There are some things in life which are so sweet and pure, that the thought of excluding it from your existence could be seriously detrimental to the soul. Ranking in the top 10 of this list, is banana bread. Ok so you may have been expecting me to say something a little more deep and meaningful than a loaf of what is traditionally known as sugar bread, but really delicious, straight out the oven banana bread that is HEALTHY (approx 190 calories per serve), gluten free and as paleo friendly as you could find (yet still soft and moist… ) well that is a different story!!

I have only recently stumbled across this recipe from my fav site called The Healthy Chef (Teresa Cutter) and with a few slight alternations it has become a fast favorite of mine. Quick, easy and yes, healthy – what more do you need to know!

Bananas are excellent sources of potassium, walnuts’ vitamin E levels are through the roof and almond meal is my go to alternative to flour. It is literally just almonds ground up– high in protein, manganese, potassium, copper, and vitamin E, as well as healthy monounsaturated fats. The blueberries not only add a sweet element to the banana bread, but are also jammed packed with antioxidants, so really, with every mouthful we are getting health benefits.. make yourself a green tea to have on the side and wholah– perfect Sunday brunch material!

Once cooked and cooled, give yourself a clear conscious and serve a (largish) slice with a handful of blueberries (frozen is totally fine) and enjoy with every mouthful. Alternatively, serve with natural yogurt and a drizzle of honey.

I was amazed at how quickly and easy this was to make, and despite it’s gluten free contents, the loaf turns out very light (rather than a heavy brick) and soft – what a rarity!

Makes 1 loaf

Preheat your oven to 160 C.

300 g ripe banana

3 free range / organic eggs

60 g organic maple syrup
(or honey if need be)

1-teaspoon vanilla extract

60 g macadamia nut oil

Half-teaspoon ground cinnamon

1/2  tsp baking soda ( bicarb soda) + 1 tbsp lemon juice
200 g (together as the lemon juice activates the bicarb)

(2 cups) almond meal
200 g

(1/4 cup) 25 g ground flaxseed (linseed)

Walnuts and blueberries to garnish

Preheat your oven to 160 C.

In your blender add: banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon – then blend until the ingredients are the consistency of a thick smoothie.

Once blended pour into a large mixing bowl to finish the banana bread batter.

Add the almond meal and flaxseed and mix well.

Add baking paper to your loaf tin (the paper can hang over the sides of the tin as it makes it easy to remove after cooked.)

Spoon/Pour the batter into the tin, but before you pop into the oven add a handful of frozen blueberries deep into the batter using a spoon. Sprinkle several walnuts down the middle of of loaf, and finally, dust the top with some cinnamon for a nice golden crunch.

Bake for 45 minutes to 1 hour (a skewer inserted into the centre should come out dry).
The top should be slightly brown but don’t overcook.

Remove from the oven and allow to cool before turning out the loaf on a cooling wire rack.

Keep in an airtight container – will keep for a week (that is if everyone doesn’t eat it in the first day!)