Thursday, 8 May 2014

Banana Loaf

This loaf recipe has saved my sanity on numerous occasions! Transitioning to a new lifestyle free of grains, refined sugars and processed foods is very hard. We are surrounded by temptation on a daily basis. I struggled so much with wanting to eat what everyone else ate. This recipe is an adaption of one given to me by my Nutrition Therapist, Lucy Patterson. It saved my Christmas! It's cake-like, naturally sweet and is very satiating thanks to the good fats in almonds. It is great for the occasional treat – however, I find I have to squirrel half of it away to the freezer the moment it's cooled down so I don't over eat!

Make sure the bananas are over ripe for this loaf, for natural sweetness!

Banana Loaf

Prep time: 10 min
Cook time: 30 mins
Total time:40 mins


6oz ground almonds
2 over ripe bananas
3 eggs
1 cup of chopped walnuts
2 tbsp melted coconut oil
1 vanilla pod
1 tsp bicarbonate of soda


Preheat the oven to 180°C.
In a bowl, mash the bananas thoroughly with a fork. Add the rest of the wet ingredients (eggs, oil and vanilla seeds scraped from the vanilla pod) and combine well (for a smoothly textured cake, blend in a food processor.)
In a larger bowl, combine the dry ingredients (ground almonds, bicarbonate of soda, chopped walnuts)
Combine the wet and the dry evenly with a spoon.
Spoon the mixture into a lined loaf tin.
Place the loaf into the centre of the oven and bake for 30mins, until golden brown on top or a knife comes out clean.

You may need to bake longer depending on the laziness of your oven! Ours is a very angry oven, we often have to keep an eye on things!

Remove from oven and cool in the loaf tin for 15mins, then remove to cool on a wire rack.

This loaf is lovely sliced and spread with nut butter, or fried in coconut oil for a 'french toast' breakfast.

Or who am I kidding? Eaten straight as it is with both hands! *chomp*

You can also flavour this however you like! I love vanilla, but cinnamon works well, cacao and orange, whatever you feel like!

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