Bacon and Banana Bread with Maple Drizzle

  • Prep: 20 Minutes
  • Cook: 35-40 Minutes
  • Serves: 8-10
Calories 303
Carbs 20
Fat 18
Protein 12
Free From


  • 4 bananas
  • 4 eggs
  • 2-3 rashers of bacon, chopped
  • 1 tbsp cinnamon
  • 170g jar cashew or almond nut butter
  • 2 tbsp unsalted butter or coconut oil
  • 50g coconut flour
  • 1 tsp bicarbonate of soda
  • 1 tsp gluten free baking powder
  • 1 tsp vanilla extract

  • Maple syrup


  1. Pre heat the oven to 180°C/350°F/gas mark 4.
  2. Line a loaf tin with greaseproof paper.
  3. Chop the banana and add to a food processor with the eggs, nut butter and melted butter (or coconut oil if using).
  4. Sift in the flour, baking powder, cinnamon, bicarbonate of soda and vanilla extract, mix until it forms a cake batter. Stir in the chopped bacon.
  5. Pour the batter into the lined tin.
  6. Bake for 35-40 minutes. Before removing from the oven insert a knife in the middle and check it comes out clean so you know the loaf is baked all the way through.
  7. Once baked remove from the tin and allow to cool. Slice and serve straight from the oven with a drizzle of maple syrup or you can toast and add a topping of your choice.