Bunches of ripe Bananas? Banana Loaf 2 ways.

It would be rude not to start off with a banana loaf recipe extravaganza! ...First up is my Espresso and Cacao Nib Banana Loaf. A classic loaf that never lasts very long in our house!

Photo: Evie Johnstone


210g plain flour

20g desiccated coconut

2 tsp baking powder

1/2 tsp pink Himalayan salt

3 large tbsp ground coffee

25g cacao nibs

1 tsp cinnamon

1 tsp ginger

1 tsp cacao

a generous pinch of nutmeg

1 handful pecans and flaked almonds mixed

250g ripe bananas (weighed without skins)

2 tbsp honey or maple syrup

1 tsp vanilla bean paste

100g coconut sugar

100ml greek yoghurt

135g coconut oil , melted and cooled

2 large eggs

Optionals- hazelnuts; dark chocolate chunks; date syrup or molasses instead of coconut sugar; chia seed eggs instead of eggs (1 tbsp of chia seeds and 3 tbsp of water = 1 normal egg); sesame seeds on top.


1. Grease a loaf tin with coconut oil and preheat the oven to 180C.

2. Add the flour, desiccated coconut, baking powder, salt, coffee, spices, nuts and 2/3rds of the cacao nibs into a bowl and whisk together to combine.

3. Place the bananas in a bowl with the honey or maple syrup and the vanilla paste and use a fork to mash, until a few small lumps remain. Add the remaining ingredients (add the eggs and coconut oil last) and mix together until smooth and combined.

4. Pour the dry flour mixture over the banana mixture and gently fold together, mixing to combine. Don’t over mix, as this will make the loaf chewy and tough. Scrape the batter into the loaf tin and top with the some sliced banana or flaked coconut. Sprinkle the remaining cacao nibs on top of the loaf.

5. Bake for about 50-55 minutes or until a skewer comes out just about clean. Cool and then indulge!!

Best toasted with a dollop of coconut yoghurt or my favourite, Pip and Nut almond butter :)


Next, the ultimately gooey Fig, Date and Dark Chocolate Banana Loaf.


60g coconut oil, melted and cooled

1 tbsp of ground flaxseeds

100g almond milk (or other nut milk)

1 tsp apple cider vinegar

200g dried figs and dates (Crazy Jacks organic ones are great!)

200g water

1 1/4 tsp baking soda

150g wholemeal spelt flour

1 handful mixed nuts

1/4 tsp baking powder

1/2 tsp sea salt

1/2 tsp cinnamon

1/2 tsp mixed spice

1/2 tsp ginger

250g ripe bananas (weighed without skins)

50g of stewed apples

1 tsp vanilla bean paste

100g dark chocolate (vegan if you want to make this loaf vegan!)

sprinkling of pumpkin and sunflower seeds


1. Grease a loaf tin with coconut oil and preheat the oven to 180C.

2. Mix together the flaxseed with 3 tbsp of water and leave for 15 minutes to form a gel.

3. Combine the almond milk and the apple cider vinegar and leave to one side.

4. In a saucepan, cover the figs and dates with the 200g water and bring to the boil (you could even add the apple here if it is not already stewed). Reduce the heat to low and cook until the water has evaporated and the figgy date mixture is soft and delish. Remove it from the heat and add the bicarb of soda. Mash to form a lumpy paste. Set aside to cool slightly.

5. Weigh out all dry ingredients, from the spelt flour to the spices and add to a bowl.

6. In a separate bowl, mash the bananas, stewed apples, coconut oil and vanilla. Add chocolate chunks. Add flaxseed gel. Add milk mix.

7. Fold the flour mix into the banana mix. Then gently stir the figgy date mix through making sure you are quick enough that the choc chunks don't melt.

8. Transfer to the loaf tin, and sprinkle with pumpkin and sunflower seeds or whatever else takes your fancy!

9. Bake for 35 mins, then reduce to 160C and bake for another 10 minutes, or until golden on top and a skewer comes out clean. Wait for it to cool before slicing, then dig in and enjoy the bananarama goodness!