Blog, Recipes

Banana Almond & Walnut Loaf

8th May 2017

Luscious, light and flavorsome is one way to describe this softest Banana loaf I’ve ever had. This loaf is so scrumptious, there’s no need to wait till the afternoon for a slice! Perfect for breakfast topped with nut butter and jam…

{makes 1 900g 2lb loaf}


3 large eggs, beaten until smooth

3 bananas ripe, mashed

120g rapeseed oil

120g agave nectar, rich & dark or maple syrup

1 vanilla pod, de seeded or vanilla bean paste or vanilla powder

170g ground almonds

50 sorghum flour

2 tsp. baking powder (gluten-free)

2 pinches sea salt

50g walnuts, chopped


20g walnuts, chopped

serving suggestion

almond butter

no added sugar jam

Preparation time – 20 mins, cooking time – 1 hour 10 minutes

Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).

Line a 900g 2lb loaf tin with parchment paper or silicone paper liner.

Mash the bananas then set aside. In a large bowl, whisk the eggs until smooth, add the mashed bananas, oil and agave nectar or syrup together with the vanilla. Blend until smooth and combined.

Add the ground almonds, sorghum flour, baking powder and sea salt into the wet mixture. Mix together by hand until thoroughly blended. Then stir in the chopped walnuts.

Pour into the pre lined loaf tin.

Bake for 1 hour and 10 minutes or until an inserted knife comes out clean.

Remove from the oven and leave to cool in the tin for 10 minutes, and then turn out onto a wire rack to cool completely before serving. You can make the can the day before serving.


LISA’S TIP – I love to have this for breakfast, who said you can not have cake for breakfast! This cake is full of nutritional benefits, packed with protein from the eggs, almonds and walnuts. Sorghum flour also has a high nutritional value with high levels of protein and fiber. It also has more antioxidants than blueberries and pomegranates. One of the biggest benefits of eating whole grains is that they retain all of their dietary fiber, unlike refined that are processed to remove parts like their bran and germ. Sorghum has many health benefits that make it worth including in your diet.

This loaf will keep in an air-tight container at room temperature for about 5 days but best eaten within a day or two!

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