• Rosie Weston

Refined sugar free banana bread

What makes this banana bread different to all the other recipes out there?

Well for starters it has much less sugar!! It is only sweetened with the natural sugars in the bananas!

It also contains much more fibre than the average recipe due to the psyllium husk. Fibre can help you to feel fuller for longer, help to balance those blood sugar levels and lastly helps to form your stool. So many of us don't get enough fibre in our diets, we should be aiming for around 30g per day and to help you visualise this a banana has approx 2.5g fibre so thats like eating 12 bananas (which i wouldn't recommend!)

The addition of protein powder to the recipe also enhances the blood sugar balancing effects of this recipe. Not only that protein is crucial to so many processes in our body like growing and repairing, making hormones and is used for energy production. Protein is a macronutrient that again many of us are not getting enough of.

I hope you enjoy this recipe!


2 ripe bananas

1/3 cup melted coconut oil plus a little extra for brushing the loaf tin

1/4 cup of coconut cream

1 tsp vanilla extract

2 x large eggs

1/2 cup DF milk like almond or oat

1 cup GF self raising flour

1/4 cup coconut flour

1/4 cup protein powder (I used Pulsin pea protein powder)

1/4 cup psyllium husk powder

1 tsp baking soda

60g 85% dark chocolate (I used Green & Blacks)


Melt the coconut oil gentle on top of the stove or in the microwave.

Add the two bananas to the bowl with the coconut oil and start to mash the two together. Add the 2 eggs, coconut cream and vanilla extract. Mash all the ingredients together until they are completely mixed and most of the lumps are out.

In a seperate bowl measure out all the dry ingredients: GF flour, coconut flour, psyllium husk, protein powder and bicarbonate of soda. Mix them until combined.

Add the wet ingredients into the dry ingredients and using a wooden spoon stir until completely combined. At this point you can slowly start to add in the additional almond milk until the mixture has loosed up and can be stirred. It should still be quite thick.

Transfer the mixture to the greased loaf tin, its also a good idea to line the bottom of the tin with baking paper.

Transfer to an oven and bake at 180C for 30-40 minutes or until a knife comes out clean.

Enjoy on its own, warm or cold or smoothered with nut butter!