Paleo Banana Bread – Mt Uncle’s Banana Flour

I little while ago I was scrolling social media and stumbled over a new product that I was very keen to find out more about. It was very exciting to find out that this new ingredient was from right here in Australia, more precisely, from far north Queensland.

I may consider it a fairly new product, but it has been used for centuries in many countries. It’s Paleo and gluten friendly, high in dietary fibre, a great source of magnesium and potassium.

So, what is this wonderful new product?

Mt Uncle’s Banana Flour. Yes, you heard it right, banana flour. Immediately my brain was coming up with all the baking this yummy flour could help me create.


The flour has a mild nutty flavour, not a strong banana flavour at all. Its colour even more closely resembles that of a nut flour or meal.

Why use banana flour?

Mt Uncle’s banana flour is made from 100% Australian grown banana’s. As such it is a great source of dietary fibre and is a resistant starch. A resistant starch doesn’t get broken down in the small intestine, instead breaking down in the large intestine. It gets fermented in the large intestines bacteria and produces short fatty acids. These fatty acids may help prevent bowel cancer and are absorbed into the bloodstream, helping to lower cholesterol. It also allows more natural vitamins and minerals, including potassium and magnesium, to be absorbed.

Fibre is important for a healthy digestive system. It doesn’t break down until it reaches the large intestine, where it acts as roughage to bind the bodies waste and help excrete it. There are more nutritional benefits listed here on their web site.


I decided to put the banana flour to the test first with, of course, a banana bread. Here is the recipe, for a delicious bread that can be enjoyed for a healthy snack or breakfast option.

Paleo Banana Bread

  • 4 eggs
  • 4 very ripe bananas, mashed
  • 1/4 cup honey
  • 1 teaspoon lemon juice
  • 3/4 cup almond milk
  • 225 gm’s Mt Uncle’s banana flour
  • 1.5 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • (Optional) 1/2 cup walnuts or Enjoy Life Choc Chips

Preheat the oven to 175 degrees.
Grease the ends of a small loaf tin and line the tin on the sides and bottom.
Place the bananas into the TM bowl and mash for 10 secs/speed 5.
Add the eggs, honey, lemon juice and almond milk and mix for 30 secs/speed 3 until all ingredients are combined. Scrape down the sides.
Add the banana flour, baking soda, and sea salt. Combine 30 secs/speed 4, or until all the ingredients are evenly coated (If the batter is too dry add almond milk.).
Add any optional ingredients and lightly stir through the mixture.
Scrape the batter into the lined loaf tin. Push the mixture down into the tin and all the corners and smooth the top.
Bake for 30-45 mins or until a knife comes out clean.

The loaf has a lovely crust to the outside and retains its nutty flavour once baked. I love that I can make Paleo safe recipes with Mt Uncle’s banana flour that are safe to send in my children’s lunch boxes to a nut free school. Often all my kid’s favourite snacks aren’t safe to send to school, this flour opens up so many options that are safe for nut allergy and intolerance sufferers.


The consistency of the banana flour is like that of coconut flour. It absorbs liquid very quickly, so make sure when baking to watch the batter isn’t too dry. It would also work well in savoury recipes as well as sweet.

Mt Uncle kindly gifted this flour for me to try, I haven’t been paid for this post. I am thrilled to find an Australian product that is preservative and additive free, promotes good health and nutrition, and supports local farmers. I will be ordering more and you can order directly from here or look at their list of stockists. Mt Uncle’s web site also offers a range of recipes for your use.

Now I’m off to try out some more recipes with this flour…maybe muffins this time.




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