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1 loaf
How to make Ulu Hye's

Honey and Fig Banana Bread

We love seeing all of your tasty Mylk Base recipes and when it comes to creating the ultimate banana bread, our friend Karina from @cleaneats_breakfasttreats has nailed it with her scrumptious Honey and Fig Banana Bread using our Almond Mylk Base. Not just a breakfast bite, it’s our go-to treat, any time and any where. And the best part? You can keep some in the freezer and warm it up in the toaster when those cravings kick in.

For Honey and Fig Banana Bread two ways…

Top one with slices of banana, a drizzle of honey and a sprinkle of hemp seeds, and for the other, simply swap the banana for almond butter – yum!


  • 2 large overripe bananas, mashed
  • 1/2 cup plant-based milk (made using Ulu Hye Almond Mylk Base)
  • 1/3 cup extra virgin hemp oil
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 2 large eggs or substitute
  • 2 1/2 cups cauliflower flour
  • 60g plant-based vanilla protein or equivalent in almond flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp cardamom
  • 1 tbsp pepitas
  • 6 dried figs, roughly chopped



Preheat oven to 180°C

Line a loaf tin with baking paper

In a large bowl, combine all wet ingredients

Add the dry ingredients and mix well

Mix the chopped figs through the batter

Pour the batter into the loaf tin and top with a few extra slices of fig and pepitas

Bake for approximately 50 minutes or until a toothpick comes out clean when tested

Let it cool, slice it up and enjoy it while it's fresh – it's best served warm or toasted with your favourite spreads

Alternatively, store in an airtight container in the fridge or freeze to enjoy at a later date!

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