Orange Infused Banana Bread

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Preparation time: 10min

Baking time: 45min – 60min


There is something so comforting and wholesome about Banana Bread.  Last week when it was a cold, rainy and gloomy morning I decided to make some with my daughter (so great for getting kids involved for those of you that are mums). As we got it in the oven these amazing smells started to waft through my kitchen and it was as if everything felt right in the world.  I felt warm and fuzzy almost instantly as if someone had wrapped me in a cashmere blanket.   I love how food can tickle the senses in so many ways.

This recipe is simple, delicious and only filled with good natural ingredients.

I hope you enjoy it!


(Serves 8 Slices)

  • 225g Whole wheat flour (You can use rice or buckwheat flour if you are gluten free)
  • 2 tsp aluminium-free baking powder
  • 1/4 tsp sea salt
  • 600g very ripe Bananas (Make sure they are already starting to brown otherwise they will not have enough sweetness or flavour. The browner and more speckled the better)
  • 1 extra Banana for decoration
  • 60ml Olive Oil (Or any light vegetable oil)
  • 80ml Brown Rice Syrup or Maple Syrup
  • 1 1/2 tsp Vanilla Essence (Make sure sugar & additive free)
  • Zest of 2 large Oranges
  • 2 tbls – 160ml Rice Milk (Can use soy or oat)


– Pre-heat oven to 180degrees C
– In a bowl mix dry ingredients
– In another bowl mash up bananas (leave 1 banana for decoration). Mash with a fork until nice and smooth, but it doesn’t need to be completely lump free
– Add in remaining wet ingredients. Add the smallest amount of rice milk first, as the required amount depends on the heat of your kitchen. So if it needs more later you can add more slowly
– Mix wet with dry and stir well until it is lump free. Do not stir too vigorously as you will mix out all the air which makes the bread rise. The batter should be nice and thick
– If it seems way too dry then add a little more milk until you have a nice wet but thick batter
– Line the bottom and sides of a 9 x 5 x 3 loaf tin with baking paper and olive oil
– Add batter to tin. Slice up your extra banana and place on top of the batter so it covers the entire top. Put in the oven for 45-60min. Check after 45min. Stick a knife in and if is still coming out wet give it some more time. It should be nice and golden on top and the bananas are a little caramelised. And a knife should come out clear
– Once done, leave to cool for 10min. Or if you’re impatient like me and my daughter eat warm straight out the oven!

Voila! Done! Enjoy with a good pouring or cashew cream or just plain


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