Healthy Banana Bread w/ Salted Caramel Almonds
10 People
250 Cals
Healthy Banana Bread w/ Salted Caramel Almonds
10 People
250 Cals
About the recipe
This banana bread is soft, moist and naturally sweet — the kind of feel-good bake you can enjoy any time of day. Made with olive oil instead of butter, ripe bananas for natural sweetness, and a blend of gluten-free flour and almond meal, it’s lighter, more nourishing and easier to digest than traditional banana bread.Protein-rich eggs and natural Greek yoghurt add moisture and structure while supporting gut health, and coconut sugar provides a gentle sweetness without the sugar spikes. The result is a banana bread that’s not only delicious, but balanced — perfect for breakfast, a beach picnic, or an afternoon slice with coffee.Simple to make, naturally gluten-free and loved by adults and kids alike, this is banana bread done better.
Nutrition Per Serving
250
Calories
12g
Fat
2g
Saturates
14g
Sugars
351mg
Salt
8g
Protein
31g
Carbs
5g
Fibre
Ingredients
- 60 ml olive oil or macadamia nut oil
- 350 g ripe bananas smashed - about 3
- 1/2 cup coconut sugar
- 2 large free rang eggs
- 120 ml natural Greek yogurt
- 2 teaspoon vanilla extract
- 150 g gluten free flour
- 100 g almond meal ground almonds
- 2 teaspoons gluten free baking powder
- ½ teaspoon sea salt
SALTED CARAMEL ALMONDS
- 1/2 cup flaked almonds
- 2 tablespoons maple syrup
- 1/2 teaspoon sea salt flakes
Method
- PREHEAT your oven to 170°C fan forced.
- COMBINE your oil, mashed bananas, sugar, eggs, yogurt and vanilla into a bowl and mix well.
- ADD your flour, almond meal, baking powder and mix to form a thick batter.
- POUR the batter into a prepared pan. Garnish with sliced banana if you like.
- COMBINE salted caramel almond ingredients then scatter over the top of the banana bread before it goes into the oven.
- BAKE for 50 minutes until cooked through. Remove and cool completely.
TO MAKE THE SALTED CARAMEL ALMONDS (OPTIONAL)
- COMBINE the almonds, maple and salt in a bowl.
- SCATTER evenly over the banana bread before baking.
This banana bread mixture works beautifully as muffins — simply divide into a lined muffin tin and bake until just golden and springy.
Perfect for lunch boxes and after-school snacks, with a naturally sweet flavour kids love.
Keeps fresh in the fridge for up to 1 week when stored in an airtight container.
Freezes well for up to 3 months — slice or freeze muffins individually for easy grab-and-go snacks.
Delicious served as is, or lightly toasted with a dollop of Greek yoghurt and honey.
