Banana Bread

Banana Bread

This is the perfect recipe, it’s so simple, incredibly delicious and amazingly healthy. I’ve been enjoying it this week on it’s own for breakfast or spread thick with almond butter or homemade nutella for my afternoon snack (seriously the ultimate winter comfort food for these darker days!) Either way it tastes amazing. It’s so perfectly sweet thanks to the banana with amazing caramel-like overtones from the maple syrup and a slight spice form the cinnamon. The texture is divine too, nicely soft and squishy yet still so satisfying and slightly hearty. It’s a wonderful thing to keep stored in your kitchen too for when you’re after something sweet as it’s just so easy to make and has only seven, really easy-to-find ingredients and no complicated cooking instructions!   I think you’re going to love it!

Makes one loaf

– 5 large over-ripe bananas

– 1 cup of almonds

– 2 cups of pecans

– 1 cup of buckwheat or brown rice flour

– 1/2 a cup of maple syrup

– 3 tablespoons of chia seeds

– 2 tablespoons of cinnamon

Start by pre-heating the oven to 145C. Then blend the almonds and pecans in a food processor so that they form a flour, this should take about thirty seconds. Once it’s smooth remove the flour and add it to a mixing bowl with the buckwheat flour, maple syrup, chia seeds and cinnamon, mixing them all together.

Next mash the bananas together until smooth before stirring them into the bread mix, at this point the mixture should be really nice and sticky.

Grease a loaf tin with coconut oil and then pour in the mix and allow it to bake for about an hour.

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  • Lalala

    Hi ella, just wondering how this bread is supposed to rise? There’s no baking powder or yeast in the igredients.. Please answer to me i really want to make this bread and wanna know the answer. Thank you :)

  • Em

    Hi Ella! I’m about to try your banana bread and I’m super excited :) I have to make a few revisions because my boyfriend is allergic to all nuts, even almonds and pecans, and I am gluten free. Do you have any ideas on substitutes? I was thinking of just using a couple different kinds of flour instead. I have a gluten free baking mix that’s made up of rice flour, corn flour, etc. I also have a bag of sorghum flour. Can I just mix and match with those? haha thanks :)

    • Adele halsall

      Buckwheat flour and rice flour are both gluten-free so you can use those! (Buckwheat is a seed.) As for the nuts, you could substitute with oats maybe? x

  • Caellen

    Have you ever tried using quinoa flour for this recipe? Have you ever experimented with quinoa flour in general? If so, what have you found the difference between it and other flours to be?

  • Tor

    HI Ella,
    I love this recipe, i’ve found it also works really well once its baked if you slice it and the re-bake for delish biscotti.

  • Pingback: Healthy banana bread | That's a lot to cover in a blog()

  • Madeleine

    Wow another cracker recipe. I’ve had this one on my ‘to make’ list for a while and I’m so happy with the result. Incredible with some coconut oil spread over. Thanks again Ella

  • Emma

    Love this recipe. Thank you! Made it with my daughter yesterday. We didn’t have maple syrup in the cupboard so used honey, also no pecans but used raisins and no cinnamon (but I thought the honey would make it sweet enough). I also didn’t have chai seeds :( Was perfect though, my daughter loves it, I had a nibble too and was really great. Shall definitely be making this again (although will buy the ingredients in advance in future!)

  • Mia

    Isn’t two tablespoons cinnamon a bit much? Is it supposed to be two teaspoons?

    • ellawoodward

      You can add as much or little as you like to suit your taste!

  • Vanessa

    Hi Ella! This recipe turned out amazing! Thanks!

  • heylookitsd

    Hi Ella, I don’t know why my bread turned out very mushy. Does using frozen banana make a huge difference? Thank

  • heylookitsd

    Hey Ella, it turned out my bread was very mushy. Does it make a difference if i use frozen bananas?

    Thanks!

  • ellawoodward

    I imagine frozen bananas would be more watery so that may be why.

  • Vicky

    ella please can i ask do you ever use spelt flour? is this a good flour to use too? Many Thanks

  • ellawoodward

    Hi Vicky, I don’t actually use spelt flour as it contains gluten! have a lovely day :) ella x

  • blahblah

    This was the most delicious ever! My friends enjoyed it as well. Simple, guilt-free and so yummy! Thank you. 😀

  • ellawoodward

    That makes me so happy to hear! X

  • Martina Keddouh-Wertmann

    Hi ella! My girl is allergic to pecan, cahews, etc… Only almonds and hatelnuts are ok. Can i just take a bigger amount of almonds? Thanks for your help! Martina

  • ellawoodward

    Yes that would work fine :) x

  • Vanessa

    Another deliciously easy recipe. I used 1 cup of walnuts & 1 cup of raisins instead of the pecans and it was sensational, thanks again Ella. Can’t wait for your recipe book to hit Australia. <3

  • Ash

    Hi Ella! Hoping to make this recipe soon :) Just wondering how much the 1 cup of almonds and 2 cups of pecans would yield in total? I already have flours of both types made up. Thanks! x

  • Lilla

    Hi Ella,
    How come you don’t use white sugar in any of your recipe? Not because I think it’s better to use white sugar, I really love your replacements and find them somehow more genuine, but since you use plant based food isn’t white sugar then all right?(:

  • ellawoodward

    Hi Lilla, I don’t use white sugar because it’s refined and unnatural. Keep an eye out for the up coming blog post on sugar which will explain things in more detail. X

  • ellawoodward

    Hi Ash, this would amount to 3 cups. Hope you enjoy the banana bread! X

    • Ash

      Once you grind the nuts though, the amount is always less than what you originally had. So wouldn’t it be less than 3 cups?

  • ellawoodward

    Hi Ash, although it may seem like less because the nuts have been ground down, I would still use 3 cups. Hope you love it! X

  • Rebecca

    Does anyone know what the measurements are in grams (UK)? Thanks.

  • Shannon

    I love how you measure in cups as I usually find it difficult to work with scales haha. It’s so much easier! I love your blog by the way, I’m vegetarian but your vegan recipes have inspired me to do a lot more things! xo

  • ellawoodward

    Hi Rebecca, I don’t have the gram measurements unfortunately. Have a lovely weekend! X

    • Rebecca

      Thanks Ella. I mananged to convert the measurements online and it came out great. Can I freeze the bread? X

  • ellawoodward

    Hi Rebecca, yes you can freeze it. So glad you love it! X

  • Sophie Verbeke

    I can’t get enough of this banana bread… Perfect for breakfast, energy snack before sports or just because I feel like it 😉

  • Lilly Leana Dula Johansen

    Hi Ella! Can´t wait to try this out, looks really delicious 😀 I´m just wondering weather or not I should let the chia seeds soak in water? By the way I absolutely love your blog and you have really inspired me with all of your healthy recipes 😉 -Lilly

    • ellawoodward

      Hi Lilly, you don’t need to soak the chia seeds first. So glad you love the blog! Have a lovely day! X

  • Lilly Leana Dula Johansen

    Hi Ella! Can´t wait to try this out, looks really delicious 😀 I´m just wondering weather or not I should let the chia seeds soak in water? By the way I absolutely love your blog and you have really inspired me with all of your healthy recipes 😉 -Lilly

  • sharon

    Hi Ella do you think that the banana bread recipe and the super foods bread would work in a bread maker as I have EDS which makes my hands very painfull. Thanks, Sharon.

  • ellawoodward

    Hi Sharon, I’ve not tried it in a bread maker before but I think they will work fine! Have a lovely day! X

    • sharon

      Thanks for your reply Ella. I will give it a go and let you know how it turns out. I love your blog, bless you x

  • Hannah

    Hi, Ella!
    This looks soooooo delicious!
    I’m making it. So how big is your loaf tin?
    Thank you.

  • Nicola curran

    Hi Ella, I am saving up for a decent food processor so have bought almond flour, how much almond flour is needed. I know you use 3 cups of nuts in this recipe bit how much flour does that produce?
    Love, love, love your blog

    • ellawoodward

      HI Nicola, I’m not sure of the exact units as I work in cup size. I would guess you would need to buy a little less than 3 cups for the ground almonds. Have a lovely day! X

  • Amanda

    Can i substitute the maple syrup with the same amount of liquid coconut oil?

    • ellawoodward

      Hi Amanda, I’ve not made it like this before but you could try it however this will change the recipe and won’t taste as sweet! X

  • Kate Reynolds

    Ella, I just made this! My husband is training for an ironman and he is literally eating it out of the dish with a spoon while it’s still warm! Delicious! I’m going to have to hide or freeze some or it’s going to disappear too quickly. I added just 1tbsp of cinnamon and found that just to my taste :-)

  • alison

    Hi Ella

    Is there an alternative to chia seeds please?

    alison

    • Adele halsall

      I usually find flax seeds to be a good binding quality, just like chia seeds. Try grinding them finely in a food processer/blender before adding to the mix. I would just use 3 tbsp of ground flax seed as equivalent.

  • ellawoodward

    Hi Alison, the chia seeds are vital in this recipe to bind the mixture together. You could try flaxseeds however I have never tried this so I’m not too sure how it would turn out. Hope it’s delicious, Ella x

  • Isobel Kay

    Hi Ella!
    I’m excited to try this out, but am wondering if the amount of cinnamon is meant to be 2 tsps instead of 2 tbsps? I am just unsure and would like to know before I give this recipe a go.

  • Izabela

    Hi all!
    I’ve made this banana bread now a few times. Having had read through some of the top questions and comments i wanted to share my experience with you and how i modify this bread. Firstly, thank you Ella for this site, your gorgeousness and your kindness sharing your wonderful recipes with all of us!!
    Now to the bread. Someone mentioned the texture being “gritty”- i guess it will always be a little gritty as you’re making it out of nuts not actual flour. Nuts, although milled down to a fine texture, will never be as smooth as proper flour (i use a Thermomix with 10.200 rpm! that’s pretty powerful) but i find that especially tasty, as it makes it so wholesome. Now, if it’s a bread or a cake is debatable, as the bananas are very sweet on top of that, we’re adding maple syrup! So i’ve modified this and went for two tbsp instead half a cup, in fact i think, it does not even need the syrup, as the FIVE overripe bananas make it quite sweet. Someone else asked about the “rising” of the bread; i add half to one tsp of baking powder, now this is personal choice. I have never tried it without it, but you can and see how it goes. Now for the more importanat modification i’ve made..instead of throwing the Chia seeds into the dry mixture of meals and flour, i mash the bananas and add the Chia seeds into the moist banana mix then let it soak BEFORE mixing it with the dry mix. Chia seeds are easier absorbable when soaked (or activated) they become jelly like when soaked and soften the bread nicely making it more like a light cake. That’s what i do… again, anyone can try what they want to try. On a note, if one should use peeled almonds? If you have to, do it, but the skin actually is incredibly healthy for the gut, it healps cleansing the insides. Someone else mentioned the amount of cinnamon. I personally leave it at two tbsp, as i love it, but one can reduce the amount of course. Have fun baking!

    • Ready

      Hi, thank you for your tips for the recipe. Can I ask how long you let the chia seeds soak for in the bananas?

  • Louise

    Just made this bread, couldn’t have come out better, had 2 slices with different nut spreads, will have to freeze as it’s difficult to resist and I don’t usually like banana bread! Love all your recipes so far, thanks for sharing. Also my daughter bought your book for me for Mothers day, I love it.

  • ellawoodward

    I use two tablespoons of cinnamon as it serves an entire loaf. Hope you love the recipe! Ella x

  • ellawoodward

    Hi Izabela, thank you for your message. I’m so glad that you’ve found a recipe which is perfect for you. The recipe isn’t going to suit everyone’s taste buds so it’s great that you’ve found the right modifications for you. I’m sure other people will find this really helpful too. Hope you’re enjoying the banana bread! Have a lovely day! Ella x

  • Ida-Sofia

    This was so delicious banana bread! All ingredients were good to my IBS (I just placed maple with rice malt) and my taste. I will make this again. :)

  • Laura

    Hi Ella,
    Would love to make this recipe but my BF is allergic to nuts – what do I use as a substitute?
    Thanks xx

    • ellawoodward

      You could try using sunflower seeds instead! Hope it’s delicious! X

  • http://www.dontblamethecook.pl Magda Tobolska

    I love this recipe and decided to share it on my blog. I called it “Ella’s banana bread’ :)

    • Adele halsall

      Love this photo!! x

  • Meg Wedlock

    Hey Ella,
    Oh my goodness this is delicious!! Baked this last night but made a couple of tweaks…swapped the maple syrup for honey (we had run out) and swapped the brown rice flour for coconut flour (couldn’t find brown rice flour or buckwheat flour at our supermarket). Enjoyed it for lunch today spread with almond butter and banana…such a delicious, nutritious and filling meal!! Would definitely recommend…
    Thanks so much for all the wonderful recipes..I have definitely been inspired! :)

    • Caitlin Foulds

      Hi Meg,

      I would like to sub coconut flour as you did in this recipe (I don’t eat grains)… did you use the same amount (1 cup)?

      Thanks!

      • Meg Wedlock

        Hi Caitlin,
        I just subbed 1 cup of coconut flour for the 1 cup of buckwheat/brown rice flour and I think it worked out pretty well!
        Good luck!
        Meg x

  • Karen Woodroffe

    Hi. Ella . love this recipe..turned out perfect, it’s so filling! Please tell me how long does it keep for in the fridge?? And can it be freezes. Thank you.

    • ellawoodward

      Hi Karen, it should keep for about 5 days. It freezes well too. Have a lovely day! X

      • Karen Woodroffe

        Another DELICIOUS recipe. will be making this again, to freeze some slices for my handbag. It was VERY filling !

  • FAD

    Just made this bread and immediately felt the need to post. Really delicious, especially straight out of the oven! Thanks!

  • Adele halsall

    Hey :) I would say just measure out equal amounts of oats and blend to make a flour. x

  • ellawoodward

    Oats are naturally gluten free however there is a possibility of them being contaminated with gluten as they are produced in the factory which is why it’s best to buy gluten free organic jumbo oats! X

  • ellawoodward

    That should work fine but I haven’t actually tried it so the absorbency may be a little different. It might be worth googling a conversion online first :) x

  • ellawoodward

    I’m really sorry but I haven’t tried it so you might have to experiment a little – maybe start small! x

  • Emilie Smith

    I absolutely love this banana bread. I’ve tried a few different versions of it. The first time I used hazelnuts, buckwheat flour and coconut flour instead of all the pecan nuts and almonds (I’m watching my weight and all the nuts makes it too calorific for me). I only added about 50ml of maple syrup which meant it wasn’t very sweet which suits my taste. The second time I used pecan nuts, buckwheat flour and oats. I soak the chia seeds in the mashed banana as another poster suggested – it seems to bind really well. Thanks for sharing it Ella 😀 I’ve recommended this to everyone I know!

  • Abigail McMorrow

    I have made this bread twice in the last two weeks – it is absolutely delicious! Thank you Ella for sharing such wonderful recipes with us! x

  • Gemma Carpenter

    Hey Ella,

    Just wanted to say I made this banana bread at the weekend and it is great. Once cooled I sliced it up and out it in the fridge so that it lasts me a little longer!! :)

    Thanks for the recipe!

    Gemma :)

    • ellawoodward

      Hi Gemma, really hope you enjoyed making it and hope it turned out delicious! Have a lovely day x

  • ellawoodward

    So sorry but sadly I don’t have the measurements for the tin which I used! Hope you love it x

  • ellawoodward

    Hi Sally, I think either hazelnuts or walnuts would work really well in this recipe too! Really hope it turns out delicious! X

  • ellawoodward

    Hi Joseph, the nuts add lots of nutrients to the recipe. I haven’t tried it with hemp flour before but it’s worth a try. Hope it turns out delicious! You could always buy ground almonds instead x

  • Mel

    Hi Ella I was just wondering how many cups/ grams to use of oat flour to substitute instead of the nuts? (I have a nut allergy) Thank you!

    • ellawoodward

      Hi Mel, you could try grinding pumpkin and sunflower seeds instead of the nuts, using the same quantity. I haven’t tried this recipe with oat flour before so I wouldn’t know about the measurements. Hope it turns out delicious x

  • ellawoodward

    So happy that you and your family are enjoying it! Date syrup should work well too – I love Beloved date syrup which you can buy online x

  • ellawoodward

    Hi Abi, I would try leaving it to cool as this usually helps it to set properly x

  • Victoria
  • carmen kelly

    Hi Ella just made this banana bread. Really yummy ! cant stop eating it, so going to freeze now. Thankyou

  • ellawoodward

    Hi Sophie, I imagine that this should work well however I’ve never actually tried this myself. Hope it turns out delicious x

  • ellawoodward

    Hi Caroline, so sorry but there aren’t any gram measurements for this recipe sadly. I just use a standard sized coffee mug but there is a way to convert the cup measurements online. Hope you love it! X

  • ellawoodward

    I haven’t tried this recipe with quinoa flour before so I’m not too sure how it would turn out but I imagine it would work well too x

  • ellawoodward

    It depends on how big you want your slices to be, but I would say about 10 slices. I don’t count calories, I prefer to count goodness x

  • ellawoodward

    Hi Emma, so pleased you loved this recipe! I’ve actually never experimented with a coconut loaf before but that sounds so delicious and definitely worth a try! Would love to know how it turns out x

  • ellawoodward

    So sorry but I don’t have the exact weight for the bananas! I just used 5 over-ripe medium sized bananas x

  • ellawoodward

    I’ve never tried that before but I imagine that should work well, although I’m not too sure what the consistency would be like. Hope it turns out delicious x

  • Hannah

    Hi Sarah, just wondering if you tried this and if so, how did it turn out? Thanks, Hannah

  • ellawoodward

    You could omit the pecans and just buy ground almonds instead! Hope you love it x

  • ellawoodward

    I haven’t tried the recipe with less maple syrup so can’t advise on this unfortunately. Feel free to change the recipe a little to suit your preferences x

  • Lorna

    I made this today, used 2cups of almonds and 2 cups of oats as I didn’t have pecans or buckwheat flour, then ran out of maple syrup so topped up with agave syrup…tastes great. I will definitely be making it again, thanks Ella xx

  • Joie

    Would you substitute coconut sugar for the maple syrup?

    • ellawoodward

      So sorry I have never tried it but feel free to give it a go x

    • ellawoodward

      So sorry I haven’t tried it myself but feel free to give it a try x

  • ellawoodward

    I would use one cup for every cup of nuts you are substituting, but I have never made the banana bread with oat flour before so can’t guarantee it will work out the same x

  • ellawoodward

    So sorry to hear that – we think the loaf is delicious when it is quite moist and dense, so it is up to you whether you call it a cake or bread x

  • Izzy

    Could I do honey instead of / half and half with maple syrup?

    • ellawoodward

      Yes absolutely x

  • ellawoodward

    Hi Lilly, you don’t need to soak the chia seeds first. So glad you love the blog! Have a lovely day! X

  • ellawoodward

    HI Nicola, I’m not sure of the exact units as I work in cup size. I would guess you would need to buy a little less than 3 cups for the ground almonds. Have a lovely day! X

  • ellawoodward

    Hi Amanda, I’ve not made it like this before but you could try it however this will change the recipe and won’t taste as sweet! X