Banana bread and your biological clock

Nicky, aka “Boredom Baker” here! Why is it that, as we age, recommended recipes seem to get more and more boring? I remember when I was a kid, sitting on the trampoline enjoying a delightfully chocolatey ice cream without a care in the world.

Nowadays as a mid-twenty-something, I’m constantly reminded of eating for the health of my relentlessly ticking ‘biological clock.’ Despite what Instagram says, raw grass clippings just aren’t delicious!

As a recreational baker, it has been my mission to bake both the sinfully delicious and the desserts that are good for you and surprisingly yummy as well. It was for this very reason that I did some digging and revamped a plain old gluten-free banana bread recipe into something you’ll actually look forward to.

So no matter where the hands are pointing on your biological clock, today’s recipe will be great for you. This banana bread is an excellent source of Vitamin E, Omega-3s and Vitamin B. These vitamins and minerals are ideal for remedying dry skin, reducing mood swings, and protecting bone density—all-too-familiar symptoms of menopause. So it’s true what they say; cake really IS the key to happiness!


  • 3 medium, ripe bananas
  • 3 eggs
  • 1/4 cup honey
  • 1/4 cup olive oil
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda & 1 tablespoon lemon juice
  • 2 cups almond flour
  • 1/4 cup ground flaxseed


  • Preheat oven to 320°F
  • In a large bowl, mash up bananas.
  • Add eggs, honey, olive oil, cinnamon and vanilla to the bananas and mix well with a fork.
  • Add baking soda and lemon juice and combine. The baking soda should fizz, as the lemon juice will activate it.
  • Add almond flour and flaxseed and mix until combined.
  • Line a banana bread baking tin with parchment paper. (Trust me, it’s so much easier to just lift the bread out, as opposed to praying that it won’t stick to the pan!)
  • Bake for 40-60 minutes depending on how thoroughly cooked you like your bread to be. 40 minutes will be very moist, while 60 mins will be well done.
  • Remove from oven and cool in tin completely.

Will keep tightly sealed at room temperature for up to a week.

Serves 11.

Nutritional info:

Calories (per slice): 251

Carbs: 20g Protein: 7.2g Fat: 17.7g Fiber: 4g Sugar: 11g

Vitamins (Based on an average adult’s daily recommended intake)

  • Vitamin E: 30%
  • Magnesium: 20.2%
  • Vitamin B6: 12.2%
  • Iron: 7.7%
  • Vitamin C: 7.2%

For more wonderful stuff from Nicky, follow her on Instagram: @BoredomBaker

Did you try the recipe? Post a pic and tag @mygennev on Instagram or Facebook! We’d love to hear what you think of our recipes, so leave us a comment below, or give us a shout on Facebook or Twitter.



Shannon Perry

July 6, 2017
Director of Programming & Media

Medically Reviewed By

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