Vegan Banana & Almond Bread

A slight tweak on my delicious vegan banana bread, I wanted to challenge myself to make a recipe without adding any sugar and reducing the oil. All sweetness in this recipe is naturally from the bananas, cinnamon and vanilla. I also substituted some of the flour for ground almonds, and topped with whole almonds for an added crunch. Yum!

142kcal per serving (based on 10 slices) with macro split 47%C/44%F/9%P.

Recipe makes 8-10 slices of delicious bananery heaven.



• 3-4 frozen bananas, defrosted (~280g peeled weight)

• 150g of self-raising flour (I used gluten free flour because I’m a nice housemate)

• 75g ground almonds

• Generous sprinkle of cinnamon, to taste

• Dribble of vanilla flavouring, to taste

• 10ml of vegetable oil (olive works just fine)

• 10g whole almonds to top (optional)



1) Defrost and peel the bananas (instructions for defrosting can be found here).

2) In a large bowl mash the squidgy innards and add cinnamon, oil and vanilla extract. Give mixture a stir.

3) Gradually sieve in the flour, folding it into the wet mix.

4) Mix in ground almonds and give the mixture a good stir to combine into a runny batter.

5) Pour mixture into a grease proof paper lined loaf tin

6) Bake at 200c – after ~15 minutes, check on your masterpiece by sticking a spoon handle in the middle – it should come out clean if done, otherwise add another 10 minutes onto the baking time.

7) Repeat step 6 if necessary – mine took around 15mins in total, but ovens do vary.




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