I may have slightly over done the amount of banana loaf I have eaten over the last 12 months, my wife has a tendancy to buy more bananas than we need, so I end up with a lot of frozen very ripe bananas. This Loaf is incrediby moorish, it can also be sliced and frozen. I love this toasted with a generous spread of ghee for a quick breakfast, accompanied with a black coffee.

      Banana & Walnut loaf

      Recipe by The Exploration of FoodCourse: Recipes, UncategorizedDifficulty: Easy
      Prep time


      Cooking time






      • Wet Ingredients
      • 1/3 Cup Olive oil

      • 1/3 Cup Maple Syrup

      • 1/4 Milk – Plant or dairy

      • 4 Large ripe bananas

      • Dry Ingredients
      • 1 cup Wholemeal Spelt flour

      • 1 Cup of Ground Almonds

      • 1 tsp Baking powder

      • 1 tsp Baking soda

      • 1/2 tsp sea salt

      • 1 cup of chopped walnuts ( or nut of choice)

      • Optional for extra luxury
      • 100g of dark chocolate

      • 1 cup of mixed nuts (instead of walnuts)


      • In a food mixer or blender blitz the wet ingredients until smooth
      • combine the dry ingredients in a large bowl, mixing well.
      • Pour wet mix into the centre of the dry ingredients and stir till just combined, do not over mix.
      • Pour the batter into a lined/greased loaf tin or tin of choice, I use non stick parchment loaf tin liners, way easier and less clean up.
      • place in a pre-heated oven at 180˚F – 350˚C and cook for 1hr 15min or until a knife comes out clean from the centre, if the loaf is browning too fast on the top, place some parchment paper over the loaf to stop it burning.