Banana & Cinnamon Loaf

OH and I recently went for a long dog walk with friends and afterwards, as a reward for our efforts, my friend had baked this delicious Banana and Cinnamon Loaf which she served to us with berries. She and I often exchange recipes, gardening tips and book recommendations, so I left her house armed with the recipe book, Get the Glow by Madeleine Shaw, that this recipe originated from. Every recipe in this book is a healthy, culinary delight. Madeleine Shaw is another of these health gurus who has ditched sugar however, on reading the book, I feel the recipes are much more user friendly. I shall be sharing many more with you over the next few weeks as I try them out. I have given up sugar once before and I felt a thousand times better and I also lost loads of weight, however I missed cake so it was a joy to see that Madeleine does a Sweet Treats section.

This loaf is so easy to make but watch the cooking time as the first time I made it I thought it was too dry.Banana & Cinnamon Loaf

Banana & Cinnamon Loaf

1 vanilla pod
110g butter or coconut oil, melted
250g coconut sugar
4 ripe bananas
4 tbsp almond milk, rice milk, coconut milk or whole milk
1 egg
1 tsp baking powder
½ tsp bicarbonate of soda
275g rice flour, ground almonds or buckwheat flour
1 tsp cinnamon (this is not included in the recipe in the book but I think it must be a typo so I added it and it is a delicious combination, banana and cinnamon.)

How to prepare
Preheat the oven to 180℃. Line a 900g loaf tin with baking paper.
Cut open the vanilla pod and scrape out the seeds. Mix all the ingredients together in the food processor. Pour into the tin and bake for 50 mins (I baked for 45 mins in Aga baking oven) until almost cooked through.
Remove the loaf from the tin and leave it to cool, then dig in. Serve with a smear of Chocolate Hazlenut spread or Chia Raspberry jam.

For the recipe book click here:


  1. Mmmm…. the banana and cinnamon loaf looks scrummy! Thanks for sharing the recipe Annabel. I will definitely be making this…in fact, I’m off to the supermarket right now to buy the ingredients!

  2. OMG – I have just had a slice of this cake that Annabel brought over to my house for me and it is DEEEEELISH. She swears anyone can bake it and get equally good results. Superb with fresh strawberries.
    Grace x

  3. This cake is nice but do feel 250g of sugar is rather a lot & comments l had from friends said the same, very sweet.

    • Yes do experiment with the sugar content. I obviously didn’t want to write up the recipe other than the way Madeleine Shaw has it in her book, Get the Glow, but I do believe as I buy the coconut sugar in the health shop that it is better for you. This sugar is derived from the coconut palm tree and is touted as being more nutritious and lower on the glycemic index than sugar. Regular table sugar and high fructose corn syrup don’t contain any vital nutrients and therefore supply “empty” calories. Most notable of these are the minerals Iron, Zinc, Calcium and Potassium, along with some short chain fatty acids, polyphenols and antioxidants that may also provide some health benefits.
      It contains a fiber called Inulin, which may slow glucose absorption and explain why coconut sugar has a lower glycemic index than regular table sugar. I use less sugar each time and so far it has not changed the consistency and it is less sweet obviously. Also you can taste the cinnamon and banana more. Annabel

      • I’ve just made this loaf and only put 50g of coconut sugar in and 1 tablespoon maple syrup.. Plenty sweet enough….I think 250grams of coconut sugar is insane….must have been a typo…? Next time will put even less in, maybe it was meant to read 25g?

        • I think you may be right – thanks for the feedback. In another recipe in this book there is a typo so you may be right. Let me know if 25g works. I will tweet MS and ask. Annabel

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