Banana bread recipe with local Geelong hemp protein

Posted on June 7, 2018 in News

We are very excited to bring you our delicious Banana Hemp bread!

We have been doing lots of trials and tests to make sure that we have the most delicious and nutritious Banana bread for you all! This bread is Gluten Free, Dairy free and packed with protein to keep you fuller for longer!

We love cooking & creating with the Hemp products from Aus Primary Hemp as not only do they have amazing nutritional benefits but these legends are local, based in Newtown Geelong! We stock all their awesome products in our Geelong clinic. Make sure you head to their website if you are interested in learning more about Hemp.









This Banana bread is originally based off a Curtis Stone recipe, but over many years it has developed into a much healthier and nutritious version!


1 cup almond meal
1/4 cup of buckwheat flour
1 teaspoon bicarbonate of soda
1/2 teaspoon fine sea salt
1/2 teaspoon freshly grated nutmeg + extra for topping
1/4 teaspoon ground cinnamon + extra for topping
1/2 cup of raw organic honey
2 large eggs
1/2 cup of melted coconut oil + extra for greasing bread tin
1 1/3 cups mashed overripe bananas (about 3 large)
2 tablespoons greek yoghurt
1 teaspoon pure vanilla extract
1/4 cups walnuts roughly chopped (optional)
1/4 cup slithered almonds (optional)
2 tablespoons of coconut sugar (optional)

Preheat Oven to 180 degrees (160 fan forced) & grease a loaf tin with coconut oil.

In a medium bowl, sift almond meal, buckwheat flour and hemp protein together with the bicarb soda, salt, nutmeg, and cinnamon.

In a large bowl, using an electric mixer beat eggs on high for 8 minutes until they start to turn pale and thicken. Slowly add in honey & coconut oil to egg mixture and continue to beat on medium. *Make sure that the coconut oil isn’t too hot otherwise you will run the risk of cooking your eggs*

Once well combined add in mashed banana, yoghurt and vanilla. Reduce speed and mix in your dry ingredients.

The mixture will be nice and thick! Spread into baking tin.

The next step is optional but I think it’s so worth it,  it gives the top a delicious caramelised finish! Sprinkle over flaked almonds, walnuts, spices and coconut sugar. Pat down the nuts so that they don’t fall off.

Bake for about 1 hour and 15 minutes, this bread does tend to brown quickly, so make sure that you keep an eye on it, if it’s getting too brown cover with either tin foil or baking paper.

The bread is ready when its nicely browned on top and a wooden skewer comes out clean!

Keep in the fridge for 5-7 days

Its great served either warm or cold and makes an awesome breakie if you pimp it up with some extras! We love, raspberries, blueberries, yoghurt/peanut butter and some Hemp seeds