Banana Bread

Having recently moved to Australia, there were certain baked goods that I simply had to master. And every Aussie should certainly know how to make this household staple – banana bread! In true Sydney style, my banana bread recipe is plant-based, gluten-free and refined sugar-free.

Prep time 15 mins, baking time 45-60 minutes, makes one loaf


  • 4 mushed bananas (depends on the size of the bananas, aim for 450 grams)
  • 2 cups almond flour
  • 1 cup desiccated coconut
  • 2 tsp baking powder
  • 1 tsp cinnamon (add more if you like)
  • 2 tbsp maple syrup
  • 1/3 cup almond milk (add it gradually until the batter is smooth and moist)
  • Optional: 1/2 cup chopped dates
  • Optional: 1/4 cup plant-based refined sugar-free choc-chips /choc-chunks for choc-chip banana bread
  • Optional: additional banana sliced in half on top for decoration and extra flavour.


  1. Preheat the oven to 180 degrees.
  2. Combine all dry ingredients in a big mixing bowl.
  3. Combine all wet ingredients in a separate mixing bowl.
  4. Add the wet ingredients to the dry ingredients and mix until smooth
  5. Fold in the dates and/or choc-chip pieces if using them.
  6. Place the batter evenly and firmly into a lined baking loaf tin.
  7. Tip: add thinly sliced banana to the top of the bread for extra decor and banana flavour.
  8. Bake at 180 degrees for 45-60 minutes, you’ll know it’s ready when it’s golden on top and a tooth-pick comes out clean when pricked into the loaf.
  9. Allow the banana bread to cool completely in the loaf tin before removing it.
  10. Keep the banana bread in an airtight container in the fridge for 3-5 days.

This banana bread recipe never fails and is always a hit with friends and family.

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