Banana Bread

Shop Ingredients


1½ cups flour (buckwheat for gf option)
1 C brown sugar
1 tsp baking powder
½ tsp bicarbonate soda (baking soda)
2 tsp ground cinnamon
2-3 very ripe bananas, mashed
1 egg
1/4 C olive oil
1 tsp vanilla essence
½ cup plain yoghurt
maple syrup or honey to drizzle on top
1 extra banana for a fancy top (optional)


This serves 6-8, and needs a small loaf tin. It’s adapted from this great gluten free Donna Hay loaf that a friend has been making a lot recently.  I’ve used olive oil and a tsp of vanilla essence, and dropped out some extra sweetness (though you could certainly use even less sugar with no ill effects!).  The yoghurt makes this version nice and moist, but banana bread is very forgiving so if you want to omit the yoghurt, just try adding an extra banana, or an egg, or up the olive oil a little bit.  Can you go wrong with banana bread?

Another great looking recipe here uses honey, spelt and desiccated coconut. You might like to check that out too. Enjoy!


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  1. This recipe looks so lovely, can’t wait to make it!
    Just wondering how much oil to put in.. doesn’t seem to be in the ingredients list?

  2. Perhaps the best and “healthiest” banana bread ever! So moist with the youghurt, halved the brown sugar and still deliciously sweet with overripe bananas