Allgood Banana breakfast loaf

1 January 2019

All Good Organics have heaps of ways to use their fantastic fairtrade bananas to nourish your family, treat your friends and have some relaxed, creative time in the kitchen. 

all good banana loaf smaller 2

This month, we're loving this recipe from Ella Farrugia for a delicious, nutritious banana breakfast loaf. 


  • 3 ripe All Good Organics Bananas
  • 1⁄2 cup non-dairy milk (e.g. almond, oat rice)
  • 1⁄4 cup coconut oil (melted)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla
  • 2 tablespoons maple syrup
  • 2 flax eggs (2 tablespoons ground flax seed + 5 tablespoons water)
  • 2 cups oat flour (to make your own, simple added rolled oats to a food processor
  • or blender
  • and blend until it resembles a fine flour)
  • 1/3 cup coconut sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon baking power
  • 1⁄2 teaspoon baking soda
  • pinch salt
  • 1⁄2 cup pumpkin seeds
  • 1⁄4 cup whole flax seeds
  • 1⁄2 cup sunflower seeds


  • Preheat your oven to 170 degrees.
  • In a small bowl, mix the ground flax and water then set aside to thicken.
  • In a large mixing bowl, mash the banana then add the non-dairy milk, coconut
  • oil, apple
  • cider vinegar, vanilla and maple syrup and stir until well combined.
  • In a separate bowl, combine the flour, coconut sugar, cinnamon, baking powder,
  • baking
  • soda and salt and mix well.
  • Gradually add the dry ingredients to the wet ingredients whilst stirring. Then
  • stir in the flax
  • egg.
  • Now add in the pumpkin, sunflower and flax seeds, but reserve some for topping.
  • Pour the patter into a greased loaf pan and spread out evenly.
  • Top with the remaining seeds then place in the oven.
  • Bake for about 50 minutes or until a skewer comes out clean from the middle of
  • the loaf.
  • Remove from the oven, keeping the loaf in the loaf pan for 15 minutes then
  • remove from
  • the pan and transfer to a cooling rack.
  • Allow to cool completely before slicing.

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