BY Ceres Organics


Ready in 1 hour | Serves 8

You’ve probably made your own banana bread before; but if you haven’t, you should absolutely give this one a go. Lightly toasted with almond butter, the sweetness of the bananas and spices makes this banana bread a winner. Plus, it has no added refined sugar!

You could also replace the spelt flour, which is naturally lower in gluten, with a gluten free flour blend. You will still get the same delicious result. This bread is nutrient dense and perfect for those watching their sugar intake, and “yes, you’re welcome”.


1 cup Organic Quinoa, White

3 ripe bananas

¼ cup Organic Olive Oil, Extra Virgin Cold-Pressed

¼ cup Organic Maple Syrup

1 cup Organic Spelt Flour, White

1 cup Organic Rolled Oats, Jumbo Wholegrain (plus extra for topping)

1 teaspoon Organic Ground Cinnamon

½ teaspoon Organic Ginger Powder

1 teaspoon baking soda

¼ teaspoon salt

½ cup Organic Coconut, Desiccated

2 tablespoons Organic Ground Flaxseed

¼ cup soy or coconut milk


To cook the quinoa, first rinse your thoroughly under cold water using a fine mesh strainer, while gently rubbing the seeds together with your fingers to help remove the saponins.

Add 1 cup quinoa to 2 cups of water or stock in a pot and bring to a boil. Reduce heat to simmer for 15-20 minutes with the lid on, until tails appear.

Remove the lid and leave to sit until all liquid is completely absorbed. Fluff up quinoa lightly with a fork. Transfer your quinoa to a bowl and pop in the fridge to cool completely.

Preheat oven to 175°C and lightly grease a loaf pan.

In a large bowl, mash bananas with a fork. Stir in the olive oil, maple syrup.

In another bowl, combine the flour, oats, cinnamon, ginger, baking soda, salt, shredded coconut, flaxseed, and cooked quinoa. Mix thoroughly to combine and then transfer to your bowl of wet ingredients. Mix thoroughly again until well combined.

Pour batter into prepared pan. Bake until top of loaf is golden brown and a tooth pick inserted comes out clean, around 45-50 minutes.

Remove from pan and leave to cool completely on a wire rack before devouring. Any leftovers will keep in an airtight container in the fridge for up to a week.