This banana bread is one of my go-to recipes that I’ve adapted over the years that’s a favourite of both my friends and family and it’s also incredibly easy to make. It’s wonderfully moist, gluten free AND best of all, there’s no added sugar- there’s absolutely no need as the bananas and cashew butter provide all the natural sweetness to make this delicious (and extremely more-ish!) I love mine toasted with a little butter- it’s the perfect mid afternoon snack or you might even prefer it for breakfast- the protein from the nut butter balances the sugar content of the banana, so it will not cause an extreme blood sugar spike and will instead provide you with a more sustained energy release (read more about that here).


3 large bananas, (or 4 small ones)

130 grams cashew nut butter- I use about ¾ 170g jar (or you can use almond butter- I find cashew slightly naturally sweeter)

4 eggs

60 grams butter or coconut oil (melted)

1 teaspoon vanilla paste or essence

75 grams coconut flour/ground almonds (sometimes I mix half and half)

1 teaspoon cinnamon

1 teaspoon bicarbonate of soda

1 teaspoon baking powder (gluten free)

A pinch of sea salt


  • Preheat your oven to 175 degrees Celsius
  • In a high speed blender or food processor, combine your bananas, eggs, nut butter, vanilla and melted butter until well mixed.
  • In a mixing bowl, add in the coconut flour, cinnamon, bicarbonate of soda, baking powder and sea salt. Pour in your blended mixture and mix well.
  • Pour your batter into a greased loaf tin (I use a silicone one) and spread it evenly.
  • Place in your preheated oven and bake for 45-50 minutes
  • Remove from oven and flip your banana bread out onto a cooling rack.
  • Slice and serve warm with a little butter.