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gerla de boer vegetarian

Sugar-free banana bread

  • Author: Gerla de Boer
  • Prep Time: 5
  • Cook Time: 45
  • Total Time: 50
  • Yield: 14 1x
  • Category: cakes
  • Method: oven
  • Cuisine: power food
  • Diet: Vegetarian


This banana bread is not like your regular sweet ones. It is more like a savoury loaf. I have added nuts, chia seeds and linseeds, making it a healthy snack or breakfast.
It is a staple food at my house. I always make extra so that I can freeze it.


  • 3 eggs
  • 3 bananas
  • 1 ts coconut oil 
  • 150 grams spelt flour 
  • 2 tbsp grated coconut
  • 2 tsp bicarbonate of soda
  • 1 tbsp sunflower seeds 
  • 2 tbsp pumpkin sees
  • 1 tbsp walnuts, roughly chopped
  • 1 tbsp chia seeds
  • 1 tbsp linseeds or milled linseeds
  • butter for oil the cake tins


  1. Pre-heat the oven on 180 C
  2. Put the flour, eggs and banana in a mixing bowl. Mix together
  3. Add the rest of the ingredient and mix until you have a nice dough. 
  4. Oil the cake tin.
  5. Put the dough in the tin. Sprinkle a few nuts over the top of the bread. 
  6. Bake the banana bread on 180 C for 45 minutes. 
  7. Leave the bread for 5 minutes in the tin before turning it over on a work service. 


I don’t recommend using the Thermomix for this banana bread. You will lose the crunchiness as the nuts will grind down. The best result you get using the Kitchen Aid or a similar machine. 

I always make two at the time, so I can cut them in half and freeze them. This sugar-free banana bread freezes well, and you can keep it in here for up to 3 months. 

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