The Obligatory Banana bread post

I have this thing about banana bread and food blogs. Since before I set up my little therapy corner of the world-wide web here, I used to mentally joke that EVERY single blogger out there that has a banana bread entry.  It was just a thing with me and I swore that I would never do a banana bread post.

But hey, I swore that I wouldn’t do plenty of things over the past 6 years that I have done. Here’s a list:

*denotes the reality of the situation

  1. No Bubas/Childers in our bed. *there is a path worn from the various bedrooms into ours and there are child size indentations in our mattress such is the frequency of the visits. In fact I would go as far as to say that if there was sleep to be had on the stairs/in the bathroom/by gently laying a sleeping lion cub into the bed with them…..well I’d just go with it at this stage!
  2. No food unless sitting at the table *our sofa in the living/kitchen area would provide the keenest of micro-biologists hours of fun collecting cultures & swabs of all the living organisms feasting on the crumbs left unnoticed within.
  3. No money will ever be put into those Peppa Pig cars and the like at the local shopping centre *excuse me? How fast can you change this tenner into 5 €2 coins? You see I need to buy myself some sanity.


He’s knows his stuff alright…this Dalai Lama chap! I’m really just being effective – heard it from the horse’s mouth!

So what the hell……..Here’s my favourite healthy banana bread – once again from the Hemsley Hemsley book but I just put my usual twist on it by sneaking in some of what I like.


3 overly ripe bananas

30g butter

3 tbsp Maple syrup (or to taste – I like 3!)

1 tsp cinnamon

1/2 tsp bicarbonate of soda

1 tsp vanilla extract

1 tbsp lemon juice

220g ground almonds

3 eggs

30g Flax (I use Linwoods & they have such a variety – this one is the goji berry and nut mix one)

Optional Extras – I use one of the following:

50g raisins (Highly recommend)

50g dark choice chips

50g Pecan nuts






  1. Pre-heat oven to 170 degrees and line a loaf tin.
  2. Mix banana & butter in mixer.
  3. Add the rest of the ingredients apart from my optional extras and mix well.
  4. Stir in optional extras (or mix slowly – I use my kitchen aid and the slow setting on this is perfect)
  5. Sprinkle some more flax on top.
  6. Bake for 1 – 1 and 1/4 hours.
  7. Slice and freeze or store in fridge in sealed container – bear in mind there is no refined sugar in this to preserve it.

The lazy in me just bungs it all in together – plus there is no gluten in it so you can’t really over beat it. Over mixing flour can lead to tough/chewy bakes!
This is lovely eaten warm or toasted. I butter mine with almond butter and jam sometimes when it’s toasted.

Yours, firmly resolving that she will NEVER give in to the “I want a puppy” demands,

Cli xx

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