Grain-free, paleo, gluten-free, vegan, dairy-free, egg-free, soy-free, refined sugar-free.


Makes 6.


If you love bananas and the flavour of hot cross buns, then you’ll love the flavour of these buns as bananas are the main ingredient! For this reason, these buns don’t have the ‘springy lightness’ that you would expect from the standard texture of buns; they’re quite dense and very moreish, and are sweetened only with fruit and pure cinnamon.

I’ve used 1 tablespoon each of cinnamon and mixed spice, and it may seem like a lot. It certainly packs a punch of flavour, so if you want to, just don’t add as much spice as the flavour is strong! The spices also give the buns that dark brown colour. Hope you enjoy them!




6 overripe medium-sized bananas (mashed)

3/4 cup almond meal

1/3 cup sultanas

1/4 cup coconut flour

2 tbsp ground flaxseeds/linseeds (linseed meal)

1 tbsp psyllium husk

1 tbsp ground cinnamon

1 tbsp ground mixed spice


For the cross:

2 tbsp almond meal

1 1/2 tbsp filtered water



Preheat oven to 160 degrees Celsius and line a muffin tin with muffin liners.


Add the spices, ground flax seeds and psyllium husks to the mash bananas and mixed well. Add the remaining ingredients and mix well until fully combined. Fill the 6 muffin liners with the mixture.


Prepare the cross only when you’re ready to pipe onto the the buns, otherwise the water will start to separate from the almond meal. To prepare the cross, mix the almond meal and water in a cup until fully combined. Place the mixture into a small zip-lock bag and seal. Snip the corner of the bottom of the zip-lock bag and squeeze the mixture carefully onto the prepared buns, to form a cross. Place the buns into the oven and bake for approx 50-60 minutes.

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