Banana Cacao Loaf

Banana Cacao Loaf

GF, dairy free


Dry Ingredients

200g gluten free flour (I used Dove’s)

1 tsp baking powder

60g cacao powder

80g Sunbird Grain free granola  

1 tsp cinnamon

½ tsp nutmeg


 Wet Ingredients

4 medium bananas (very ripe)

75ml maple syrup

100g coconut oil

1 tsp vanilla essence

2 eggs



  1. Pre heat oven to 180°C (160°C fan assisted).
  2. Line the loaf tin (9” 4½” / 22cm x 11cm) with baking parchment (I use the loaf liners for ease).
  3. In a large bowl combine all the dry ingredients.
  4. In a second bowl mash 3 bananas (keep one for the top) and add the remaining ingredients. Beat together.
  5. Add the wet ingredients to the dry ingredients and combine with a spatula.
  6. Pour the batter into the lined loaf tin and smooth over the top. Slice the remaining banana in half lengthways and place on top – lightly pressing down.
  7. Place on the middle shelf and bake for 50 mins.
  8. To test to see if the loaf is cooked – an inserted skewer will come out clean.
  9. If the loaf is not done, continue to bake and test every 5 mins – if it’s looking dark – cover with foil to start it getting too brown.
  10. Once out of the oven, give it 15 mins or so in the tin then remove and allow to cool completely on a cooling rack.
  11. Store in an airtight container for 4-5 days, can also be frozen.