by | Jan 25, 2021 | Nutrition


› 3 medium sized bananas (2 for mixture + 1 for top of loaf)

› 1/2 cup almond meal

› 1/2 cup tapioca flour

› 1/2 cup oats

› 1/2 cup unsweetened almond milk

› 1/3 cup coconut oil

› 1 tsp baking powder

› 2 eggs

› 1 tsp Vanilla extract

› 1/2 cup sugar free maple syrup


› Pre-heat your oven to 160°. › Add oil & maple syrup into bowl and whisk.

› Add in the eggs and beat well.

› Whisk in 2 mashed bananas and milk

› In the same bowl add in the vanilla, baking soda and cinnamon – whisk well.

› Blitz oats in a blender (I used my nutribullet)

› Lastly, using a wooden spoon, add tapioca flour, blitzed oats and almond meal to the wet ingredients and fold until combined.

› Pour into a loaf tin (with baking paper if it is not non stick)

› Sprinkle the loaf with oats, cut the 3rd banana in half down the centre.

› Bake for 45-55 mins – checking on the bread regularly and sticking a metal skewer or knife down the centre to ensure the inside is cooked.


Cut the loaf into your 10 serves, wrap and freeze individually.

Remove the piece and defrost for consumption – this will allow you to enjoy your Banana bread for longer.


182 cals | P: 4g C: 16g F: 11g