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Turmeric & Cinnamon Banana Bread

Yields1 ServingPrep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

A nice twist on a family favourite!

 3 ripe bananas, mashed
 1 1/2 cups almond meal
 3/4 cups ghee, butter or Changing Habits 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.

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