Banana bread for breakfast.

I’m quite partial to a little banana bread, so after a few attempts I’ve found a recipe that I love. This bread isn’t too sweet, it’s nice and moist (but holds its bread like form) and is great toasted with some almond butter or coconut butter. A couple of slices with a cuppa make for a great weekend breakfast!


  •  3 ripe bananas
  • 2 tsp vanilla essence*
  • ¼ cup coconut oil (melted)
  • 1 tsp honey (melted)
  • 3 eggs
  • 1 tsp salt
  • 3 tbsp coconut flour
  • 2 cups almond meal (packed)
  • 1 heaped tsp baking soda

(*I tend to use organic vanilla essence because I have recently discovered most of the other brands contain added sugar. If this sort of thing bothers you, check the ingredients of your essence.)

Pre-heat over to 170 (fan bake) and grease or line a loaf tin.

In a large(ish) bowl, mash your three ripe bananas and add the vanilla essence, coconut oil and honey.

In a separate bowl whisk your three eggs for a couple of minutes (to introduce some air for a lighter bread) then add to banana mix. Whisk until combined.

To your banana mixture, add the salt, coconut flour, almond meal and baking soda. Mix until all the flour lumps are out, but try not to over mix.

Pour your batter into the prepped tin and place in oven for 60-65 minutes or until skewer comes out clean.

Leave to cool slightly before slicing.

This tastes great toasted and should be stored in an airtight container for no longer than a week.

Nb if you like your banana bread on the sweeter side, add a tablespoon of melted honey to the mixture.


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