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Sticky Toffee Banana Bread

  • Author: Laura
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings 1x


Sticky toffee pudding and banana bread combined into one irresistible breakfast, snack, or dessert.



3 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)

2 teaspoons baking soda

1 tablespoon ground cinnamon

½ teaspoon ground cardamom

2 teaspoons espresso powder

2 teaspoons vanilla bean powder

¼ cup maple sugar

¼ cup pure maple syrup, plus 1/3 cup pure maple syrup

2/3 cup coconut sugar

1 cup olive oil

4 large eggs

7 overripe bananas, mashed

1 cup dates, pitted and chopped


Preheat oven to 350 degrees F/ 325 degrees F convection.  Oil 2 loaf pans or use oven safe bowls or ramekins.


In a large bowl, stir together sugars, ¼ cup syrup, and olive oil until combined.  Stir in the eggs one at a time, followed by the vanilla, espresso, cinnamon, cardamom, baking soda, and flour.  Finish the batter with the bananas and dates, stirring until combined.


Divide among the baking vessels and bake 50-60 minutes until a toothpick comes out clean or with a few crumbs.  Immediately drizzle with the remaining 1/3 cup maple syrup and allow to cool in the pan before slicing and serving.  Bread may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months.  Thaw in the microwave about 30 seconds.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes