A Simple Banana Bread

Banana bread its one recipe you can never stop exploring with! I made this just playing around in the kitchen, it has great texture, and rises very high naturally. After It was baked I left it sit aside until it had fully cooled, perfect for re-heating and I even had some reheated 3 days later and it tasted delicious! I want to see your re-creations so tag me on Instagram @rozannapurcell


Cooks in Minutes


  • 1 cup buckwheat flour gluten free
  • 1 cup wholemeal spelt
  • 2 eggs separated
  • 5 bananas – 4 mashed & 1 whole
  • 1tsp vanilla powder or essence
  • 1/2cup coconut sugar
  • 12 big medjool dates
  • 1/2 cup dairy free milk – I used coconut


  1. Preheat oven 190ºC
  2. Whisk egg whites till stiff (this avoids using baking powder).
  3. Add all other ingredients into blender except the whole banana. Blend until completely smooth with no bits (especially from the dates).
  4. Fold in the egg whites.
  5. Pour into baking tin (lined or greased).
  6. Slice the banana left and place on top. Glaze with a little honey.
  7. Bake at 190ºC for 40 min.Wait until it has cooled a little before removing it from the tin, however it shouldn’t fall apart its a very sturdy mix