This banana bread is a really simple and straightforward recipe, not to mention both delicious and nutrient-dense. It’s also a great way to use up any bananas that are turning brown. It’s basically a cake, but it’s high in protein and healthy fats, paleo-suitable so free from grains, as well as being free from gluten and refined sugars. It can also easily be made vegan – I’ve included substitutions in the ingredients list. Have it for breakfast, a snack or dessert – I love it toasted and spread with my Toasted Pecan Butter or crunchy peanut butter and my Raspberry Chia Jam.
You can bake this in a loaf, or as muffins, which make a great snack or breakfast on-the-go.
Makes 1 loaf (approx. 10 slices)
- 200g ground almonds
- 20g coconut flour
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 50g sultanas or raisins
- 60g walnut halves, broken into smaller pieces
- 50g melted butter or coconut oil
- 2 eggs (or chia seed alternative of vegan)
- 1tbsp maple syrup
- 3 bananas, mashed until smooth
- 150ml almond milk
1.) Preheat the oven to 200°C (180°C fan). Grease a 450g loaf/1lb tin with butter or coconut oil and line with baking paper. (Alternatively make it into cupcakes instead)
2.) Mix the ground almonds, coconut flour, bicarbonate of soda, cinnamon and allspice together in a bowl.
3.) Stir in the mashed bananas, butter, almond milk, maple syrup and egg.
4.) Stir in the sultanas/raisins and walnuts and spoon the mixture into the tin.
5.) Bake for 30-35 minutes until golden on the outside and slightly gooey on the inside.
6.) Remove it from the oven and leave it to cool completely in the tin before turning it out and slicing.