You Need To Get In The Kitchen & Bake This Banana Bread

I would intentionally never eat fresh bananas out of the family fruit bowl. Watching them age gave me an anticipative pleasure, knowing that the neglect would provoke Mum to turn the banana surplus into something before they expired. This either meant a Saturday morning smoothie with vanilla yoghurt and honey or a Sunday banana cake. Both were tremendous but as is always the case in life, cake beats smoothie.

Several decades later I'm inspired to recreate Mum's recipe with lots of buzzwords. This deliciousness is vegan, paleo, sugar-free and gluten-free. 

Buzzword Friendly Banana Bread

Wet Ingredients
  • Flax eggs - 3 tablespoons ground flaxseeds with 9 tablespoons water
  • Bananas - 5 bananas
  • Maple syrup - 3 tablespoons
  • Vanilla - 2 teaspoons 
Dry Ingredients
  • 1/2 cup coconut flour - 1/2 cup
  • Sea salt - 1 teaspoon
  • Baking powder - 1 teaspoon
  • Baking soda - 1/2 teaspoon
  • Almonds - handful, chopped

green press banana bread with no sugar or gluten


  1. Make the flax eggs by mixing the ground flax seeds with water in a small bowl, covering and leaving in the fridge for 15 minutes
  2. Preheat the oven to 180 degrees celsius (355F)
  3. Line and grease a loaf tin
  4. While you wait for the flax eggs to set in a medium size bowl mash four of the bananas with maple syrup and vanilla - leave aside
  5. In a small sized bowl sift the dry ingredients together and set aside 
  6. Chop a handful of almonds and set a side
  7. When the flax eggs are ready mash them into the wet mixture
  8. Gently fold the dry mixture into the wet mixture being careful not to over work it
  9. Fold almonds gently into the mixture - pour into the prepared loaf tin
  10. Slice the left over banana and arrange on top
  11. Bake in the oven for 45 minutes
  12. Remove from the oven and let it cool down for 15 minutes in the tin, before removing
  13. Slice and enjoy

gluten free sugar free healthy banana bread recipe


You can either leave it on the bench in a sealed container for 3-4 days, in the fridge for about a week and in the freezer for about a month.
If you are going to keep it in the freezer I recommend slicing it up and freezing individual slices so you can grab a slice when you want.

Serving Suggestions 

This recipe is for a moist banana bread. If you would like to toast it I would recommend toasting it under the grill, on a grill or on a dry pan over the stove on a medium heat to avoid breaking in the toaster. 

Nut-Free Option 

The almonds give the cake an added texture. Walnuts and pecans also work well. 
If you would like the cake nut free simply replace the almonds with a handful of pumpkin or sunflower seeds or dismiss the crunch altogether. 


About Ashlea

Ashlea is a dessert loving health conscious person. Her many food intolerances, desire to stay healthy and her sweet tooth has lead her on the...

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