First posted: Feb 19, 2016

Beautiful Banana Bread (Refined Sugar and Gluten Free)


I shared this with you all a while ago, in this post over here, but I make it so often (as is the case with our favourite health bread) that I tweak it from time to time, so thought I’d share an updated version. It’s glorious straight out of the oven slathered in cold butter (and smelling like caramelised bananas) or stored, pre-sliced, in the freezer and toasted into a very speedy snack with a glossy layer of nut butter, or good old peanut butter. The almond flour means that it’s not that budget friendly to make, but a little goes a long way as it’s really rich and filling. Give it a bash, it’s one of my favourite favourites! x



Cooks in:        Serves:Makes 1 small loaf

  • 3 very ripe bananas, broken into chunks
  • 3 eggs
  • 1/2 cup pecan nuts (or any nuts of your choice; roughly chopped if you are not using a food processor)
  • 1/4 cup coconut oil, warmed to liquid (or vegetable oil or even olive oil)
  • 1/4 cup honey (or coconut blossom sugar, or healthy natural sweetener of your choice)
  • 1/4 cup yoghurt
  • 1 level cup almond flour
  • 1 level cup coconut flour
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • Pinch of salt
  • You will also need 1 small loaf tin, lightly greased and lined

What to do

1. Pre-heat your oven to 180C. Grease and line your loaf tin.

2. For speediest results, add all the ingredients to a food processor and mix until combined, 1-2 minutes. Alternatively, mix with hand mixer, stand mixer or a wooden spoon and mixing bowl.

3. Pour the mixture into a loaf tin and bake for 30-35 minutes or until golden (and smelling delicious) and a skewer inserted comes out clean.

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