Banana Bread

There are so many ways to whip up a banana bread and I’m constantly changing the way I make this. This version is the one I’m most satisfied with. It’s light and fluffy, not overly sweet and a relatively healthy treat. What I’ve noticed is the riper the bananas, the sweeter and more moist the bread is. And it’s dairy free too which is a bonus for many who can’t tolerate dairy.


  • 3 ripe bananas
  • 2 eggs (or 2 flax eggs if vegan)
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla
  • ½ cup of coconut sugar
  • ½ cup of coconut oil or other oil (options are avocado oil, olive oil)
  • 1 cup white flour
  • 1 cup wholemeal flour
  • ½ teaspoon bicarb soda
  • 1 teaspoon baking powder
  • Handful walnuts


  1. Mash bananas with a fork in a bowl.
  2. Add 2 eggs and mix in with banana  (steps on how to make a flax egg below)
  3. Add maple syrup, vanilla, oil and coconut sugar and mix.
  4. Then add flours, baking soda and bicarb.  Mix well.
  5. Place in greased loaf tin and top with walnuts and coconut sugar.
  6. Bake for 30 minutes at 180 degrees.


  • To make a flax egg mix one tablespoon of flax meal and three tablespoons water and let sit until thickens.
  • As each oven cooks differently, place a skewer into your loaf at 25 minutes to see how close it is to being cooked . When the skewer comes out dry the loaf is ready.
  • For a healthier version use two cups wholemeal flour
  • Remove coconut sugar for a less sweet option.