• Alicia Ann Lip


This is one of my favorite recipe of all time. Very healthy, not heavy and using the fresh ripen bananas as a good base for moist and delicious banana bread. You can use gluten free flour or plain flour, entirely up to your preference. But if you plan to use solely plain flour or wheat flour, make sure you do not over mix, if not it will result in a rubbery texture. I like to use half and half (1/2 GF flour, and 1/2 plain). Oat flour can be one GF option too, but it might get too moist and wet before of the nature of the oats, so try and experiment with the half/half method. As for eggless baking, my personal favorite is using flaxseed "egg" as the substitute as compared to chia "egg" as it binds the ingredients really well, without crumbling. Do check out my recipe below and hope you will enjoy the baking process as well as the recipe itself!



2 cup of plain flour (use 1 cup gluten-free flour + 1 cup plain flour preferred)

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp pink salts

1 tsp cinnamon powder


2 ripe bananas (mashed)

2 tsp vanilla extract

1/2 cup brown rice syrup 

1/2 cup almond milk

3/4 cup brown sugar

1 tbsp lemon juice

2 flax egg (mix 2 tbsp flaxseeds + 6 tbsp water)

3/4 cup light olive oil 


Add 1 cup blueberries 

Add 1/2 cup crushed almonds

Use a 18-20cm length loaf pan will do the trick.

Serves up to 8 thick slices


Preheat oven to 175C. To prepare, mix flaxseeds and water together in a small bowl to form a sticky egg-like consistency, set aside to thicken. Now, place all the dry ingredients in a mixing bowl, make sure to sift the flour, baking powder and soda together, to increase the fluffiness of bread. Sprinkle over the cinnamon and mix well with a spatula. Next, in a separate bowl, whisk in all the wet ingredients as shown above. Whisk well. Add the dry mixture to the wet mixture and use a spatula to do the folding and mixing. Do not over-mix, just fold in the flour gently. Lastly, you want to add your fillings. You can use whatever nuts you like, but I prefer almonds or walnuts. Leave some leftover almonds for the toppings after pouring the mixture into the loaf pan. Bake at 175C for 55 mins and another 10-15 mins at a lower heat of 160C, to make sure the middle part of the bread cooks through. You can either oil the loaf pan before pouring the batter, but I prefer to use parchment paper. Once it is baked, remove from pan after 5 mins, and let it cool on a cooling rack for 30-45 mins before slicing. I know you just want to slice it right away, but it will change the texture of the bread. Hence, it is best to wait a little! Good things gotta' wait.

To store, you can wrap in aluminium foil and place in fridge up to 5 days. Hope you enjoy your yummy moist banana bread!

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