Healthy bits

Banana, cinnamon and walnut bread

Banana bread is the best thing to make when you’ve got over ripe bananas. I made this without any oil and no refined sugar and it tastes delicious. Keeping the same proportions, this recipe can easily be doubled or tippled! Excellent with a cuppa, for breakfast or a cheeky and healthy snack.

Time: 40 minutes

Type: cake

Difficulty: 1 pan

Makes: about 8 slices

What you need:

1 large over ripe banana, mashed

1 cup oat flour (or all-purpose flour)

1 flax ‘egg’ (1 tbsp ground flaxseed mixed with 3 tbsp water)

100ml plant milk

2 tbsp maple or agave syrup

1 tsp baking powder

1 or 2 tsp ground cinnamon

a handful of chopped walnuts (optional)

banana slices and walnut pieces


large bowl

spoons and measuring cup

baking tray and parchment paper


Mix oat flour and baking powder and add all wet ingredients, mixing well;

Add cinnamon and chopped walnuts if using and mix;

Pour into a baking tray lined with parchment paper and add banana slices, walnuts and an extra sprinkle of cinnamon on top;

Bake in a pre-heated oven at 200C for about 30 minutes;

The banana bread will keep for a few days in a airtight container.


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