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Banana Loaf

This brilliant grain free loaf makes a great portable breakfast, served with almond nut butter or raspberry chia jam.

Serves 8 generously.

1 teaspoon vanilla extract

110g unsalted butter or coconut oil, melted.

4 ripe bananas

1 teaspoon maple syrup (optional)

1 egg

1 tsp baking powder

1/2 tsp bicarbonate of soda

1 teaspoon cinnamon

275g ground almonds.

Preheat oven to 180c/160c fan oven/GM 4

Mix the butter, egg, maple syrup and vanilla extract and mash in the bananas. Add the remaining ingredients and mix with a handheld mixer until a batter is formed.

Pour into a 2lb greased and lined loaf tin and bake for approx 50 minutes, until almost cooked through (check with a skewer).

Allow to cool in the tin before removing and storing in an airtight tin.

Freeze in slices for up to 1 month.

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