Courgette Banana Bread

Healthy Recipes

Courgette Banana Bread

One of my favourite foods growing up was my mom’s banana bread. We would come home from school to find the house filled with the smell of a freshly baked loaf. It was a way of showing her love, besides the million hugs I received, and contributed to my love of food. For most of us, food is a comfort, a reminder of that unconditional love we received.

As a Nutritional Therapist & Functional Medicine Practitioner, I am always thinking about how to make delicious recipes I grew up with, and remember fondly, a little healthier.

While I encourage my clients to find other non-food comforts and reminders of unconditional love, I also think it’s okay to indulge once in a while. So let’s just make healthier versions of these foods!

Courgette Banana Bread

Recipe by EatLiveLovefoodCourse: Dessert, Snacks


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Cooking time


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  • 710g (3 cups) wholegrain flour (plus 3 tbsp extra, for good luck)

  • ½ tsp baking powder

  • 1 tsp baking soda

  • 1 tsp nutmeg

  • 2 tsp cinnamon

  • 1 tsp salt

  • 600g (4 cups) courgette, grated and squeezed to drain water

  • 3 medium or large bananas *see note below

  • 170g (¾ cup) butter

  • 3 eggs

  • 125g (1 cup) pecans or walnuts, crushed


  • Turn on the oven to 190C (375F).
  • Butter your oven dish (27x10cm) and lightly flour it
  • Grate the courgette and squeeze the excess water out
  • Whisk the eggs and add all the other ingredients.
  • Stir well to ensure there are no lumps
  • Pour into the oven dish, leaving a few centimetres at the top for the bread to rise
  • Bake for 45 minutes. You’ll know it’s finished when you put a toothpick in deep and it comes out clean.
  • I baked this recipe myself in two parts as I wanted to share some of the cake with colleagues.
    I baked it at 180 for 40 minutes as my oven is very hot and efficient because it’s new. Any written recipe I need to lower the temperature. So bear this in mind when you use the instructions above (how hot or old your oven is).


  • TIP: The best bananas to use are very brown as they are softer and sweeter. When your bananas go a little too brown to eat, throw them in the freezer in a container and save them for a baking day. They will be perfect for this recipe!