https://www.rosannadavisonnutrition.com/