Post paddle treats

Stand Up Paddling is great exercise and you can use up quite a bit of energy during a session, therefore after completing our tours hungry participants are treated to a tasty healthy snack. Tammy’s homemade gluten and sugar free banana bread is a great hit with paddlers and we have had several requests for the recipe. So here it is:




  • 300g smashed ripe bananas
  • 3 eggs
  • 1 tablespoon honey
  • 1 teaspoon vanilla powder
  • 60g olive oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda (bicarb soda) + 1 tbsp lime juice (or lemon juice)
  • 200g almond meal
  • 25g ground flaxseed


  • Preheat your oven to 160 C
  • Smash the bananas in a mixing bowl with a fork
  • Mix in the honey, olive oil, cinnamon, vanilla, eggs, bicarb and lime (the lime activates the bicarb)
  • Add the almond meal and ground flaxseed and mix well
  • Prepare your loaf tin (I line mine with greaseproof paper, so it lifts out easily and doesn’t stick to the sides)
  • Spoon the batter into the tin and bake for 45-60 minutes.
  • Remove from the oven and allow to cool for 5 minutes before turning out of the loaf tin
  • Options: Sometimes I add a handful of chopped walnuts and raisins into the mix at the end.  You can also decorate the top of the loaf with sliced banana, or a handful of walnuts or pumpkin seeds.  Or if you want a chocolate version – just add a little raw cacao powder into the mix.  If your bananas are ripe and sweet you don’t have to add much honey.
  • If you want to make an egg-free version you can use ground flaxseed as an egg substitute.  1 egg = 1 tablespoon of ground flaxseed + cold water.  Mix together and leave in the fridge for around 10 minutes before adding to the mix.

Recipe source: Teresa Cutter’s Gluten-Free Banana Bread (