Low Salicylate Banana Bread

by | May 26, 2022

While I’m not a huge fan of eating bananas on their own, throw them into a loaf and I’ll happily devour the nutrient-dense fruit. I’m not sure what it is about banana bread, but there’s something so comforting about the smell of a freshly made loaf wafting from the oven. Perhaps it’s just one of those afternoon snacks often associated with childhood, or maybe it’s that the sweet-tasting loaf is so synonymous with cafe culture and coffee dates with friends. Either way, this easy-to-make, adaptable (go on and throw in some chocolate chips if that’s your thing) and oh-so-delicious banana bread is a definite crowd pleaser – more so if you choose to serve it toasted alongside a generous dollop of maple cream.

Enjoy xx

Low Salicylate Banana Bread

Makes 1 loaf

Very lightly adapted from Cookie and Kate



  • Loaf pan
  • Measuring cups
  • Measuring spoons
  • Mixing bowl
  • Storage container



For the banana bread

1/3 cup sunflower oil

1/2 cup maple syrup

2 eggs

1 cup packed just ripe mashed bananas (about 2 large bananas)*

1/4 cup greek yoghurt

1 tsp baking soda

1/4 tsp salt

1/3 cup rolled oats (plus more for sprinkling on top)

220 grams all-purpose flour

1/2 cup unsalted roasted cashews (chopped)**

For the maple cream

1/2 cup cream

1/2 Tbsp maple syrup



1.) Preheat fan-forced oven to 170 degrees celsius. Grease and line a 20 cm loaf tin.

2.) In a large bowl, whisk together oil and maple syrup. Add the eggs, banana and yoghurt and whisk until combined.

3.) Add the baking soda, salt, and oats, mixing to combine.

4.) Stir in flour until just combined (a few lumps are ok). Fold in cashews.

5.) Pour batter into greased loaf tin and sprinkle with oats.

6.) Bake for 55 to 60 minutes or until a skewer inserted in the centre comes out clean. When ready, remove banana bread from oven and let rest for 10 minutes, after which you can carefully transfer to a wire rack to cool further.

7.) When ready to serve, slice banana bread into 2cm thick pieces and toast under a medium grill for up to 2 minutes or until lightly caramelised.

7.) While banana bread is toasting, place the cream and maple syrup in a bowl and whisk on medium-high using an electric mixer until firm peaks appear. Once ready, place to the side.

8.) Remove banana bread from grill and serve each slice with a generous spoonful of maple cream.

Banana bread can be stored in an airtight container for up to 2 days room temperature, for 5 days in the fridge and up to 3 months if frozen (slice bread before freezing and wrap in cling wrap)

* Just ripe bananas are listed in the RPAH handbook as moderate in salicylates, something to be mindful of if you’re very sensitive or looking to limit your chemical load.

**While cashews have historically tested low for salicylates, more recent tests (Malaker et al. 2017) which retested with free and bound salicylates found cashews to be in the high category. Most people tolerate cashews well, while others may be prone to a reaction, in which case, omit cashews in future if you do find you experience any adverse affects.

DISCLAIMER: This article is for informational purposes only. It is not intended to constitute or be a substitute for professional medical advice, diagnosis, or treatment. 


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