Banana Bread - Nathalie Gleitman
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Banana Bread

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by Nathalie
Step by step recipe - 45 Min
January 28, 2019

Let’s go Bananas!

This banana bread is the juiciest and most gooey recipe ever! It honestly just tastes heavenly and is absolutely amazing for breakfast on the go, a healthy snack or even dessert. This banana bread is full of healthy ingredients that will keep you satisfied and energised. The recipe is glutenfree and vegan but since there are bananas inside it’s not histaminefree.

A few months ago I was able to reintroduce some histamine foods such as banana so of course I had to make a banana bread. If you follow a low histamine lifestyle this recipe is not for you but luckily you can find tons of histaminefree recipes on my blog. Have a scroll and and try new things. Trust me you won’t miss bananas anymore after making some of my histaminefree recipes!




Serves 1 loaf
Cooks in 45 Minutes
Difficulty Easy


50 g oats (glutenfree if needed)
200 g almond flour
60 g ground flaxseeds soaked in 160 g water for 10 minutes
50 g shredded coconut
3 bananas
1 tsp vanilla
pinch of salt
2 tsp baking powder
120 g maple syrup
50 g coconut oil


Preheat the oven to 180°C and line a loaf tin with baking paper. Place all the dry ingredients into a large bowl and mix well. Peel two bananas and mash them. Add them and all the liquid ingredients to the bowl and mix well. Pour the batter into the tin and distribute evenly. Peel the third banana, cut in half and place on top of the banana bread. Bake for 40 minutes or until an inserted skewer comes out clean. Let it cool off and enjoy for breakfast, snack or dessert. Keep it stored in an airtight box in the fridge up to 3 days.


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