Quick and Easy Banana Nut Bread Recipe

Recently, after quite a few weeks indulging in too much heavy food and wine I finally snapped… well it was a group snap. Both myself and PS decided it was all too much, and we were both feeling fat and just generally run down (might have something to do with late nights and way too much vino).

So we started a detox (Blackmore’s Detox), and it was all going well (lots of gluten free whole grains, plenty of leafy vegies, fruit etc, all very good for you), until day 4. On day 4, I turned into a no-coffee-no-sugar-no-alcohol-need-something-sweet-right-now-or-i-will-have-a-full-blown-tantrum-and-scream-at-my-boyfriend-for-no-good-reason deprived lunatic. As you can see from the other recipes on the site, I have a sweet tooth… a really ENORMOUS sweet tooth. So the cravings set in, and I was desperate. The detox stipulated: no processed fats, no refined sugar (honey is okay), no dairy (butter and milk are out, but a bit of natural yoghurt is okay), no alcohol, no red meat, and all food must be gluten free (basically, everything that is yummy you are not allowed to have).

So with this in mind, I set out on a research project; to make the most delicious banana bread, that meets all of these rules (we were having my folks over for breakfast and serving them our gluten free muesli with soy milk was not an option).

So having researched and tinkered with recipes, I can present the best, simple, low fat/calorie, gluten free, quick and easy Banana Bread recipe… ever (I promise it is yummy)! Now, when I say trust me, I mean it, trust me. The recipe really does state zucchini, it is not a mis-type (and for those of you that think it is a vegetable, you are wrong, it is actually – Botanically – a fruit).

Quick and Easy Banana Nut Bread Recipe Ingredients

  • 2 medium zucchini, finely grated (or whizzed in a food processor)
  • 2-3 medium ripe bananas, mashed (approx 1 1/2 cups)
  • 3 eggs
  • 1/4 cup natural yoghurt
  • 1/2 tsp salt
  • 1/3 cup vegetable oil (I use extra virgin olive oil)
  • 1 cup honey
  • 2 1/2 cups plain flour (I use Orgran gluten free flour, but you could use plain flour)
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp allspice
  • 1 tsp vanilla
  • 1 cup raspberries (frozen are fine, you could also use blueberries)
  • 3/4 cup roughly chopped nuts (I use walnuts)

Quick and Easy Banana Nut Bread Recipe Method

Squeeze the juice out of the zucchini and mash in with the banana. Lightly whisk the eggs with a fork, then add the yoghurt, honey, vanilla and oil and whisk to combine. Add the zucchini and banana mixture to the egg mixture and combine.

In a large bowl sift the flour, salt, baking powder and soda, cinnamon, nutmeg and allspice together. Stir to combine, then pour in the egg and banana mixture. Mix thoroughly, then add the raspberries and nuts (reserve a small handful of nuts to scatter on the top) and stir until just combined.

Pour into 2 greased (use canola oil spray) 20cm x 6 cm loaf tins, sprinkle with the reserved nuts and bake for 1-1 1/2 hours at 170°C (rotate occasionally). Pull out of the oven and allow to cool in the tin for 10 minutes, then remove from tin and cool completely on a wire rack.

Serve as is, or toasted with ricotta, runny honey, roasted figs and fresh blueberries.

NB This recipe is best made the day before you serve it if you want to toast the banana bread.