Banana Bread w/ Olive Blossom Honey

Moist, delicious and easy to make! Serve slightly warm and toasted and top with delicious olive spread.

Prep Time: 10-15 minutes
Bake Time: 45-60 minutes
Servings: 10 Slices (1 Loaf)


  • 300 GM Ripe Banana 
  • 3 Free Range Farm Fresh Eggs
  • 60 GM Olive Blossom Honey
  • 60 ML RG Extra Virgin Olive Oil (EVOO)
  • 1 tsp. Vanilla Essence
  • 1/2 tsp. Cinnamon ground
  • 1/2 tsp. Baking Soda
  • 1 Tbsp. Lemon Juice
  • 200 GM Almond Meal
  • 25 GM Linseed ground


  1. Preheat your oven to 160˚C Fan Forced.
  2. Combine mashed banana, honey, EVOO, cinnamon, vanilla, eggs, baking soda and lemon. You can do this by hand in a large bowl or with a good blender such as a Vitamix.
  3. Add the almond meal and linseed and mix well.
  4. Lightly oil one loaf tin (11cm wide x 25.5cm long) and then coat liberally with extra almond meal or desisted coconut - this will prevent the bread from sticking.
  5. Spoon mixture into the tin and bake for 45-60 minutes. A skewer inserted into the centre should come out dry.
  6. Cover the top with foil if over-browning.
  7. Remove from the oven and allow to cool before turning out the loaf.
  8. Keeps in the fridge covered for up to 1 week.

← Older Post Newer Post →

Products used in this recipe