Healthy banana bread, Jennifer Medhurst


November 26, 2020
Serves: makes one 2ib loaf Cooks In: 1 hour
  1. Preheat the oven to 180C and grease the bottom and the sides of a 23×13 cm (9×5-inch) loaf tin with olive oil. Then set to one side.
  2. In a large bowl, mix the mashed bananas with sugar, olive oil, almond milk and almond flour. Set aside.
  3. In a smaller bowl, combine all-purpose flour, baking powder, baking soda, salt and cinnamon.
  4. Add the dry ingredients to the wet ingredients, mix until just combined (do not overmix), and stir in the walnuts.
  5. Pour the batter into the loaf tin, and place one sliced banana on top to decorate, then bake for about 40 minutes, or until a toothpick inserted in its centre comes out clean. Let cool for about 10 minutes in the tin, then transfer to a cooling rack to cool completely.


  • 3 medium ripe bananas (2 large ripe bananas), mashed with a fork
  • 1 medium ripe banana, for decorating
  • ½ cup (100g) any kind of sugar (brown sugar or coconut sugar works best)
  • ¼ cup (60 ml) extra virgin olive oil
  • ¼ cup (60 ml) almond milk
  • ½ cup (50g) almond flour
  • 1 ¼ cup (150g) all-purpose flour or gluten free flour
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • 1 pinch salt
  • ½ tsp Cinnamon
  • 1/3 cup (40g) walnuts, roughly chopped