I don’t think you should ever feel guilty about what we eat, it does nothing for maintaining a good relationship with food. This recipe allows us to enjoy an Aussie breakfast fave, safe in the knowledge that this version is packed with whole foods and low on sugar—most of the sweetness comes from using very ripe bananas in the first place. Enjoy the smell of freshly baked banana bread as it fills the kitchen, then enjoy a slice spread with a little butter. Life’s too short, after all.


  • 2 large, very ripe bananas (or 3 smaller ones) mashed

  • 1 cup whole oats

  • 1 cup almond meal

  • ¼ cup extra virgin olive oil

  • 2 eggs

  • 2 tb honey

  • ½ cup raw walnuts or pecans, roughly chopped

  • 1 tsp vanilla extract

  • 1 tsp baking powder

  • pinch sea salt


  • 1.

    Preheat the oven to 180 degrees Celsius.

  • 2.

    Process the oats in a blender or food processor to create a flour, then mix well with the almond meal, sea salt, and baking powder.

  • 3.

    In a separate bowl, combine the mashed banana with the vanilla, honey, eggs, and olive oil. Whisk until well combined.

  • 4.

    Stir the wet ingredients through the dry ingredients until smooth, then mix through the walnuts.

  • 5.

    Pour into a greased loaf tin (approx. 23cm x 13cm) and bake for 30-40 minutes or until golden brown. Leave to cool for 10-15 minutes before removing from tin and placing on a wire rack.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 478kj
  • Fat Total 38g
  • Saturated Fat 5g
  • Protein 8g
  • Carbohydrate 27g
  • Sugar 8g
  • Sodium 77mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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