Mini Choc Banana Bread

Assunta from came up with this recipe, and as far as baked goods go, these little rustic looking mini choc banana breads are about as nutrient-dense as they get. Loaded with Omega rich Flaxseeds, almonds, walnuts and pecans, plus Grilo Protein Powder Chocolate – they are little nutrient powerhouses!

PS.: If you try this recipe, let us know! Don’t forget to tag @griloprotein on Instagram so we get to see it 😉

This recipe makes 10 mini loaves and 1 large loaf. If you just want 1 regular size loaf, halve the recipe.


  • 3 heaped tbs (about 40g) Grilo Cricket Protein Chocolate
  • 4 cups almond meal
  • 1/2 cup flaxseeds
  • 2 cups chopped walnuts & pecans
  • 1/2 cup psyllium husk
  • 3 tsp baking soda
  • 4 tsp ground cinnamon
  • 3 tsp vanilla extract
  • 1/4 cup maple syrup
  • 6 Medjool dates (chopped)
  • 6 eggs
  • 4 tsp melted coconut oil
  • 6 ripe bananas (mashed)
  • 1/2 cup coconut milk
  • 1 handful of dairy free dark choc chips


Start by preheating the oven to 180°C. Blend or whisk all wet ingredients, and add all dry ingredients to the wet mix – excluding chopped nuts, choc chips and chopped dates.

Fold through the remaining ingredients and distribute evenly into mini loaf or muffin cups.
Bake for 45 mins, or until a skewer inserted comes out clean.

Mini Chocolate Banana Bread
Mini Chocolate Banana Bread
Assunta Robson | Nourishing Lola and Sage

About the author

Assunta is a whole foods Mumma. Passionately nourishing her two girls with organic, homemade food. Hoping to inspire other parents to choose the best foods for future generations. She believes that if you offer nutrient dense foods to your children from an early age, they will choose the best most nourishing foods for their bodies as they grow older. Assunta believes in eating an organic diet, knowing where your food comes from, how your meat is raised and teaching her children about eating from the Earth. Follow her recipes and adventures on
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