Banana Bread Recipe

I’m always trying to find a healthy alternative to my favourite foods.  I created my own Banana Bread recipe using maple syrup instead of sugar to sweeten it and coconut flour with GF plain flour instead of self-raising flour to give it that hint of another flavour! A slice of this is the perfect break-time snack or post-work treat with a cup of coffee.



4 ripe bananas

A handful of walnuts

150ml almond milk

2 large eggs

3 tbs of maple syrup

1 tsp vanilla essence

3 tsp ground cinnamon

1tsp ground ginger

1tsp baking soda

150g GF plain flour

150g coconut flour

A drizzle of honey


Preheat oven to 200° C.  Line a loaf tin with grease-proof paper.

Instead of the usual whisking of the ingredients I decided to go down the lazy route and use a blender.  Place 3 of the bananas, walnuts, almond milk, eggs and maple syrup in your blender. Whizz until smooth (usually takes around 10 seconds using a BlendActive blender).

Mix the ground cinnamon, ground ginger, baking soda, plain flour and coconut flour together in a baking bowl.  Pour the blended ingredients into the bowl with the flours and fold everything together to form a sticky batter.

Using a spoon, pour all the mixture into your lined loaf tin.  Slice the left over banana and gentle push them into the mixture, then pouring some honey over the top.  Bake mixture for 35 minutes until golden brown and the bread bounces back when touched (be careful, please don’t burn yourself).

Place the bread to the side for approx. an hour to cool.  Once cooled, remove bread from the tin and slice.  Enjoy the banana bread served with jam or more honey!