Wholesome Maple Syrup Banana Loaf

Time required: 25 minutes

Yield: 10-12 portions


  • 120g (1 cup) almond flour  
  • 50g (¼ cup) sweet rice flour  
  • 40g (¼ cup) tapioca flour 
  • 1 tsp baking powder 
  • ½ tsp baking soda 
  • ½ tsp pink salt 
  • ½ tsp cinnamon 
  • ½ tsp cardamom  
  • 130g (½ cup) LeGrand unsalted vegan butter, melted 
  • 80g (¼ cup) maple syrup 
  • 75g (¼ cup)  LeGrand unsweetened yogurt 
  • 1 tsp vanilla extract 
  • 150g (½ cup densely packed) 1-2 medium ripe bananas, mashed 
  • 100g (½ cup) medjool dates, roughly chopped  
  • 100g (½ cup) dried apricots, roughly chopped 
  • 100g (½ cup) raisins 
  • 65g (½ cup) pecans, broken 
  • 55g (½ cup) walnuts ,broken 

Another option: You can also use flour from La Meunerie Milanaise if you want to simplify the recipe!

This banana loaf, gluten and refined sugar-free, is worldclass delicious, is easy to make and everyone will love it. Great for breakfast, brunch, a snack or even a feast!


  1. Preheat the oven to 350 °F and line a loaf pan with parchment paper, grease lightly.  
  2. Over medium heat toast the nuts until lightly browned, 7-8 mins, tossing frequently. Set aside.
  3. In a medium bowl stir together the flours, baking powder, baking soda, salt and spices (we set the bowl over the scale and spoon the flours directly in the bowl). Set aside. 
  4. Set a large bowl over the scale to measure out the wet ingredients; melted butter, maple syrup, yogurt and vanilla extract. With a handheld mixer gently mix. Then add the mashed bananas and mix again. 
  5. Add the flour mixture to the butter mixture a few tablespoons at a time and give a quick mix with the handheld mixer after each transfer. Then, with the help of a spatula blend in the dried fruit and toasted nuts and pour mixture into the prepared loaf pan and cook for 50-60 mins or until a toothpick comes out clean.  

Serve with yogurt, fruit and my latest new favorite hazelnut butter! 

Products used

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