Scott Gooding

I baked this banana bread recently for my sons’ school fair. Coming up with a recipe that fit my dairy and grain-free protocol was somewhat constraining but the end result was this deliciously moist banana bread.

PREP 10 Min
COOK 10 Min


  • 4 bananas
  • 4 eggs
  • ½ cup sweet potato flour
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 2 tbs almond butter/tahini
  • 4 tbsp butter
  • 1 tsp baking soda
  • a pinch of Himalayan salt
  • Seeds, to garnish

Step 1
Preheat oven to 180°c.

Step 2
In a large mixing bowl, mash the bananas thoroughly.

Step 3
Add all remaining ingredients and combine.

Step 4
Grease a small loaf tin with coconut oil.

Step 5
Pour in banana bread dough and top with a sprinkling of seeds (chia, pumpkin).

Step 6
Put into oven for 45 minutes until golden brown.

Step 7
Remove from oven and insert a knife to ensure cooked (knife will come out clean)

Step 8
Pop out of tin and allow to cool for 15 minutes. Enjoy!

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