Hemp Banana Bread by Shannon Ave Chiro

June 13, 2018

Australian Primary Hemp - @shannon_ave_chiro

We have been extremely lucky to work with some fantastic people during our journey and the team at Shannon Ave Chiro are at the top of that list! 

This local Geelong clinic is educating the community on the importance of spinal health and best practice. Read more about them on their website!

They have also been busy in the kitchen, creating nutritious and delicious meals and we are excited to be sharing their Hemp Banana Bread recipe with you!


1 cup almond meal
1/4 cup of Hemp Boost or Balance
1/4 cup of buckwheat flour
1 tsp bicarbonate of soda
1/2 tsp fine sea salt
1/2 tsp freshly grated nutmeg
1/4 tsp ground cinnamon 
1/2 cup of raw organic honey
2 large eggs
1/2 cup of melted coconut oil
1 1/3 cups mashed overripe bananas (about 3 large)
2 tablespoons greek yoghurt
1 teaspoon pure vanilla extract


2 Tbsp of Hemp Seeds
1/4 cups walnuts roughly chopped (optional)
1/4 cup slithered almonds (optional)
2 tablespoons of coconut sugar (optional)


Preheat Oven to 180 degrees (160 fan forced) & grease a loaf tin with coconut oil.
In a medium bowl, sift almond meal, buckwheat flour and hemp protein together with the bicarb soda, salt, nutmeg, and cinnamon.
In a large bowl, using an electric mixer beat eggs on high for 8 minutes until they start to turn pale and thicken. Slowly add in honey & coconut oil to egg mixture and continue to beat on medium. *Make sure that the coconut oil isn’t too hot otherwise you will run the risk of cooking your eggs*
Once well-combined add in mashed banana, yoghurt and vanilla. Reduce speed and mix in your dry ingredients.

Spread into the baking tin and add toppings.

Bake for about 1 hour and 15 minutes, this bread does tend to brown quickly, so make sure that you keep an eye on it, if it’s getting too brown cover with either tin foil or baking paper.

Keep in the fridge for 5-7 days.

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