Recipe of the month:

brilliant banana bread

Perfect for lunchboxes or after school snack attacks! It's nut-free so no need to worry about them taking it to school.

The recipe uses gram flour which you can either buy in big supermarkets or make at home by blitzing dry chickpeas in a blender until they turn into flour! It's such a brilliant alternative to refined flour and is packed with fibre which is hard to get enough of every day.

Things you'll need 

  • 2 mixing bowls
  • Sieve
  • Wooden spoon 
  • Fork/masher
  • Loaf tin - approx. 20cm (l) x 10cm (w) x 7cm (h) (or a small cake tin works well if you don’t have one)


  • 180g gram flour 
  • 60g honey
  • 50g cacao nibs
  • 50g raisins
  • 40g desiccated coconut
  • 30g butter or coconut oil
  • 3 ripe bananas (+ 1 extra for decorating - optional)
  • 2 eggs
  • 2 teaspoons vanilla essence
  •  1 teaspoon cinnamon
  • 1 teaspoon bicarb of soda

*Allergens: egg 

Cooking instructions

(prep - 15 minutes | cook - 30-40 minutes)

  • Preheat the oven to 170c fan assisted (180c if not fan assisted)
  • Peel the bananas and mash them in a bowl until there are no big chunks left
  • Add the eggs, butter/coconut oil (gently heat it if it’s too hard to mix), vanilla essence and honey to the mashed banana and stir thoroughly
  • In a separate bowl sieve the gram our, bicarb of soda and cinnamon
  • Add the raisins, cacao nibs and desiccated coconut to the our and mix thoroughly
  • Next, poor the wet banana mix into the our mix and stir thoroughly until fully combined
  • Line you loaf/cake tin withparchment paper
  • Pour the mix into it. You can decorate the top of it with slices of banana if you want to (see picture 8)
  • Pop it in the oven for 40 minutes but check it after 30 minutes (some ovens are hotter than others!) - you want it to be golden on top but not too brown
  • Allow to cool before slicing and enjoying with your friends and family! Store in an airtight container for up to 5 days

Get cooking!

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