Turmeric & Cinnamon Banana Bread

Name: Turmeric & Cinnamon Banana Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 10 servings
Ingredients: 3 ripe bananas, mashed; 1 1/2 cups almond meal; 3/4 cups ghee, butter or Coconut Oil; A pinch of Changing Habits Seaweed Salt; 2 tsp Changing Habits Ceylon Cinnamon; 1 tsp Changing Habits Turmeric Powder; 1 tbsp honey; 3 organic eggs; 2 tsp Vanilla Essence; 1 tsp baking powder; Optional Add Ins: 1/2 cup chopped walnuts, 1/4 - 1/2 tsp ground cloves, 1/2 cup chopped Changing Habits Cacao Melts

by Tessa | Oct 27, 2015 | 4 comments

525x431pxl_Turmeric_Cinnamon_Banana Bread

A nice twist on a family favourite!

Yields10 ServingsPrep Time15 minsCook Time50 minsTotal Time1 hr 5 minsDifficultyBeginner

3 ripe bananas, mashed

1 1/2 cups almond meal

3/4 cups ghee, butter or Coconut Oil

A pinch of Changing Habits Seaweed Salt

2 tsp Changing Habits Ceylon Cinnamon

1 tsp Changing Habits Turmeric Powder

1 tbsp honey

3 organic eggs

2 tsp Vanilla Essence

1 tsp baking powder

Optional Add Ins: 1/2 cup chopped walnuts, 1/4 - 1/2 tsp ground cloves, 1/2 cup chopped Changing Habits Cacao Melts

Preheat oven to 180C and grease a cake, slice or muffin tray.

In a food processor, mix master or thermomix, cream the Ghee, butter or coconut oil, honey, eggs and vanilla together.

Once the mix has been creamed nicely add the almond meal, spices and baking powder.

Add all other ingredients and combine evenly.

Now mix through any additional add ins like chopped nuts or cacao melts.

Transfer the mixture into the prepared tin and sprinkle with extra cinnamon.

Place in the oven for 50-60 minutes or until golden and it springs back when lightly touched. Try not to overcook this as it becomes dry.

Allow to cool, serve warm or cold with freshly whipped cream, yoghurt, with butter on top or enjoy plain.

Store in an air-tight container in the fridge. This cake freezes really well too.

CategoryBreakfast, Desserts & Treats, Snacks

Ingredients

3 ripe bananas, mashed

1 1/2 cups almond meal

3/4 cups ghee, butter or Coconut Oil

A pinch of Changing Habits Seaweed Salt

2 tsp Changing Habits Ceylon Cinnamon

1 tsp Changing Habits Turmeric Powder

1 tbsp honey

3 organic eggs

2 tsp Vanilla Essence

1 tsp baking powder

Optional Add Ins: 1/2 cup chopped walnuts, 1/4 - 1/2 tsp ground cloves, 1/2 cup chopped Changing Habits Cacao Melts

Directions

Preheat oven to 180C and grease a cake, slice or muffin tray.

In a food processor, mix master or thermomix, cream the Ghee, butter or coconut oil, honey, eggs and vanilla together.

Once the mix has been creamed nicely add the almond meal, spices and baking powder.

Add all other ingredients and combine evenly.

Now mix through any additional add ins like chopped nuts or cacao melts.

Transfer the mixture into the prepared tin and sprinkle with extra cinnamon.

Place in the oven for 50-60 minutes or until golden and it springs back when lightly touched. Try not to overcook this as it becomes dry.

Allow to cool, serve warm or cold with freshly whipped cream, yoghurt, with butter on top or enjoy plain.

Store in an air-tight container in the fridge. This cake freezes really well too.

Notes

Turmeric & Cinnamon Banana Bread

Ingredients Directions

Crunchy Caramel Bites

Apr 8, 2025

Delicious, crunchy, and guilt-free – this healthy caramel slice is the perfect treat to satisfy your cravings!

Cinnamon Donuts

Mar 24, 2025

These delicious donuts are gluten free, dairy free and refined sugar free. With a light and fluffy texture, these donuts will be a hit with the whole family!

Creamy spiced hummus

Jan 29, 2025

A tasty take on the classic Mediterranean dip, infused with a mix of aromatic spices that enhance its creamy texture and rich flavour. This spiced hummus pairs beautifully with crunchy veggie sticks, seedy crackers, or a slice of sourdough toast. Quick and simple to prepare, it also keeps well in the fridge for up to a week!

4 Comments

Laura ODonnell on July 17, 2018 at 2:17 am

1.50 what if almond meal? Cup?
Reply
- Kerry White on July 20, 2018 at 2:20 pm
  
  Hi Laura. Yes, it’s 1.5 cups – sorry for the confusion. That’s been updated now 🙂
  Reply
Carly on July 31, 2018 at 9:52 am

Do you have a weight for the coconut oil? Was thinking weight would make it easy to pop solid coconut oil into thermi and melt in there – saving dishes 🙂
Reply
- Jordan Pie on August 7, 2018 at 9:27 am
  
  Great idea Carl, we’ll keep this in mind for next time 🙂
  Reply