Best Banana Bread

Season :All Servings :12 Diet :Vegetarian, Gluten free when using buckwheat flour instead of whole wheat Time :50-60 minutes Difficulty :Easy

I made banana bread more than 100 times to perfect the recipe. Such a great snack and perfect for freezing so you can take out a slice every day to enjoy. A tip to make it taste heavenly: toast the banana bread and drizzle over some peanut butter and a pinch of flaky sea salt!


  • 5 bananas
  • 1 egg
  • 65 gr. maple syrup
  • 2 tsp. Apple cider vinegar
  • 100 gr. almond flour
  • 175 gr. whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 50-80 gr. of chopped nuts (pecan/ walnut/ hazelnut)


  1. Preheat the oven at 180C.
  2. Mix the dry ingredients together.
  3. Puree the banana with a handblender and mix in with the dry ingredients.
  4. Add the rest of the wet ingredients and stir well until combined.
  5. Layer a loaf tin with baking parchment and add in the mixture and scatter over some more nuts if you like.
  6. Put the bread in the preheated oven about 35-45 minutes until ready (use a skewer to check, when it comes out clean the bread is ready), depending on your oven it might need some more time, and leave to cool in the tin. Tip: slice it and freeze it so you have a quick snack during the week.



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