We have teamed up with Kim Parsons, author of The Yoga Kitchen, to give you a delicious recipe each week of the 30 day challenge to support your practice. This week is the delicious banana bread. So easy to make and the perfect post yoga snack!

Share yours with us on Instagram by uploading your picture and tagging @yogawestlondon and @_kimberlyparsons_.


An interesting fact about bananas is that their nutrient profile changes as they ripen. Japanese researchers have shown that the antioxidant and anticancer properties of the banana surge as it ripens. An overripe banana which has dark patches on its yellow skin produce a substance  called TNF (Tumour Necrosis Factor), which has the ability to combat abnormal cancer cells. So, the more dark patches the banana has, the higher its immunity enhancement properties.

For the banana bread

450g (1lb/generous 2 cups) mashed, overripe bananas

5 eggs

90g (3¼oz/¼ cup) raw honey

90ml (3fl oz/¹⁄³ cup) extra-virgin olive oil

2 teaspoons vanilla extract

1 teaspoon  ground cinnamon

1 teaspoon  gluten-free baking powder

2 tablespoons lemon juice

300g (11oz/3 cups) ground almonds

30g (1oz/3 tablespoons) chia seeds

1 just-ripe banana, peeled

For the whipped coconut yoghurt

300g (11oz/1¼ cups) coconut yoghurt

85g (3oz/¹⁄³ cup) raw honey, plus extra for drizzling

1 teaspoon  ground cinnamon

½ vanilla pod (bean), seeds scraped out

Preheat the oven to 160°C fan/350°F/Gas 4. Line a 30 x 10cm (12 x 4in) loaf tin (pan) with baking paper (baking parchment).  In a large mixing bowl, combine the mashed bananas, eggs, honey, oil, vanilla, cinnamon, baking powder and lemon juice. (The lemon juice will activate the baking powder.) Now add the ground almonds and chia seeds and mix well. Spoon the batter into the prepared loaf tin. For decoration, cut the extra banana in half lengthways and then place, cut sides up, on top of the batter. Bake in the oven on the middle shelf for an hour. This is a very moist loaf, a skewer may not come out completely clean, but if the centre feels firm then remove from the oven and allow to cool completely before turning out and removing the baking paper.

To make the whipped coconut yoghurt, place the yoghurt into a food processor along with the honey, cinnamon and vanilla seeds and blend until thick and creamy.

To serve, place slices of banana  bread under a hot grill (broiler). Once browned, remove from the grill and place on serving plates along with a dollop of whipped coconut yoghurt and a drizzle of honey.