top of page

Breakfast Nut and Banana Loaf

Cook Time:

50 minutes


Enough for 1 week of breakfasts

Breakfast Nut and Banana Loaf

200 g ground almonds (almond flour)
3 ripe organic bananas
4 organic free range eggs
1 dessert spoon extra virgin olive oil
3 dessert spoons Maple syrup
2 teaspoons psyllium husks
A pinch of salt
Contents of 1 vanilla pod
1 teaspoon baking powder
80 g Walnuts roughly chopped

Pre-heat your oven to 180 degrees Celsius. Put the almond flour in a bowl then add the pinch of salt, psyllium husks, baking powder and vanilla and mix. In a mixing jug, add the chopped ripe bananas and then use a hand blender to whizz into a liquid, then add the olive oil, eggs and maple syrup and mix thoroughly. Take a hand mixer with whisk attachments and then add the banana mix to the almond flour mix and blend well until you have a smooth dough (which will be very liquid), finally add the chopped walnuts and mix.

Take a baking tin then a sheet of baking paper, scrunch it between your hands and smooth out again before lining the tin with it. Pour in the dough and then cover the tin with a sheet of tin foil. Bake in the oven for 45 minutes, remove the foil and finish in the oven for another 5 minutes. Leave the loaf to cool thoroughly before attempting to cut it. Keep wrapped in the fridge for up to 5 days.

bottom of page