Banana Bread

This protein – packed banana bread is gluten and refined sugar free, and is a great way to use up those over-ripe bananas.


  • ½ cup of grass-fed organic butter or organic coconut oil
  • 1 teaspoon of vanilla paste
  • ½ teaspoon of gluten-free baking powder
  • Pinch of Himalayan salt
  • 1 cup of mashed ripe banana
  • ¼ cup raw honey
  • 2 large eggs at room temperature
  • ½ cup unbleached white spelt flour
  • 1 cup of almond meal
  • 1 tsp vanilla paste
  • 2 tablespoons of milk (coconut, oat, almond or dairy)


  1. Preheat oven to 180 degrees celcius.
  2. Lightly grease your cake tin (I use a 20 x 20cm cake tin for a shorter banana bread or a 20 x 12 cm for a taller banana bread.
  3. In a large bowl, mix together the melted butter/oil, honey, vanilla, baking powder and salt. Add the banana, milk and eggs and mix well.
  4. Add spelt flour and almond meal and gently mix until just combined and the batter looks smooth.
  5. Pour batter into prepared tin and tap a few times on bench to smooth out the batter. Bake for 30 – 40mins or until brown on top and springy to touch.
  6. Use a cake tester or wooden skewer inserted into to the middle to gauge whether the cake is cooked (it should come out clean when it is ready).
  7. Once taken out of the oven, leave to cool for 10 mins before removing it from the pan.

Tip:This cake freezes well but will probably be eaten before you even get a chance to store it away!

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