Banana Breakfast Bread

This delicious loaf can be used for breakfast or as a tea time treat. The muffins are useful if you need a snack ‘on the go’.

  • 300g ripe banana (roughly 3 bananas)
  • 30g butter or coconut oil, at room temperature
  • 2 tbsp maple or date syrup (or less to suit your taste)
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 3 large eggs
  • ½ tsp bicarbonate of soda
  • 1 tbsp lemon juice
  • 220g ground almonds
  • 30g ground flaxseeds
  • 1 tbsp whole flaxseeds, for sprinkling
  • salt

    Heat oven to 170 C. Line a loaf tin. Throw all the ingredients into a blender and blitz until smooth. Pour mixture into the prepared tin, sprinkle with the whole flax and bake for about an hour or so – it’s ready when a skewer inserted into the centre comes out dry.

    Check the loaf after the first 30 minutes, if it starts to look quite brown cover the top with baking parchment until it has finished baking.

    Remove from oven and leave to cool a little. Serve warm or at room temperature. Store the loaf, covered, in the fridge for up to a week or slice and freeze – just reheat gently under the grill when you want it.

    I like to add a large handful of walnut pieces to the mixture before baking.

    This makes 1 loaf or 12 small muffins. If you’re making muffins, bake for 20 minutes.

    Recipe from Hemsley & Hemsley, The Art of Eating Well

  • Written by

    Claudia Williamson Registered Nutritional Therapist DipION, FdSc, mBANT, mCHNC Tunbridge Wells, Kent