theslowpoke_bananabread1It must be one of the ultimate comforts, banana bread. And surely there’s no better way to make good use of a few ageing bananas than a warm, sweet and earthy loaf.

Inspired by this recipe from My New Roots, this loaf of banana bread, filled with plenty of whole foods and sans all animal products, is the ultimate guilt-free breakfast… and morning tea… and afternoon tea – and most definitely late night snack.

1/4 cup almond milk
6 tbsp coconut oil
1 tsp pure vanilla extract
4 dates
2 1/4 cups mashed ripe bananas (approximately 5 medium bananas)
1/4 cup chia seeds
2 cups almond meal
2 tsp baking powder
1/2 tsp sea salt
1 cup chopped nuts + seeds (walnuts and pumpkin seeds)
1/4 coconut flakes to sprinkle on top

Preheat oven to 180 degrees. Line a loaf pan with baking paper, or lightly oil and dust with flour, shaking out excess.

Combine almond milk, oil, vanilla extract, dates and bananas in a blender and blend until smooth. Add chia seeds and mix through.

In a large bowl combine dry ingredients. Add banana mixture and combine using as few strokes as possible. Fold in nuts and seeds. Pour into a cake pan, top with coconut flakes. Bake for 30 – 40 minutes.

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  • Megan

    I made this today…used macadamias instead of pumpkin seeds as that is what was in the cupboard, and it turned out beautifully. I know it’s all dairy, gluten etc free, but geez it tastes good with a bit of butter :-)

  • Anna

    I made this tonight with chopped almonds and pistachios – damn it is good! Added butter and a hot cup of tea. Yum. Love your website xx

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