Having had a terrific slice of banana bread the other day, I thought I would try a sugar free version. This recipe by Nadia Lim seems my style of cooking. Simple, not too many ingredients, pretty quick. I hope you enjoy it.


  • butter or coconut oil 125g, melted
  • very ripe bananas 3, mashed
  • desiccated coconut 1½ cups
  • ground almonds 1 cup
  • flour (e.g. plain, spelt, gluten-free flour) ½ cup
  • baking soda 1 level teaspoon
  • vanilla essence or extract 2 teaspoons
  • salt a good pinch
  • free-range eggs 3, whisked
  • banana 1 extra, to garnish (optional)
  • ground cinnamon pinch of, to garnish (optional)


  1. Preheat oven to 180 deg C. Line two small loaf tins (e.g. 3.5 cup capacity) with baking paper.
  2. In a large bowl, mix melted butter/oil, mashed banana, coconut, ground almonds, flour, baking soda, vanilla, salt and eggs. Stir until combined.
  3. Spoon mixture into prepared loaf tins, dividing equally. Peel and cut remaining banana (if using) in half length-ways and arrange a banana half on top of each loaf. Sprinkle with cinnamon.
  4. Bake for 35-40 minutes or until loaves are golden and a skewer inserted into the centre comes out clean.
  5. Leave loaves to cool in tins for 5-10 minutes before removing and transferring to a wire rack. Very yummy slightly warmed and spread with a little butter! Store in an airtight container in a cool, dark place for up to three days, or in the fridge for up to five days. It also freezes well.
  6. You can make it into one large loaf instead of two smaller loaves, just cook about 10-15 minutes longer.

Nutritional information per serving

Kilojoules – 1057

Calories – 249

Carbs – 13g

Sugar – 7.8g

Total fat – 20.1g

Saturated fat – 12g

Protein – 4.7g

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