Bananas for banana bread


My mother is crazy about my banana bread! Whenever I ask her what I should bake she says “Ooh why don’t you make your banana bread, it’s always so delicious.” I do give in a lot and end up baking it almost every week.

Its lucky really that we live in the tropics and have an abundance of bananas all the time. I like to make this with really ripe gooey bananas, they give the sweetest taste and are actually better for us then just ripe bananas.

This loaf is super simple to make and so very rewarding. The smell of it alone is delicious enough as it wafts through your house while baking. I like to enjoy it warm out of the oven with lashings of my dreamy vanilla cashew cream (recipe in previous post). Its perfect popped into your bag for a mid morning snack at work, delicious toasted and topped with ricotta and honey. The options are endless.


Goodness Gracious banana bread


2 bananas (roughly 300g)

3 eggs

1/4 C coconut sugar

1/4 C coconut oil 1

t vanilla bean paste

1 t cinnamon

1 t nutmeg

2 1/2 t baking powder

1 t lemon juice, to activate baking powder

1/4 C chia seeds

2 C almond meal

1/2 C walnuts, roughly chopped

1 banana, for top, sliced lengthways

2 T pumpkin seeds, for top

2 t coconut sugar, for top


Pre heat the oven to 180 degrees celsius. Line a loaf tin with baking paper. Combine the bananas, eggs, coconut sugar, coconut oil, vanilla, cinnamon and nutmeg in a food processor and process for 1-2 minutes. Add the baking powder, lemon juice, chia, almond meal and give a quick mix. Stir in the walnuts until just combined.

Pour into the lined tin and top with the sliced banana, pumpkin seeds and sprinkle over the coconut sugar. Bake for 1 hour or until a skewer comes out clean.

Cool on a wire rack and let the beautiful smells waft through your house.

Store in the fridge for up to a week.




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