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recipes • Breakfast & Brunch

Banana granola bread

This (gluten free) banana granola bread is the bom!
First of all, you wouldn’t be able to tell but it is actually gluten & lactose free (bonus), and it has just the right amount of nuttiness to balance the banana flavor.
The granola and grounded almonds give it a great texture.
My recipe asks for just a bit of coconut sugar and date syrup as sweeteners. But I’ve added some notes in the ingredients list for adaptations if have more of a sweet tooth.

It is a great breakfast dish, but we also like a slice with a cup of tea in the afternoon before we do exercise. Eat it just as it is, or serve with some nut butter.

Don’t forget to send me a picture of your banana bread, I love to see them!! #susanagranola

Buon appetito,

ps don’t get scared by the list of ingredients, this is not a difficult recipe, and done within 15min!

This recipes will make you a big banana bread of roughly 1.2kg enough for 12 generous slices.
I am all for productivity, so when I bake I rather make a bigger bread like this (or even two). Keep half to be eaten in the next few days, and stick the other half in the freezer.
There is something very comforting about the idea that I always have half a banana bread in the freezer waiting for me.

And let’s not forget that eating is all about sharing. So why not share the extra bread with your neighbours? Small gestures can mean a lot to somebody else.



  • 3 medium ripe banana’s (1 extra for decoration if you like)
  • 1 teaspoon pure vanilla extract
  • 1 whole egg
  • 180ml milk (diary or diary free, I’ve used chestnut milk)
  • 3 table spoons of coconut oil
  • 2 table spoons of date syrup (alternative; honey or maple syrup. And make it 3 table spoons if you like your bread sweeter)
  • squeeze of lime juice, roughly 1 table spoon

  • 20gr coconut sugar (if you like your bread sweeter, make it 30gr)
  • 15gr of baking powder/bicarbonate of soda
  • generous pinch of salt
  • 1 teaspoon of cinnamon
  • 135gr of almond flower
    – I always make it myself, by simply grinding unblanched almonds to a finer powder in a kitchen machine, takes 1 minute. By making it yourself you can control better how fine or rather chunky you want your almonds pieces to be. The chunkier, the more texture you will get to your bread.
  • 135gr of gluten free flour
    – I used Schar’s all purpose gluten free flour. You can also use normal flour for a non gluten free bread.
  • 135gr of rolled oats
    – if you can only find the big ones and you like the texture of your bread to be a bit finer, just grind them quickly in the kitchen machine.
  • 135gr of su.sana coconut granola – grind down in the kitchen machine so it’s a bit finer

Addition: if you would like to add more fibers to your banana bread, you can add 40gr of chia seeds and 30gr of acacia fiber to your mixture.


Preheat the oven to 160 degrees and butter and line a rectangular (30 cm) cake tin with baking paper.

– Wet ingredients –
Take a big bowl and mash the banana’s with a fork.
Add to the bowl all the wet ingredients and mix well with a handmixer or whisk.

– Dry ingredients –
Add the first 4 of the dry ingredients to your bowl and mix.
Add slowly the remaining dry ingredients, until everything is mixed together.

Poor the mixture in the baking tray (add 1 banana sliced in half on the top so it looks extra pretty) and stick in the oven for 1h20min.

Check after 1h to make sure the top of your bread is not burning. Otherwise cover with aluminium foil.

To check if your bread is ready, stick a knife or skewer in the middle, it should come out dry. Otherwise bake it for another 8-10min and repeat the check.

Take the bread out of the over.. and wait until the bread is completely cooled down before you cut it!
I know..this is the hardest part.

The bread will keep for at least 4 days, or 1 month in the freezer.

Buon appetito!

Ps. serve with (homemade) nut butter or jam

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