Banana Loaf Soft and Scrumptious

Serving size12 portions


  • 130 g almond milk, unsweetend,
  • 200 g ripe bananas, (approx. 2 bananas), cut into pieces
  • 150g soft nectarines or pineapple
  • 120 g pitted Dates
  • 100g dried blueberries optional
  • 2 eggs
  • 220 g plain flour (mixed sorghum, rice, coconut flour)
  • 50g traditional oats
  • 2 tsp baking powder
  • 5g cinnamon
  • 1 pinch salt
  • 1 tsp bicarbonate of soda
  • 100 g almond milk or rice milk
  • 2 tsp natural vanilla extract
  • Walnuts and pepitas for garnish

Nutrition per 1 portion

Calories 600 kJ / 128 kcal

Protein 3.9 g

Carbohydrates 32.4 g

Fat 1.5 g

Saturated Fat 6.4 g

Fibre 1.1 g

Sodium 189.1 mg



  1. Preheat oven to 180°C. Place baking paper on loaf tin (25 x 10 x 11 cm) and set aside.
  2. Place ripe bananas and nectarines onto mixing bowl and mash and blend until smooth.
  3. Add 130g almond milk and dates and mix. Scrape down sides of mixing bowl with spatula.
  4. Add eggs and mix.
  5. Add mixed flour blend, baking powder, oats, dried blueberries and additional almond milk and natural vanilla extract and combine for further 30 sec. a
  6. Pour into prepared loaf tin, add crushed walnuts and pumpkin seeds and bake for 50-60 minutes (180°C) or until a wooden skewer inserted into the centre of the bread comes out clean.
  7. Allow to cool in tin for 30 minutes before turning out onto a wire rack. Serve warm or allow to cool completely before transferring into a sealable container until ready to use.


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