Banana Cinnamon Loaf


  • 1 jar cashew butter (170g jar of Meridian Cashew Butter is what I normally use)
  • 2 medium free-range eggs
  • 2 apples
  • 2 ripe organic bananas (these really need to be ripe for the recipe to work)
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1 tsp vanilla essence
  • 1/2 tsp baking soda
  • pinch of salt


  1. Pre heat the oven to 175c.
  2. Core the apples and place them in a food processor with the bananas for about 3 minutes until mushed down.
  3. In a bowl mix the fruit puree, cinnamon, vanilla essence, ginger, baking soda, eggs and the pinch of salt. Mix together until you get a smooth puree.
  4. Line the bottom of a bread tin with greaseproof paper and grease the sides of the tin with coconut oil.
  5. Pour the puree into the tin and bake for around 45 minutes. (You should be able to stick a skewer in the loaf and pull it out without any ingredients stuck to it).


  • This is a very moist loaf and doesn’t need anything with it to enjoy it!
  • I have made this loaf in circular cake tins. Double the recipe and pour into circular tins, bake for about 40 minutes and once cool pour on a dollop (or 5) of cinnamon coconut cream (recipe on the site) to make a two-layered cake!

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