Healthy Banana Bread


  • ⅓ cup (75 grams) melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
    ½ cup honey (168 grams) or maple syrup (155 grams)
    2 eggs
    1 cup (225 grams) mashed ripe bananas (about 2 ½ medium or 2 large bananas)
    ¼ cup (56 grams) milk of choice or water
    1 teaspoon bicarb
    1 teaspoon vanilla extract
    ½ teaspoon salt
    ½ teaspoon ground cinnamon, plus more to swirl on top
    1¾ cups (220 grams) whole wheat flour**
    greased loaf pan

  • Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…Preparation:  Preheat oven to 165 degrees Celsius) and grease a 9×5-inch loaf pan.
    1. In a large bowl beat the oil & honey together with a whisk. Add eggs & beat well, whisk in bananas & milk. Add the bicarb, vanilla, salt & cinnamon;  whisk to blend.
      Switch to a big spoon and stir in the flour, just until combined. (some lumps are ok!).
      If you’re adding any additional mix-ins, gently fold them in now.Pour the batter into your loaf pan and sprinkle lightly with cinnamon. (for a pretty swirled effect, run tip of knife across the batter in a zig-zag pattern.
    2. Bake for 55-60 minutes (depending on mix-ins) or until a toothpick inserted into the centre comes out clean. Let the bread cool in the loaf pan for at least 10 minutes.You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.


    STORAGE: This bread is moist, so will keep for just 2-3 days at room temperature. Store in a fridge for 5-7 days or in freezer for up to three months (pre-sliced helps).

      Olive oil might lend an herbal note to the muffins, if you’re into that.
    Use cold-pressed sunflower oil or grapeseed oil if possible.

    **FLOUR ALTERNATIVES: In place of the whole wheat flour, you can use an equal amount of all purpose flour, whole wheat pastry flour, spelt flour, or gluten-free all-purpose flour blend.
    Or, substitute 2 ½ cups oat flour.

    MAKE MUFFINS: Here’s my banana muffin recipe.
    MAKE IT VEGAN: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water. It might get gluggy though.
    MAKE IT GLUTEN FREE: Use an equal amount of Bob’s Red Mill’s gluten-free blend or 2 ½ cups certified gluten-free oat flour. Do NOT substitute coconut flour.
    MAKE IT LOWER IN FAT: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.

Curry Coconut Ice Cream

For those of you feeling the first signs of spring among the remaining chill of winter. The many spices in this recipe provide an earthy, invigorating, and overall warming effect. This ice-cream was a big hit among those who tried it. The mingling of sweet & savory, creamy & spicy makes for a bold and complex flavour. Try, too, making it without sweetener, to serve next to savoury dishes.

1 cinnamon stick
1 star anise
1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 whole cloves
3 green cardamom pods
2 black peppercorns
2 cups coconut milk
2 teaspoons turmeric powder
1-inch fresh ginger root – peeled, sliced and crushed with a knife
1/4 cup plus 1 tablespoon maple syrup
1/2 teaspoon xanathan gum or 1 tablespoon arrowroot powder
ice-cream machine

1. Toast whole dried spices in a medium, heavy-bottom sauce pan over medium low heat for 2-3 minutes, or until fragrant. Coarsely crush spices in a mortar& pestle or coffee grinder. Return to the pan, add coconut milk, turmeric and ginger. Bring to a boil over medium heat, lower the heat to a slow simmer and cook for 20 minutes, partially covered. Remove from heat and let cool.

2. If you have a high-speed blender such as Blendtech or Vitamix, pour milk with spices into the blender, add maple syrup and xanathan gum/arrowroot powder and blend until smooth. If you have a regular blender, strain the milk and discard spices. Add strained milk into the blender with maple syrup and xanathan gum/arrowroot powder and blend to combine.

3. Place the mixture in the refrigerator and let chill thoroughly, preferably overnight. Churn in an ice-cream machine for 20-25 minutes or according to the manufacturer’s instructions. Scoop into a container and freeze for at least 4 hours. When the ice-cream becomes hard, let it soften at room temperature for 10-15 minutes before serving.

Is there anyway to grind up the spices anyway and add in even if you don’t have the a high speed blender? I would really like that added punch.

You can first dry toast all the spices and grind them into a homemade curry powder. Then just blend the curry powder with the milk and the rest of the ingredients, process and chill. Hope you enjoy the ice cream 🙂

 I heard of someone eating pumpkin soup with a dollop of curry ice cream on top, in a restaurant. It sounded wonderful, and I have always wanted to make it.