Banana bread reminds me of my childhood and now of my own children’s too. The using up of the beautifully overipe, sweet scented bananas was always greeted with excitement as we knew that sticky, aromatic banana bread was on the way! This is a perfect recipe for the kids to have a go at themselves as everything goes in together, all you need to do is to provide a little melted coconut oil. These make a great snack for lunchboxes, containing plenty of protein to help power small brains through an afternoon at school.

Makes 12 muffins or 1 large loaf



1 tsp vanilla essence (natural and unsweetened)
110g butter or coconut oil (melted)
50 – 100g coconut sugar
4 ripe bananas
3-4 tbsp almond or oat milk
1 egg
1 tsp gluten free baking powder
1/2 tsp bicarbonate of soda
100g ground almonds
80g desiccated coconut
100g spelt/buckwheat or wholemeal flour
100g chocolate or cacao chips/nibs



Preheat the oven to 180c/350F
Mix all the ingredients together in a mixer or food processor. Ensure no lumps of banana remain.
Split between 12 muffin cases and bake for 25 minutes, or until golden and springy to the touch.
These will keep in a tin for up to 4 days….if they last that long! Why not enjoy them with a cup of warming Chai tea?

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