Banana bread


Serves: 1 loaf

Prep time: 10 mins

Cooking time: 30-40 mins

Difficulty: Medium






  • 3 tablespoons coconut oil (melted)
  • 1 tablespoon olive oil
  • 2 tablespoons maple syrup
  • 2 oz coconut sugar
  • 1 oz stevia
  • 8oz gluten free plain flour
  • 3 teaspoons baking powder
  • small pinch salt
  • 2 teaspoons cinnamon
  • 2 large ripe bananas
  • 2 large eggs (beaten)
  • 2 tablespoons chopped walnuts
  • 2 tablespoons pumpkin seeds


  • Grease with coconut oil and line a loaf tin.
  • Pre heat the oven to 180 degrees
  • Mash the bananas with a fork
  • Melt the coconut oil in the microwave (30 second, stir, 30 seconds)
  • Whisk eggs.
  • Add the melted coconut oil, olive oil, coconut sugar, stevia, bananas and eggs to a large mixing bowl. Stir and combine
  • Sieve the flour, baking powder, salt and cinnamon over the top.
  • Add the walnuts and pumpkin seeds and fold together.
  • Spoon the mixture into the loaf tin making sure that the surface is even.
  • Bake in the oven for 30 – 40 mins ( a metal skewer will come out clean)
  • Store in an air tight container for up to a week.

A yummy gluten and dairy free treat that is amazing serves with a nice cup of FODMAP coffee or a comforting cup of tea. For those with nut allergies feel free to omit the walnuts and double the quantity of pumpkin seeds! Easy and delicious….


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