Lucy Di Marino

Banana Bread

Easy to make from simple wholefood ingredients, this sweet and moist banana bread has a wonderful caramel flavour and is plant based and fat free as well as free from grains, gluten, sugar and oil. Whilst banana bread can be made with healthy wholefood fats such as nuts and seeds, this fat free version is just as easy to make, just as delicious and satisfying whilst being light and potentially easier to digest.

All plant foods contain fats but those with a very low fat content such as grains, pseudo grains, most fruit, herbs and spices are generally considered fat free. Whilst this banana bread does offer a certain amount of fats from wholefoods, each ingredient contains less than 6%.


• 1 tsp baking soda
• 2 tbsp baking powder
• 3 tbsp ground Ceylon cinnamon
• 140 g dried mulberries
• 150 ml water
• 225 g quinoa
• 325 g banana


• 1 medium banana


Process the quinoa into a fine flour in a food processor or high speed blender and then process again with the rest of the ingredients until smooth.

Transfer to a loaf mould. Slice the remaining banana and top to cover the loaf.

Bake at 180°C for 50 minutes.