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Banana Bread

Prep Time: 10 min
Cook Time: 40-45 mins
Serving Size: 8-10
  • Gluten Free 
  • Dairy Free 
  • Vegetarian 
  • Colic Baby Friendly
The entire family will love this one. A delicious banana bread, which you can enjoy toasted for breakfast or as a snack anytime of the day. Support your blood sugar stability by using buckwheat flour and almond meal instead of white flours.
INGREDIENTS
METHOD
TIPS & NOTES
  • Dry Ingredients:
  • 1 tsp cinnamon (ground)
  • 2 tsp baking powder
  • Pinch of salt 
  • 1 cup buckwheat flour (or any other gluten free flour of choice) 
  • ½ cup almond meal 
  • ½ cup coconut sugar
  • Wet Ingredients:
  • 4 ripe bananas (mashed or blended)
  • 2 eggs (whisked)
  • 1 tsp vanilla bean extract or vanilla bean paste 
  • 2 tbsp extra virgin olive oil (EVOO)
  • ½ cup coconut yoghurt 
1.  Preheat the oven to 180°C fan-forced.
2. In a large mixing bowl add all dry ingredients and combine well.
3. In a separate large mixing bowl add wet ingredients and combine well.
4. Make a well in the centre of the dry mixture and pour in the wet ingredients. Use a spatula to mix together until all ingredients are combined.
5. Lightly grease a loaf tin and pour the mixture in.
6.
Bake for 40-45 mins or until you can poke with a skewer and it comes out clean.
  • Additional banana (cut in half lengthways and placed on top of the mixture prior to baking). Top with pecans or walnuts.
  • Storage: In an airtight container in the fridge for up to 5 days.

Banana Bread

Prep Time: 10 min
Cook Time: 40-45 min
Serving Size: 8-10
  • Dairy Free
  • Gluten Free
  • Colic Baby Friendly
  • Vegetarian 
The entire family will love this one. A delicious banana bread, which you can enjoy toasted for breakfast or as a snack anytime of the day. Support your blood sugar stability by using buckwheat flour and almond meal instead of white flours.
INGREDIENTS
METHOD
TIPS & NOTES
  • Dry Ingredients:
  • 1 tsp cinnamon (ground)
  • 2 tsp baking powder
  • Pinch of salt (or any other gluten free flour of choice)
  • 1 cup buckwheat flour
  • ½ cup almond meal 
  • ½ cup coconut sugar
  • Wet Ingredients:
  • 4 ripe bananas (mashed or blended)
  • 2 eggs (whisked)
  • 1 tsp vanilla bean extract or vanilla bean paste 
  • 2 tbsp extra virgin olive oil (EVOO) 
  • ½ cup coconut yoghurt
1. Preheat the oven to 180°C fan-forced.
2. In a large mixing bowl add all dry ingredients and combine well.
3.
In a separate large mixing bowl add wet ingredients and combine well.
4.
Make a well in the centre of the dry mixture and pour in the wet ingredients. Use a spatula to mix together until all ingredients are combined.
5. Lightly grease a loaf tin and pour the mixture in.
6. Bake for 40-45 mins or until you can poke with a skewer and it comes out clean.
  • Additional banana (cut in half lengthways and placed on top of the mixture prior to baking). Top with pecans or walnuts.
  • Storage: In an airtight container in the fridge for up to 5 days.

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