Sweet Rebalancing Banana Bread


  • 1.5 cups of oat bran
  • 1.5 cups of nuts, milled into flour (I used 1 cup walnuts and 0.5 cup almonds)
  • 1 pinch of good quality salt (e.g. pink Himalayan)
  • 1 tsp of pure vanilla bean, ground (unsweetened)
  • ½ tsp of Ceylon cinnamon
  • 2 tsp of psyllium husk
  • 1 heaped cup of Medjool dates, soaked, rinsed and pitted
  • With 2 TBSP of almond milk
  • 3 large ripe bananas, mashed
  • ½ cup of almond milk
  • In ½ TBSP of apple cider vinegar
  • Optional: ½ of one additional banana for decoration, sliced lengthwise


  1. Preheat your oven at 180 degrees and prepare your baking dish with baking paper.
  2. Soak your dates in warm water for about 10 minutes.
  3. Except for your dates, all your dry ingredients in a large bowl.
  4. In a small separate bowl, mix your psyllium husk with your almond milk to create your psyllium husk eggs. Set aside.
  5. In another small separate bowl, add your almond milk with your apple cider vinegar to create your plant based buttermilk.
  6. Mash your banana.
  7. Add your mashed banana, buttermilk, vegan eggs, chopped dates to your dry ingredients and process into a silky dough, and until all ingredients are well combined.
  8. Pour your banana bread batter into your prepared baking dish.
  9. Slice your additional banana lengthwise if using and place on top of your banana bread.
  10. Bake for about 30-35 minutes (depending on your oven – it takes 30 minutes in mine). Your banana bread is ready when your inserted skewer comes out clean.
  11. Let your banana bread cool completely before cutting.
  12. Enjoy how incredibly delicious resetting your body can taste!

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