Rainy saturday afternoon and a pile of brown spotty bananas can only mean one thing. Banana bread! Oh and also today is also the last day of FEB (winter right?) therefore I thought it was a perfect time to post a warming happy recipe. 

This recipe requires a blender or food processor and you just chuck everything in and blend away like a one pot wonder. Try it one cosy cold night this week. OR come in and get some fresh banana bread at Grill Market straight from the oven. Ask for a blob of Peanut whip to really step things up. 



Serves 8 – GF SF DF* – 60 minutes


2 ripe bananas

1 cup almond meal

1/2 cup coconut flour

3 scoops Vanilla whey protein powder (could sub for almond meal)

150mls almond milk

200mls egg whites

3 Tbs honey or maple syrup or 1/4 cup coconut sugar

1 tsp baking soda

1/2 tsp salt

pinch of cinnamon

1/4 cup cacao nibs for crunch and topping



Blend together all ingredients and pour into a baking loaf tin lined with grease paper.

Bake at 180 degrees for 45 -50 minutes until golden brown.

Leave aside to cool or just slice it hot and enjoy that steamy loaf.

Cut into slices and freeze if there are any pieces left.

Katie Morgan