MAKES ONE 9X5-INCH LOAF total time: 1 1/2 HOURS



4 medium bananas (they don’t need to be ripe!)

260g all-purpose flour

65g almond flour

1 teaspoon baking powder

1 teaspoon baking soda

130g Biona Coconut Sugar

1/4 teaspoon salt

2 large eggs or flax egg

220g plain Coconut or Greek yogurt

125ml Biona Organic Olive Oil

1 teaspoon vanilla extract

115g Biona Organic Almond Butter




Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spray a 9×5 loaf pan with nonstick spray.

Place the bananas (with their peel on!) on a baking sheet. Roast for 20 minutes, until they are black. Let cool, then peel. Once cool, mash with a fork.

While the bananas are roasting, whisk together the flour, almond flour, baking soda, baking powder and salt in a large bowl.

In another bowl, whisk together the eggs, sugar, yogurt, olive oil and vanilla extract.

Add the wet ingredients to the dry ingredients. Add in the bananas and almond butter. Stir until the mixture just comes together. Pour it into the loaf pan and bake for 60 to 65 minutes, or until the outside is golden and the center is set.

Dust with icing sugar (optional)

Let cool completely before slicing.

Windmill products used in this recipe