Autumn Banana Bread

Even though autumn may not seem as a much of a splurge-triggering season, dozens of Halloween toffee-apples and pounds of mashed potatoes on Thanksgiving can add up quickly. We may often find ourselves mindlessly munching on sugar- and fat-filled foods, just because they are there. This is why it may be actually better to have some ‘healthier’ options on hand. Today’s recipe has been prepared especially for such situations – it is healthy, nutritious, simple and, above all, delicious. Perfect for all family celebrations, coffees with friends and cozy evenings with your favourite book (or another Game of Thrones season).

OK, enough of this self-indulgent cake marketing, let us get to the point and tell you how to make this delicacy.



  • 3 cups of flour – we mixed buckwheat, rye and cornflour in equal parts
  • 2 bananas, mashed
  • 2-3 cups of shredded pumpkin
  • 1/2 cup of raisins
  • 1/2 cup of nuts and grains of choice (we used shredded almonds and flaxseed)
  • 1 tsp baking soda
  • 2 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1 tsp powdered ginger
  • 1/3 cup honey
  • 1/3 cup butter (we used ghee butter)
  • 1 egg
  • 3 tbsp xylitol (optional)

Vegan substitutions:

  • honey -> agave / maple syrup
  • butter -> coconut oil
  • egg -> 1-2 tbsp flaxseed powder mixed with water

Preheat the oven to 200 degrees Celsius.

Mix all the dry ingredients together, along with nuts, seeds and raisins. Add bananas, shredded pumpkin and melted butter with honey, mix. Add an egg. Mix everything until achieving an even mass.

Pour the dough into an oiled baking tray, covered with baking paper.

Bake for around 30-40 minutes (perform the dry-stick-test). You can let the cake ‘rest’ for several more minutes in a switched off oven.




We hope you enjoy this recipe! Let us know in the comments below on what occasion would you like to serve it. Any ideas on the recipe are also very welcome 🙂



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