Bondi Banana Bread
Gluten-free | Refined sugar-free | Dairy-free | Grain-free
Makes 1 loaf with 10-12 slices
Why It’s Delicious
The first time I ever tried a slice of freshly toasted banana bread was in a cafe in the famous beachside suburb of Bondi in Sydney’s East. Every time I make banana bread, I am reminded of that delightful moment all those years ago when I first tasted a banana cake in bread form in all its sugary gluten glory.
My healthy version of Banana bread is what I imagine would still be just as popular in Bondi today as it’s free from gluten, grain, sugar and dairy yet toast up a treat. My Banana Bread is best served with a cup of yogi tea.
If you would like to watch me make this recipe, click here for a replay of our live Bondi Banana Bread cooking class.
Helpful Hints + Tips
To help maintain a sweet taste without adding refined sugar, I use my Zero as Sugar Pure Erythritol. You’ll find this ingredient in many reduced-calorie and sugar-free foods and drinks. If you would like to purchase my Zero as Sugar Pure Erythritol which’s 100% natural, has zero calories, and registers zero on the glycemic index, you can find out more here.
This recipe also calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin by Bridget's Healthy Kitchen, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here.
As this recipe is gluten-free, I have also used xanthan gum to provide elasticity and fluffiness that the gluten would otherwise provide.
- 300 g (10.5 oz) overripe banana flesh approx. three medium bananas, well mashed
- 100 ml (3.5 FL oz) non-dairy milk like coconut or almond
- 2 large eggs
- 1 tsp apple cider vinegar
- 80 g (2.7 oz) Zero as Sugar Pure Erythritol, optional if bananas are not as ripe
- 200 g (7 oz) almond flour or a nut or seed flour of your choosing
- 20 g (0.7 oz) chia seeds
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp xanthan gum
- 4 tbsp Pure as Inulin Powder
- 2 tsp cinnamon powder
- ½ tsp mineral salt
- 80 g (1.7 oz) raw walnuts, roughly chopped
- 8-10 sugar-free banana chips for topping, optional
- Preheat your oven at 175C (340F) and line a loaf tin with non-stick baking paper.
- Whisk together the ripe bananas, non-dairy milk, eggs and apple cider vinegar until well combined. If your bananas are not quite ripe, add the erythritol now along with the almond flour and chia seeds and stir to combine.
- Sift in the baking powder, baking soda, xanthan gum, inulin powder, cinnamon powder and salt. Stir well and then mix in the walnuts.
- Spoon the mixture into the lined loaf tin and smooth off the top with a spatula. Top with a few unsweetened banana chips and bake in the oven for 40-45 minutes or until golden brown on top and when a skewer inserted into the loaf comes out clean.
- Allow the loaf to cool slightly in the tin for 10 minutes and then turn out onto a wire rack and cool completely before slicing and serving.
- This loaf will last in the fridge for five days if stored in an airtight container. It can also be frozen in slices for up to three months.
- Serve toasted as is or with your favourite toppings.