Banana bread is a classic comfort food, but this version is rooted in ancestral nourishment: high in protein, healthy fats, and minerals that modern versions lack.

Instead of refined flours and seed oils, we’ve crafted a deeply nourishing, animal-based alternative using raw butter, pastured eggs, and coconut flour for a loaf that’s naturally rich in collagen, fat-soluble vitamins, and gut-loving nutrients.

With Organised blended into the batter, you’re getting a dose of bioavailable protein, collagen, colostrum and beef organs in every slice. Perfect for slow mornings, post workout recovery, or a deeply satisfying snack, this banana bread is as delicious as it is functional.

Ingredients

• 3 very ripe bananas
• 3 large organic eggs
• 60ml (1/4 cup) raw butter - melted 60ml
• (1/4 cup) maple syrup
• 1 tsp vanilla extract
• 90g (3/4 cup) coconut flour
• 1 scoop Organised
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• A generous pinch of sea salt
• Optional: 1 banana sliced lengthways for decoration

Method

1. Line a loaf tin with some unbleached baking paper.
2. Preheat the oven at 180 degrees Celsius. 
3. Using a fork mash down the bananas until you have a fairly smooth puree.
4.  Add the eggs, melted butter, maple syrup and vanilla extract and whisk until well combined.
5. Add in the coconut flour, Organised, baking powder, bicarbonate of soda and salt.
6. Mix everything together. The batter will thicken up slightly, that’s absolutely normal.
7. Pour the mixture into the loaf tin and if using add the sliced banana on top.
8. Bake in the oven for 45-50 minutes until a toothpick comes up clean when inserted in the middle.
9. Leave the loaf to cool down in the tin for 10 minutes before transferring it to a cooling rack for 3 hours or ideally overnight.
10. Cut the loaf into slices and enjoy!