Almond and banana bread with a turmeric crumb

Almond and banana bread with a turmeric crumbI bought 15 kg of bananas on sale the other day and now my freezer is full of frozen bananas ready for my smoothies but I had some remaining and I thought I would make something for the family to enjoy. I added the turmeric crumb because I am obsessed with this spice but also because I really like to have the nutty top… it would be good without but worth the extra effort.


  • 5 ripe bananas (I mean super ripe is best), mashed
  • 1 tbsp chia seeds + 2 tbsp water left to soak for 5min (it will turn into a gel) or use 1 egg
  • ¼ cup maple syrup, honey or sweetener
  • 1 tsp or more of cinnamon
  • 2 tsp baking powder
  • ¾ cup plant based milk (I used homemade almond milk)
  • 1 ¼ cups rolled oats
  • 2 cups spelt flour
  • Handful of chopped almonds


  • Preheat oven to 180 degrees and line a bread tin with baking paper or check out ( for a reusable alternative)
  • Add the mashed banana into a bowl with your chia egg, maple syrup, cinnamon, baking powder, plant based milk until well combined
  • Add in oats, flour and mix evenly
  • Fold through chopped almonds and pour into baking tray. ** top with below turmeric crumble if using
  • Bake in the oven for 45 min-1 hour, allow to cool completely before removing from the tin and enjoy

Tumeric crumb

  • 1 cup oats
  • ¼ cup shredded coconut
  • ½ cup chopped mixed nuts (almonds, cashews, pecans… any!)
  • Some tbsp seeds (chia, flax, pepita, sunflower… any!)
  • 2 tsp turmeric
  • A pinch of black pepper
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 2 tbsp maple syrup


Combine everything in the bowl and either:

Place in a 180 degree oven for 15 min to cook, but be careful nothing burns—shake regulaly, allow to cool and place in a jar to top your smoothies, on top of your oats or just a handful because its so dang tasty.


Place your required amount onto of the above banana bread and the rest onto another tray to go into the oven with the bread but removing after 15 min, cooling completely and storing for later goodness.

I make this in big batches to always have. I love it and change it up with whatever I have around, sometimes adding dates and dried fruit or different grains…. The muesli is your playground—have some fun here;)

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