RECIPE: The ultimate (and super-easy) banana bread!

08 January 2019

This is seriously the best banana bread ever!

It’s a bit of a spin on a Pete Evans recipe and is a perfect addition to kids' lunchboxes
 AND it works well as an after school snack. Also, this banana bread is very low in sugar when you use the rice malt syrup, so you don’t have to worry about having crazy hyper kids after eating it.  



  • 5 very ripe bananas
  • 6 eggs
  • 250ml coconut oil, melted
  • 3/4 cup coconut flour
  • 3/4 cup almond meal
  • 1/4 tsp vanilla essence or powder
  • 1 tsp cinnamon
  • 2 tsp baking soda
  • 1/4 cup finely chopped walnuts (optional)
  • 4 1/2 tbs rice malt syrup/maple syrup/honey + plus extra for glazing
  • Pinch salt


Preheat oven to 160 degrees. 

Grease a loaf tin or line with baking paper. 

In a large bowl, combine the coconut flour, almond meal, cinnamon, crushed walnuts, baking soda and salt.  Mix well. 

Add the bananas to a bowl and mash thoroughly. 

In another bowl, whisk together the eggs, vanilla and rice malt syrup then stir in the mashed banana. 

Pour the liquid ingredients into the dry ingredients and stir with a wooden spoon until well combined. 

Add the coconut oil and stir in well. 

Spoon the batter into the loaf tin and spread out evenly. 

Bake in the oven for 55 - 60 mins or until skewer inserted comes out clean. 

When removed from oven allow to cool and then brush with remaining rice malt syrup.


Written by

Nikki McDonald

Nikki is a Nutritionist at Nourish Nutritional Management and has a Bachelor of Health Science in Nutritional Medicine as well as a Masters in Public Health Nutrition. Nikki is passionate about children’s health and nutrition, and has a special interest in coeliac’s disease, diabetes, allergies and food and behaviour.

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