Deliciously Healthy Banana Bread


Let me tell you that I’ve been working on this recipe for soooo long. I’ve put blood, sweat and tears into creating a healthy recipe for banana bread that doesn’t have the texture of a rock, doesn’t taste so bland it’s like paper, doesn’t have any crazy weird ingredients in it, and actually tastes and looks like a normal banana bread.

So yeah, here it is. Please, do enjoy.



Healthy Banana Bread


  • 1/3 cup good quality olive oil or coconut oil
  • ½ cup maple syrup
  • ½ cup milk*
  • 2 tablespoons Greek or natural yogurt
  • 2 eggs
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups mashed ripe bananas (about 4 bananas)
  • 1 cup wholemeal self-raising flour
  • ¾ cup plain flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup chocolate chips or walnuts (optional)


  1. Preheat oven to 150 degrees C. Grease or line a bread baking tin with baking paper. Set aside.
  2. In a large mixing bowl, whisk together oil, maple syrup, milk, yogurt, eggs and vanilla extract until combined and smooth. Whisk in the mashed bananas until the mixture is mostly smooth – there may still be some lumps from the bananas.
  3. In another mixing bowl, combine both the flours, baking soda, salt, cinnamon and nutmeg. Pour this dry mixture into the wet banana mixture and stir until evenly combined. Be careful not over mix the batter but be sure to get rid of all the little pockets of flour.
  4. Pour the batter into the prepared baking dish and smooth over using a spoon or spatula to make sure the top is flat and even. Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
  5. Remove from the oven and let cool for 30 minutes or longer.



This is the kind of recipe that you keep with you for all your life. And then you give it to your kids when they grow up, and they give it to theirs, and they give it to theirs……I think you get the picture.

There’s nothing super out of the ordinary about this recipe that makes it stand out from any other but it’s just one of those ones that always seems to work and tastes good too, so you can’t help but keep it.

Nearly everyone has their own recipe for banana bread and everyone thinks theirs is the best, and rightly so, because everyone deserves to think that for at least something.


Anyway. Onto the ‘lowdown’:

As there is no sugar in this recipe I highly recommend that you use bananas that are so black they’re almost rotten. Sounds gross but it works. Trust me. Remember I tested nearly all the variations on ‘healthy banana breads’ there are so I’m pretty sure I know what I’m talking about!

Also, because of the no sugar situation this banana bread isn’t overly sweet, which makes it perfect for breakfast and topping with all the sweet things!

I would also like to note that wholemeal flour is a little bit hard to work with at times. I find it tends to make things a little bit tougher than your normal flour. So that is why I have used a combination of wholemeal self-raising flour and plain flour so that you can have an incredibly moist and fluffy banana bread with all the additional health benefits. Winner winner chicken banana bread dinner!! But if you do happen to make this recipe with just the wholemeal flour and it turns out okay, give me a buzz!

Lastly, the chocolate chips are optional but NECESSARY!!!




Honey Crunch Granola + an exciting announcement!


Guys, I have an exciting announcement to make (if you couldn’t already tell from the title of this post)…..

I have recently been named one of the new ambassadors for Amy’s Grains and Eating Fit!!!!


Now, if you have absolutely no idea what I am talking about then bare with me.

Amy’s Grains is an Australian company specialising in making healthy and nutritious breakfast products for weight loss, athletes and just about anyone! It is run by Amy Gianotti – a ‘passionate foodie’, dietitian, and personal trainer. “Amy recognises the importance of starting the day with a nutritious breakfast that offers superior nutrition to fuel the body. Her unique 6 whole grain blend of oats, barley, triticale, spelt, brown rice, and rye, is designed to keep you satisfied and trick those appetite hormones making weight loss more achievable. 100% wholegrain, it gives you long lasting energy to take on your day!” For more info head to:

Eating Fit is also run by Amy and her partner Lucas who is also a personal trainer. They are able to provide you with personalised training and eating programs to suit your needs. For more info head to:

Amy also has a fabulous E-book called ‘Fit Fabulous Foodie’ with heaps of nutritional advice and information, plus some pretty good-looking recipes, so if that sounds like your kind of thing then you’re in luck because I have a special promo code (AMYe7ec) that you can use to get a 20% discount on!


So, to kick start this amazing opportunity I bring you my first recipe featuring Amy’s Grains. I hope you enjoy!



Honey Crunch Granola


  • 3 ½ cups Amy’s Grains or rolled oats
  • 1 cup almonds
  • ½ cup pepita seeds
  • ¾ cup + 2 tablespoons wholemeal flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup dried cranberries (craisins)*
  • ¼ cup coconut oil
  • 2/3 cup honey
  • 1 teaspoon vanilla extract
  • ¼ cup almond milk


  1. Preheat the oven to 150 degrees C.
  2. Line a large baking pan with baking paper.
  3. Mix the oats, nuts, seeds, flour, baking powder, salt and cinnamon together in a large bowl. Stir in the cranberries.
  4. Whisk the coconut oil, honey, vanilla, and milk together until smooth. Pour the wet mixture over the oat mixture and stir to combine.
  5. Spread the granola mixture onto the pre-prepared pan evenly.
  6. Bake for 15 minutes; stir once. Bake for another 15 minutes until. Leave the granola out for a while (2-3 hours) to cool, cluster, and crunchify. Serve on yogurt, with fruit, ice cream, milk, or just as a clusterific snack.


  • * You can substitute the same amount of dried cranberries with any other small dried fruit e.g. raisins, sultanas, dried cherries, dried blueberries etc.
  • The inspiration for this recipe is from Pinch of Yum’s ‘Big Cluster Peanut Butter Granola


About the granola:

This granola is a little bit different to what I usually make because a few additions to the ingredients list:

  • Firstly, the Amy’s Grains, they’re not much different to oats and make a nice change!
  • The wholemeal flour adds to the overall volume of the granola and helps to create the perfect clusters.
  • Whilst the baking powder adds to the cluster perfection – to be honest I’m not really sure what it does!!
  • The almond milk helps to create a runnier wet mixture without sacrificing the flavour or needing to use extra oil.

Please don’t be worried about the large amount of honey in this recipe. 2/3 cup may sound like a lot but in reality it’s actually not that much considering this recipe makes A LOT of granola, it does have 3 ½ cups oats and ¾ cup wholemeal flour! Volume, people!!

Also, the honey flavour is not too overpowering, it is just the right balance. In fact, the first time I made this recipe it was just right but the second time I made it I used all the exact same measurements as before yet I felt that there wasn’t enough of a honey flavour, as I had used a different type of honey that was not as strong as the first.


This is probably my most clusterific granola yet and I am so very proud of my self for being able to match the epic clusterific proportions of those so called ‘healthy’ commercial brands who use sugar and oil to achieve their cluster perfection. Don’t get me wrong, I love those granolas but everyone just needs a little bit of a break from the sugar overload every now and then! So GO ME for achieving this mean feat with all the wholesome and nutritious ingredients and not a hint of refined sugar!

This extremely clustery granola is perfect for snacking on, topping yogurt, smoothie bowls, nicecream and the real stuff (ice cream – if you so wish) to achieve that desired texture contrast everyone dreams on. Or you could just eat it with milk and fruit like I do, when I can’t be bother being fancy. As with most granolas this goes great with banana, berries and mango, and probably just about every other fruit known to man! I have been making good use of the great supply of ripe mangos I have at the moment thanks to my granddad who delivered even more the other day!


Tanisha xx