Banana bread (adapted from a recipe from wholefood simply)

This is the original recipe:

I have always one to tinker….there is probably nothing wrong with this recipe in its original form but I like to value add…..I am compulsive. Anyway – this is a really uninvolved recipe and it tastes great – excellent use of 2 things abundant in my kitchen (ie ripe bananas and almond pulp!).

Makes 1 small loaf (10cm x 25cm approximately).


1 cup almond meal or almond pulp from making almond milk (I use pulp as I always have it on hand)

2-3 bananas

3/4 – 1 cup dried dates (soaked in some water to soften – keep the soaking water and use in smoothies or other things you wish to sweeten

or use to thin the batter as needed)

3/4 cup roughly chopped walnuts

1 generous teaspoon of cinnamon


Preheat oven to about 170 or perhaps a little less if fan oven.

Line your tin with baking paper.

The easiest way to make this is to use a food processor but if you don’t have one I would just mash the banana really well and hand chop the dates roughly or finely depending on your preference for date chunks. If doing manually just mix everything into mashed banana and spoon into the pan pressing it all in and smoothing the top.

If you are using a food processor then put the banana, cinnamon and almond meal / pulp into the food processor with the soaked dates and blitz until smooth (adding a little date soaking water if it isn’t coming together. Ideally you want a few date pieces but it is not vital. Mix the walnuts through and then proceed with the transfer to the tin as in the manual method.

Bake for about 30 minutes (or until skewer comes out clean)

Cool in tin for a while and then lift out carefully (on the paper) onto a cooling rack. This cake is dense but a little delicate. It firms up well when refrigerated though. Freezes very well.


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