Almond & lemon bread with Almond Start Banana (vegan)


  • 3 tbsp flax seed
  • 1tbsp chia seeds
  • 8 tbsp water
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 30 g extra virgin coconut oil
  • 3 to 4 ripe bananas, peeled
  • 70 g dates, deseeded
  • 100 g almond flour
  • 40 g oatmeal
  • 30 g desiccated coconut
  • 1 tsp cinnamon
  • 1½ tsp baking soda
  • Pinch of salt
  • 60 g raw almonds, rougly chopped
  • 20 g raw almond flakes
  • 150 ml Abbot Kinney’s Almond Start Banana

How to make it:

  1. Preheat the oven to 175 °C degrees and prep a baking tin (small) with parchment paper.
  2. Put the flax seeds and the chia seeds into a small bowl, mix in the water and set aside. Stir again after a few minutes. If it gets to thick, add a tablespoon (or two) of water.
  3. Melt the coconut oil and move into a food processor.
  4. Wash the lemons, put the grated peel in a big bowl and squeeze the juice of 1 lemon into the food processor.
  5. Add the bananas and the dates to the food processor as well and pulse until super smooth mixture arises.
  6. Mix all dry ingredients together in the big bowl with the lemon peel except for the almond flakes.
  7. Follow by adding the mixture from the food processor to the bowl, both the small bowl with seeds and again, stir really well until the final batter is ready to move into the baking tin.
  8. Sprinkle the almond flakes on top and slide into the oven for around 45 minutes.
  9. After cooking time, put the baking tin on the sink for around 10 minutes to cool down. Then lift the bread, by holding the parchment paper, out of the tin and cool down completely on a rack.
  10. The banana bread can be stored in the refrigerator, airtight or packed in aluminium foil for around a week and is therefor ideal to bring for lunch on busy weeks, together with a cup of Abbot Kinney’s Almond Start banana of course!

almond and lemon bread

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