Get some banana bread into you!

Who can say no to banana bread? Really… it is just the best.

But did you know that traditional banana bread recipes use A LOT of sugar which is so unnecessary given the fact that bananas themselves are naturally really sweet. We have come up with our own healthy(ish) banana bread recipe which is low in sugar and also has dairy-free and gluten-free alternatives for those with allergies. So go ahead and try it out!

Tip #1: banana bread is best served toasted with a side of butter and accompanied by a hot drink like a cup of coffee or English breakfast tea. 

Tip #2: freeze individual slices of banana bread which you can pull out, toast in a sandwich toaster and enjoy as a nice study treat whenever you need a bit of a kick!

Dry Ingredients:

  • ¾ cup of plain flour (use buckwheat flour for a gluten-free alternative)
  • ½ cup of almond meal
  • 1 ½ teaspoon of baking powder
  • ½ teaspoon of baking soda
  • 1 teaspoons of cinnamon
  • 1 tablespoon of sugar (you can use more if you want, maybe ¼ or up to ½ cup)
  • Pinch of salt

Wet Ingredients:

  • 3 very ripe bananas (make sure they are very ripe – as in pretty yucky looking – because you will get most of the sweetness from these bad boys)
  • 2 large eggs
  • ¼ cup of milk (use nut milk for a dairy-free alternative)
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of apple cider vinegar
  • 1/3 cup of melted butter (¼ cup of melted coconut oil if you are dairy-free)


  • Preheat the oven to 180 degrees and line a rectangular loaf tin with baking paper.
  • In a large mixing bowl, combine all the dry ingredients.
  • In a separate bowl, whisk together the eggs, milk, vanilla extract, coconut oil and apple cider vinegar.
  • Mash up your bananas and then add them to the wet mixture. Mix well.
  • Add the wet mixture to the dry and fold through until combined.
  • Pour the mixture into the loaf tin and chuck in the oven for 45 minutes or until a skewer inserted comes out clean.