Banana bread

Thanks to Hemsley and Hemsley for this recipe from ‘The art of eating well’.


3 ripe bananas

30g butter or coconut oil

2 tbsp maple or yacon syrup

3 eggs

1 tsp vanilla extract

1 tsp ground cinnamon

½ tsp bicarbonate of soda

1 tbsp lemon juice

220g ground almonds (or wholegrain or heirloom flour)

30g ground flax seed

½ tsp salt

Makes 10 slices

Oven 170C/fan 150C/Gas mark 3

Bake 1-1 ½ hours

900g/2lb loaf tin 23 x 13 cm’s lined


  1. Mash the bananas with butter to a pulp.
  2. Whisk in the eggs, syrup, cinnamon, vanilla and bicarbonate of soda, lemon juice and salt.
  3. Add the almonds and flax seed and mix well OR
  4. Throw everything in a blender/food processor and blitz
  5. Turn into the prepared loaf tin and level the top with a knife.
  6. Bake 1-1 ½ hours until a skewer comes out clean. It may need covering with paper if it starts to look brown.
  7. Leave to cool in the tin for a bit then turn out onto a wire rack

You could use muffin cases to shorten cooking time.

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