• Sophie Smith

Healthy Banana Bread

Updated: Apr 10

This banana bread is adapted from one of my favourite foodie and mom bloggers, Jax of the Bushveld, and they are our absolute go to. I normally make it as muffins and make a big batch in silicone muffins cups and stock up the freezer. Grain-free, sugar-free, and the option dairy free - they make the perfect on-the-go beach breakfast or lunch box filler.

Makes 1 loaf or 20 muffins


4 bananas

4 eggs

1/2 cup of peanut butter

100 butter (substitute vegan marg or coconut oil)

A very generous dessert spoon of honey (or any sweetener)

1/2 cup coconut flour

1 tsp cinnamon

1 tsp baking powder

1 tsp bicarb

Pinch of salt

Dark chocolate chips (optional)


1. Preheat the oven to 180°C and prepare a silicone loaf tin or muffin cups

2. Throw the bananas, eggs and peanut in the blender and blend until smooth

3. Add the butter and honey and blend

4. Add the dry ingredients and blend

5. Stir in the chocolate chips if using

6. Pour into loaf tin or muffin cups and bake for 20 mins (muffins) or about 35 - 40 mins (loaf). A knife should come out clean when it is done.

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© 2019 Sophie Smith