Banana Berry Lemon Loaf

The perfect snack


(Serves 10)


  • 2 ripe bananas (mashed)
  • ½ cup almond milk (approx 142g)
  • ⅓ cup lemon juice (approx 1 fresh lemon)
  • 1 tsp lemon zest
  • ½ cup sugar free maple syrup (approx 136g)
  • 1 ½ cups buckwheat flour (approx 209g)
  • ½ cup almond meal (approx 50g)
  • 3 tsp baking powder (approx 24g)
  • Pinch of salt
  • Frozen Berries (approx 77g)
  • 1 tsp Vanilla Extract (approx 5g)


  1. Preheat oven to 180 degrees 
  2. In a large mixing bowl, combine almond milk, lemon juice, lemon zest, vanilla extract, mashed bananas and maple syrup. Whisk well.
  3. Add in buckwheat flour, almond meal, baking powder and salt. Whisk until you have a smooth and thick batter. Gently fold through frozen berries (I coated the berries in a tablespoon of buckwheat flour first to prevent it from bleeding into the batter)
  4. Transfer into a loaf pan, top with more berries and bake in a preheated oven for 55 minutes
  5. Once it has cooked, remove from the oven and let it sit at room temperature for 10-15 minutes before removing it from the loaf pan. Cool for an additional 20-30 minutes on a cooling rack.
  6. Cut into 10 even pieces and enjoy.


  • Store in an airtight container in the fridge for up to 5 days. 
  • Have it with yoghurt or warm protein custard 
  • Add banana flavoured protein powder to up the protein intake
  • Add sugar free chocolate chips to the batter 


(Based on 10 slices)


FAT: 4g


CARB: 25.9

If you recreate this or even make your own version, please share it and tag us on instagram @totalsportsnutritionaus

Cheri TSN

  • Protein
  • 4.9
  • Fats
  • 4.0
  • Carbohydrates
  • 25.9