Blender banana bread
FOR BUSY PARENTS, TIME-POOR PROFESSIONALS & ANYONE FEELING THE COST-OF-LIVING PINCH
Eat well without the stress—affordable, wholesome meals planned for you for 3 months.
Take the guesswork out of mealtime with The Wholesome Foodie 3-Month Meal Plan Ebook—designed to help you save time, eat healthier, and stick to your budget. Get easy-to-follow meal plans, shopping lists, and simple recipes so you can enjoy delicious, nutritious meals without spending hours in the kitchen or overspending at the checkout.
*Please note- an Ebook is a digital download and you will not receive a hard cover book.
To make dinners as easy as possible, in the The Wholesome Foodie 3-Month Meal PlanEbook you will get:
My Seasonal Produce Calendar
My Produce-Swap Guide
My Pantry and Fridge Staples Guide
3x 1-month Meal Plan Calendars
12x 1-week shopping lists
60x dinner recipes with step-by-step recipe cards
Dinners include GF and DF alternatives where possible
Each week includes 1 x vegetarian meal
BLENDER BANANA BREAD
Makes: 1 loaf, 8 mini loaves, or 10–12 muffins
Prep Time: 10 mins Bake Time: 20–45 mins
INGREDIENTS
Base:
3 large ripe bananas
2 large eggs
1/4 cup olive oil
1/4 cup honey or maple syrup
1 tsp vanilla extract
1/2 tsp cinnamon
Pinch of salt
Choose Your Flour Option:
Option 1 –
1 1/2 cups self-raising flour
Option 2 – Oat & Almond Mix:
1 cup oat flour (blend rolled oats)
1/2 cup almond meal
2 tsp baking powder
Option 3 – Wholegrain Mix:
3/4 cup buckwheat flour
3/4 cup brown rice flour
2 tsp baking powder
Optional Add-Ins:
1/4 cup dark chocolate chips, nuts, seeds, or berries
INSTRUCTIONS
Preheat oven to 175°C (350°F).
Line or grease a loaf tin, mini loaf tray, or muffin tin.Add bananas, eggs, oil, honey/maple syrup, and vanilla to a blender.
Blend until smooth.Add chosen flour blend, cinnamon, and salt.
Pulse just until combined — don’t over-blend.Fold in any extras if using.
Pour into prepared tin or tray and smooth the top.
BAKE TIMES
1 loaf: 40–45 mins
8 mini loaves: 25–30 mins
10–12 muffins: 20–25 mins
Check with a skewer — it should come out clean and the top should spring back.
TO FINISH
Cool in tin for 10 mins, then transfer to a rack.
Store airtight for up to 4 days or freeze individual pieces.
