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Welcome to another tasty instalment of Foodie Friday. This week we are featuring a healthy take on an old favourite – banana bread! This recipe is protein packed, full of flavour and made using wholesome ingredients that will take the guilt out of enjoying a slice (or two).

This recipe is super versatile, so use what you have in your cupboards and don’t be afraid to experiment with spices (cinnamon, nutmeg and mixed spice are great go-to’s). This recipe doesn’t contain oil or butter and only uses a small amount of sugar – but don’t worry, we promise this healthy twist will still leave your taste buds rejoicing. The almond meal and eggs in this recipe also make the bread super dense, moist and give it a high protein content which makes this a great study snack. 

Put your overripe bananas to good use and fill your house with the delicious smell and warmth of baking with this simple recipe.

Best served with butter, honey and a hot cup of tea. Enjoy!

Banana bread

What you will need

  • 3 large bananas
  • 5 eggs
  • 1 1/2 cups almond meal
  • 1/2 cup spelt, plain or self raising flour
  • 1 tsp baking powder
  • 1 tablespoon honey
  • 2 tablespoons coconut sugar or plain sugar
  • 1/2 cup milk
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg (if you have it)
  • Seeds of 1/2 a vanilla pod or 1 tsp vanilla extract
  • Bread tin- lined with baking paper or butter

Directions

  1. Pre heat your oven to 180 degrees celsius, then mash your bananas in a big mixing bowl- you can just use a fork for this.
  2. Add the rest of the wet ingredients to this bowl (5 eggs, big heaped tablespoon of honey) and mix well.
  3. Add the rest of the ingredients. As mentioned in the video, the spices are optional. You can add what you like; mixed spice, clove etc.
  4. Pour your bread into a lined tin and top it with whatever you like (or leave it as-is). Banana and coconut sugar are a great option. The sugar caramelises and gives it a crispy delicious crust.
  5. Bake for 30-40 minutes, depending on the strength of your oven. Check your bread at 30 minutes by putting a knife into it. If it comes out clean, it’s ready.

Serving tip: Try it with a little butter and honey!

Samantha Elaine Wooldridge

Clinical Nutritionist
(BHSc Nutritional Medicine)

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