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Images and recipe by Alphafoodie

*Servings 1 loaf Banana Bread

A delicious homemade banana bread with pumpkin seeds topping recipe that is gluten-free!


  • 5 cups almond flour
  • 2 large bananas (or 3 small ones)
  • 2 eggs
  • 1 tsp pumpkin spice mix
  • 1/2 cups butter, softened
  • 5 tbsp. baking powder
  • 1/2 cups brown sugar
  • pumpkin seeds for topping


  • The first step to making the banana bread is to mix the almond meal/ flour * with the pumpkin pie spice mix, baking soda and brown sugar.

  • Mash the ripe bananas into a purée, using a fork. This usually is fairly easy with soft, overripe bananas. However, if you're having any difficulties for any reason, simply use the NutraMilk processor.
  • Once the bananas have formed a smooth 'paste' like consistency, then add the softened butter and eggs to the mashed bananas and mix well, till thoroughly incorporated.

  • Next, add the wet ingredients to the dry ones and mix thoroughly, making sure there are no clumps of flour in the almond flour banana mix.

  • Pour the mixture into a prepared loaf tin, lined with baking paper ** and, as an optional step, you can sprinkle some raw pumpkin seeds on top.

  • The banana cake is then ready to go in the oven. Bake it in a preheated oven at 170ºC (fan assisted) for 50-60 minutes.
  • Cover the top of the tin with foil after 30 minutes - this will stop the top from burning while the middle still cooks. Be careful not to let it touch the batter though, as it will stick.
  • To check that the cake is cooked through, this can be tested by a toothpick inserted into the center. If it comes out wet/messy with batter, then the cake needs slightly longer.

  • Enjoy the pumpkin spice banana bread with some Pumpkin Seed butter, peanut butter or any of these delicious homemade nut butter recipes.

Check the butter and the banana recipes here: