Banana Bread

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”5935″ img_size=”full” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]This Banana Bread is free from the usual refined sweeteners and instead uses a blend of Xylitol, coconut blossom sugar and good quality maple syrup. It’s light and flavoursome and keeps well for a few days in an airtight container. I like to slice it up fresh though and keep it in the freezer, ready to take out and pop in the toaster at any moment. This is a great lunchbox treat for kids and is nut-free!

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3 medium ripe bananas

1/2 tsp pure vanilla extract

1 egg

3 tbsp coconut oil, melted

50g Xylitol

55g coconut blossom sugar

2-3 tbsp maple syrup

3 tsp baking powder

3/4 tsp sea salt

1/2 tsp ground cinnamon

180ml milk of your choice

340g gluten free flour (or plain wheat flour)

110g gluten free oats (or standard oats)

100g raisins[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_single_image image=”5939″ img_size=”full” alignment=”center”][vc_column_text]


  • Preheat oven to 180’Celcius.
  • Line a 2lb loaf tin (or 2 1lb tins) with parchment paper.
  • Mash the bananas in a large mixing bowl. Add all of the ingredients to the bananas and mix thoroughly until combined.
  • For the large 2lb tin, bake for 1 hour – 1 hour 15 minutes. For the two small tins, bake for 50 minutes.
  • Let the bread cool completely before cutting.
  • Serve with butter or with a nice smothering of almond butter!

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]If making this bread for home or if your child is not in a nut-free school half the flour can be replaced with ground almonds and also some chopped pecans or walnuts can be added.  Enjoy![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”5942″ img_size=”full” alignment=”center”][/vc_column][/vc_row]