Banana Bread



What to do when you have leftover bananas that are going too ripe? Bake them into bread! (or cake, or freeze for some nanaicecream). This clean Banana Bread is full of flavour an moist. It’s so delicious and you can easily make this as a cake or cupcakes. It makes for perfect meal prep as breakfast or as a snack 🙂

What’s in this?

Banana, Eggs, Yoghurt, Vanilla, Dates, Coconut Oil, Cinnamon, Almond Flour, Coconut Flour, Chia Seeds & Baking Powder

I made this batch without much thought of making it pretty for a post, hence I’ve avoided taking pictures of the loaf 😛 but the next time I make it I’ll remember to decorate it and make it look appetising! Daphne and I use the same recipe on this one, I think she is meaning to make this one soon, so you may see some updates here with more scrumptious pictures.


Banana coconut bread


When you spot a great recipe, you can’t help but want to share. This was shared to Melissa and myself by a fellow gym friend. I love how simple but how nutritious it is. It really is a good breakfast or a pick me up after a workout. Bananas are high in natural sugar so it should be consumed sparingly. It is however, amazingly rich in potassium, B vitamins and antioxidants. There is a total of 4 bananas divided into 20 mini cakes, plus only 1 tablespoon of honey. Not only that, it has coconut which stabilised blood sugar and chia seeds for that added fibre and omega. As chia seeds and coconut flour absorbs liquid, it expands the batter.

Banana Coconut Bread

Yields: 2 loaves or ~20 mini bread


  • 4 riped bananas (I used 1 big and 3 small ones, if your bananas are huge, use 3)
  • 6 eggs
  • 1 tablespoon of honey (can be subbed for 2-3 dates)
  • 2 tsp of vanilla paste (or extract)
  • 1/4 cup or around 30 ml of coconut oil melted
  • 200 grams of greek yogurt or natural yogurt (with NO added sugar)
  • 2 tsp of cinnamon
  • pinch salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup of coconut flour
  • 1/4 cup of almond meal
  • 20 grams or 1 tablespoon of chia seeds (or flaxseeds)

Optional Topping Ideas:

  • handful of shredded coconut
  • handful of crushed walnuts
  • handful of mixed seeds like pumpkin and sunflower seeds


  1. Preheat Oven 160c  for muffins or 150c for bread loaves (both fan forced)
  2. Line 2 bread loaves with baking paper (alternatively you can lightly oil the tray) or prep your muffin wrappers/ little cake wrappers.
  3. In a food processor/power blender, blitz up bananas, yoghurt, honey, vanilla, eggs, baking soda, baking powder and salt for 30 seconds (or till creamy texture). Pour into mixing bowl.
  4. Mix in the coconut flour, almond meal and chia seeds. Let it rest for 10-15 minutes (I usually wash up or clean up the bench while that happens). Spoon batter into loaves or mini wrappers/muffin wrappers.
  5. Top with toppings.
  6. Bake for 25-30 minutes (cupcakes) or 40-50 minutes (bread).


Please do share your thoughts if you try this recipe



One thought on “Banana Bread

  1. Pingback: Banana Bread | Blog in Progress..

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