Cinnamon banana bread
This healthy banana bread is gluten free, dairy free and can easily be made vegan with a simple swap. It's low-sugar, tastes great and is packed with goodness.
Servings: 1 900g/2lb loaf
Ingredients
Dry ingredients
- 2 cups ground almonds
- 60 g milled flaxseed
- 1 tsp baking powder
- 3 tsp ground cinnamon
- Pinch sea salt
- ¼ cup walnuts roughly chopped
- 4 medjool dates roughly chopped
Wet ingredients
- 3 large ripe bananas
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 2 large free-range eggs
- 60 g smooth almond butter
- 60 g coconut yoghurt
To decorate
- 1 small banana, sliced into rounds
- 1 tbsp walnuts, roughly chopped
Instructions
- Preheat the oven to 180°C (350°F) and grease and line a 900g/2lb loaf tine with plastic-free baking parchment.
- Place the ground walnuts, flaxseeds, baking powder, cinnamon and salt in a large bowl and mix to combine.
- Place the banana, maple syrup, vanilla, eggs, almond butter and yoghurt in a food processor and process until smooth. Add the dry ingredients and process again. Remove the blade, add the chopped walnuts and dates and mix to combine.
- Pour the batter into the prepared tin, top with the banana rounds and chopped walnuts. Bake for 50-60 minutes until a metal skewer inserted comes out clean. You may need to cover the top of your loaf with parchment if it is getting too dark.
- Remove from the oven, cool for 10 minutes in the tin and then turn out to a wire rack to cool completely.
Notes
The loaf will keep in an airtight container in the fridge for up to one week.
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