This easy banana bread recipe is not only ridiculously simple to knock up, it’s also bursting with fibre, is sugar and fat-free and freezes like a dream, meaning you can just pop a slice in the toaster and that’s breakfast sorted… or elevenses.

Focusing on using over-ripe bananas means there’s no added sugar in this recipe, and the addition of good-fat-rich linseeds, fibre-rich chia seeds and heart-healthy oats means this hard-working easy banana bread recipe ticks a lot of healthy eating boxes!

This is absolutely delicious fresh but what makes this recipe my ultimate go-to is the fact that it freezes so well and all you need to do is pop a slice in the toaster or microwave, then slather in peanut or almond butter – or devour plain – and that’s a 30 second breakfast, sorted! Great for busy days.

Easy banana bread recipe
Makes 10-12 slices

Ingredients

Method

Preheat the oven to 180 (fan). Spray a loaf tin with 1-cal spray coconut oil, I use Virgin Coconut Oil 1 Kcal Spray

Combine the blitzed bananas and eggs together, then add all the other ingredients. Stir gently until combined. Pour into your loaf tin.

Pop in the middle of your preheated oven for 40-45 minutes. Be sure to check on it half way through to check it’s not browning too much and to turn it around if it is.

Remove from the oven. Check it’s cooked by running a sharp knife or skewer through the middle. It won’t come out super clean as there’s a lot of mushy banana in there, but it will be quite clean!

Remove the loaf from the tin and leave to cool on a cake rack.

You can enjoy this on its own, with a nut or seed butter or even with whipped coconut cream.

To find out even more about healthy eating check out our Ultimate guide to nutrition and if it’s something fruity you’re after, try this Blackberry and rose cheesecake with flowers.

Easy banana bread recipe