Going Bananas


Last Sunday, we served up a delicious three course brunch to the lovely bunch (pun intended) who joined us for our first Crunch & Brunch in collaboration with Opus fitness. After being put through their paces with three classes courtesy of Opus, it wasn’t a surprise our toasted banana bread with homemade “Nutella”, Greek yoghurt and fresh fruit went down a treat.

Our recipe - which is gluten and dairy and calorie free* - is based on one given to us by long time friend of Peardrop, Francesca. She has family in Barbados, so they normally make it with the sweetest and most delicious bananas on the planet. But if you’ve got a few going manky in the bottom of your fruit bowl, they’re almost as good, and frankly it would be rude not to. You can also substitute the polenta and gluten free flour for normal plain flour for a more traditional loaf. Either way, the work out beforehand is certainly not compulsory.


Spiced Polenta Banana Bread

½ cup of coconut oil or olive oil
1 cup coconut sugar or light brown sugar
1 cup polenta
½ cup rice flour / buckwheat flour / Doves Farm GF flour
2 eggs
3-4 VERY RIPE bananas (depending on their size: 3 large, 4 medium)
½ tsp ground cinnamon
½ tsp ground cardamom
½ tsp ground ginger
½ tsp salt
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp vanilla
Maple syrup to glaze


  1. Preheat your oven to 180°C and grease and line a loaf tin.

  2. Cream together the oil and sugar, then add the eggs and mashed banana, followed by the remaining ingredients, but be careful not to overmix.

  3. Put the mixture into your lined loaf tin and bake for 45 mins.

  4. Brush with maple syrup when still hot.

  5. Eat for breakfast toasted with Greek yoghurt, Nutella, butter or salted caramel.

*Calorie free claim not entirely factual.

Rose Lloyd OwenComment