Warming Banana Bread

Who doesn’t love banana bread? This recipe is so easy to whip up & can last in the fridge for up to 5 days. Delicious by itself or spruced up with nut butter or tahini, seeds, a drizzle of honey and pinch of cinnamon! This recipe uses wholemeal spelt and buckwheat flour so is denser (and more filling) than the commercial ones.

Makes 1 loaf
Prep time: approx. 10 minutes
Bake time: 30-40 minutes



  • ¼ cup of milk of choice
  • 6 tablespoons of olive oil or ghee
  • 3 tablespoons of maple syrup
  • 1 teaspoon pure vanilla extract
  • ½ a teaspoon of cinnamon, nutmeg and cloves (ground)
  • 5 ripe medium bananas (save one for the top)


  • 2 cups of flour of choice (we used equal parts buckwheat & wholemeal spelt)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon cacao powder
  • ½ teaspoon quality sea salt
  • 1 cup of crunchy bits (sunflower seeds, pumpkin seeds, cacao nibs, pecans,
  • walnuts, poppy seeds, hemp seeds- whatever you have on hand!)


1. Preheat oven to 180 degrees
2. Add wet ingredients to a high speed blender and blend until smooth. Or mash banana and whisk all wet ingredients together
3. Mix all dry ingredients together
4. Add wet to dry and fold through with the least amount of agitation possible
5. Line a cake tin with baking paper or grease with oil- the size will depend on how much mix you made so go by sight
6. Baking time will depend on tin size- as a general rule bake for 30 minutes initially and check every 5-10 minutes after that

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