“Banana (and strawberry) bread”

12 ingredients 30-35 minutes

This banana bread recipe is super low calorie and the red that comes through thanks to the chopped strawberries gives this bread an extra Christmas touch.

What makes this recipe slightly different is that it’s made using buttermilk, which is a great source of probiotics (and also acts as a great substitution for oil in recipes). To be completely honest, I bought the buttermilk by mistake- Pretty, my domestic helper, asked for amasi and I grabbed the wrong carton…BUT we aren’t complaining! She was actually a taste tester for this recipe, and has already baked this for her family at home- bless 🙂

Anyway, this recipe is super high in fibre as well, and makes the perfect snack or breakfast on the go. Lets be honest (again), this time of the year is manic, and skipping meals and rushing around is generally at an all time high…You don’t want to fall into that trap…if you can, make this as part of your meal prep, slice and freeze and you will be sorted for the week ahead.

Banana (and strawberry) bread

  • Prep Time: 10-15 minutes
  • Cook Time: 30-35 minutes


  • 2 bananas, preferably very ripe
  • 8 strawberries, sliced
  • 1/2 cup buttermilk
  • 2 egg whites
  • 2 TBS honey
  • 1 TBS vanilla essence
  • 1 cup spelt flour or whole-wheat flour
  • 1/2 cup oat flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp bicarb
  • A pinch of himilayan salt


  1. Preheat the oven to 180 degrees and spray a loaf tin with some cooking spray. Set aside.

  2. Add the banana, buttermilk, egg whites, coconut oil, honey and vanilla to a blender and blend until smooth and creamy.

  3. Add the flours, baking powder, bicarb, cinnamon and salt to the banana mixture and briefly mix again until combined (making sure not to over mix)

  4. Pour half of the mixture into the prepared loaf tin and then add the chopped strawberries. Pour the remaining mixture over the berries.

  5. Pop into the oven for 30 to 35 minutes. ***I suggest turning the oven off at 30 minutes and then taking the banana bread out of the oven a few minutes after- This prevents the banana bread from sinking

Jo's Notes

***I always make my own oat flour. I used banana flavoured instant oats for this recipe (they are the lowest calorie oats that I have found). I literally buy a bag, and blitz it up in my nutribullet and then store it in an airtight jar.



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