Gut-Loving Banana Bread

Paleo Banana Bread


Makes 1 loaf

GF, DF, vegan, egg free, nut free

Prep time + tidy up: 20mins

Cook time: 50mins


Wet ingredients:

2-3 large ripe bananas, mashed

2 tbsp flaxseed meal (this is what replaces your eggs)

1/3 cup coconut oil, melted

2 tbsp maple syrup

½ cup coconut milk

1tsp vanilla extract


Dry ingredients:

½ cup quinoa flakes – Can be subbed for oats

1tsp baking soda

½ tsp baking powder

¾ cup green banana resistant starch – Increase to 1.5 cups if using a different type of flour.

pinch of Himalayan Sea Salt

Optional – Walnuts, coconut or extra banana slices to add on top before baking



Pre heat the oven to 160 degrees. Take a little of your melted coconut oil and grease your loaf pan.

In a large bowl mix all the wet ingredients together really well.

Add all the dry ingredients except the flour to the wet ingredients and mix. Then add the flour but don’t over mix. Stop once mixed through evenly.

Taste mix and add extra maple syrup if you like your banana bread a little sweeter.

Pour dough into prepared tin.

Dough should be dry enough that it’s not runny but should be easily spread out in the loaf tin. (Sprinkle with walnuts or coconut or slices of banana if you’re feeling fancy)

Bake in the middle of your oven for approx. 35mins. Check with a skewer in the centre. If it comes out clean, it’s done.

Allow to cool in the pan for 15mins then transfer to wire rack to finish.

Slice and eat. 


Jelly & N’Oatmeal Bake



Jelly Ingredients:

2 cups strawberries chopped (measure after chopping)

1 Tbsp water

2 Tbsp Pure Maple Syrup

1 tsp Tapioca Starch

N’Oatmeal Bake Ingredients:

1 1/2 cups raw nuts of choice I used cashews and almonds

1 cup unsweetened coconut flakes

1/8 tsp salt

1 med-large over ripe banana* broken into pieces OR *3 medjool dates, pitted

1 tsp cinnamon

3/4 cup almond milk (unsweetened)

1/4 cup + 2 Tbsp smooth almond butter, divided

2 Tbsp ground flaxseed + 5 Tbsp water, mixed and allowed to sit for 15 mins (2 “flax eggs”)

1 tsp pure vanilla extract


Prepare the jelly first:

In a saucepan, add the strawberries, water and maple syrup and heat over medium heat. Stir occasionally until mixture boils (a few mins) then whisk in tapioca.

Continue to cook about 3-5 mins until mixture thickens, then remove from heat and set aside to cool.

Then prepare the N’oatmeal Bake:

Preheat your oven to 350 degrees and prepare the “flax eggs” as described above.

Place the nuts in a food processor (or blender) and pulse until mixture resembles crumbs. Add the dates and pulse as well if using, if using a banana to sweeten, wait.

Add coconut flakes and pulse again, then pulse in banana (if using)

Transfer mixture to a bowl (or just use the bowl of the food processor, and stir in the salt, cinnamon, almond milk, 2 Tbsp almond butter, vanilla and flax/water mixture (flax eggs)

Transfer mixture to an 8-9” baking dish OR two smaller baking dishes as I did.

Spoon the strawberry mixture, along with the remaining almond butter, over the top(s) and gently swirl in as desired.

Bake in the preheated oven for 35-40 mins or until mostly set. (The center will not set completely, and will have a similar texture to oatmeal. Bake a bit longer for a drier texture.)

Serve warm with sliced bananas and strawberries if desired. If you make this ahead of time, store covered in the refrigerator and re-heat in the oven just before serving.


Snickers Pie




5 tbsp cocoa powder

12 Medjool dates, pitted

1/2 tsp sea salt

1 c nut of choice (I like cashews and almonds best, with walnuts shortly behind – you can even MIX nuts if you’re CRAZY)

1 c unsweetened dried coconut

1 tsp vanilla extract

Caramel Layer:

10 Medjool dates, pitted, soaked in boiling water for 10 min and then drained

3 tsp ghee or coconut oil

2 tsp vanilla extract

3 tbsp unsalted almond butter

Nut Butter Mousse

2 cans full-fat coconut milk, refrigerated overnight

3/4 c peanut butter, almond butter or nut butter of choice

2 tbsp maple syrup

1/2 tsp vanilla extract

Pinch sea salt



1/2 cup dark chocolate of choice, for drizzling (optional)



Add all CRUST ingredients to a food processor and process until smooth and able to be stuck together, then press into a parchment lined 8″ round pie pan.

The parchment lining is really important – you won’t be able to get the pie out if you don’t use the parchment paper. Place in freezer to set while you make caramel ingredients.


Add all the CARAMEL ingredients to the food processor (no need to clean between making this and the crust) and process until very smooth.

Spread an even layer atop pie crust and return to freezer.

Peanut Butter Mousse:

Open the coconut milk cans and scoop out solid white coconut cream (save the remaining coconut water for a smoothie). Add to food processor with remaining MOUSSE ingredients, then process until smooth. Spread evenly atop of caramel layer, then return to freezer.

If desired, top with an additional drizzle of dark chocolate, melted in a double boiler or microwave.

Freeze overnight, and store in freezer but let de-thaw on counter for about 10 min before serving your very own healthy snickers pie.


Choc Paleo Granola

Choc Paleo Granola



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