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Banana bread & muffins

I tend to have banana bread or banana muffins in my freezer most of the time because I’m one of those people who like snacking. In fact, I think I need to have snacks in order to stay happy throughout the day. That said, I try to go for healthy snacks rather then unhealthy and I do, of course, also like my snacks to be tummy friendly.

Banana bread is good in many ways 1. it’s relatively healthy, 2. you can make it tummy friendly, 3. You can use up your old brown bananas and make something yummy out of it. Another good thing about making banana bread for me is that I don’t tend to eat a whole loaf of banana bread….I mean, that would be very, very rare :-I So I tend to freeze the majority of the loaf in slices, which means I can just get one slice out to defrost in the toaster when I feel the need for a snack. My favourite way to have them is in the afternoon with a lovely cup of english tea…bliss.

I have tried many banana bread recipes and some are better then others. Some are tastier, some are healthier and some are easier to make than others I have taken inspiration form these and given you my favourite tummy friendly recipes below. They are both easy to make and you can just whizz them up in minutes. I prefer to make the second recipe as muffins but you can also make it as a loaf.

Have a try and let me know what you think xoxo


2 large very ripe bananas, mashed (plus one extra sliced in half for topping)
1/3 cup extra virgin olive oil
1/2 cup maple syrup
1/2 cup gluten free oats 
1 3/4 cup gluten free flour mix
2 eggs
1/4 cup almond milk
2 tsp baking powder
2 tsp cinnamon
1 tsp vanilla extract
Pinch of salt

1. Pre-heat oven to 160 degrees Celsius 

2. In a bowl combine maple syrup and oil with a whisk. Add eggs, almond milk and bananas and combine.

3. Add all remaining ingredients and combine well.

4. Pour batter into a baking paper lined loaf pan.

5. Top with extra banana

6. Bake for 1 hour or until baked through (test with a skewer. If it comes out clean it’s ready)).

7. Let it cool in the tin for 15 minutes then turn out onto a cooling racket cool further.

Slice, eat and enjoy or freeze



Makes 10 muffins

3 medium bananas

2 cup (90g) oats 

2 large eggs

¼ cup (4 tablespoons) maple syrup

1 tsp baking powder

¼ cup (30g) walnuts, roughly chopped

10 muffin cases


1. Preheat the oven to 185°C (350°F)

2. Line a muffin tray with 10 paper muffin cases. Alternatively line a loaf tin with baking paper

3. Add the bananas, oats, eggs, maple syrup and baking powder to a blender and mix until smooth

4. Add the chopped walnuts and pour the batter into the muffin cases and garnish with a banana slice if desired

5. Bake in the oven for 20-25 minutes or until the muffins are golden brown

6. Once the muffins have cooled you can either store them in the fridge or freeze them. Get one or two out when you need that all important afternoon treat