This Healthy Banana Bread is made with wholegrain spelt flour and is free from refined sugar and butter. It makes the perfect snack, dessert, breakfast or treat at any time of the day.
I love discovering healthier alternatives to classic, sweet treats. So, when I saw I had a couple of ripe bananas left over I thought it was the perfect time to make another delicious banana bread. This recipe is super moist, packed with flavour and made with natural sugars.
HOW TO MAKE BANANA BREAD
The recipe couldn’t be any simpler – mix the dry ingredients and wet ingredients in separate bowls before combining! Better yet, you probably already have all of the ingredients in your cupboard! No trips out to Tesco needed.
- Make sure you don’t overmix
- Fold in the chocolate chips (or nuts if desired)
I use a non-stick loaf tin, otherwise, ensure you grease your pan with butter or non-stick spray.
Pour the batter and top with remaining chocolate chips. Bake for 45-50 until golden brown, or until a toothpick inserted into the centre comes out clean.
I also added a chocolate drizzle over mine. 2tbsps cocoa powder, 1tbsp maple syrup and 4/5 tbsps of water, simple!
This is a great alternative to wheat flour. Those who cannot tolerate the gluten in wheat flour may tolerate this. Spelt does contain gluten, so people with moderate to severe gluten allergies or celiac disease need to avoid it as they would wheat!
Spelt also adds a pleasant, slightly sweet and nutty flavour to your favourite recipes.
That being said, both wheat flour and spelt flour work great in this banana bread!
HOW TO MAKE VEGAN BANANA BREAD
- Use non-dairy milk or water
- Use flax eggs instead of eggs
I hope you love this banana bread as much as I do. It makes the perfect guilt-free snack for anytime of the day. Looking for another healthy dessert? Try these Flourless Chickpea Blondies
This Healthy Banana Bread is made with wholegrain spelt flour and is free from refined sugar and butter. Makes the perfect snack, dessert, breakfast or treat at any time of the day.
- 220 g wholegrain spelt flour or 220g wholewheat flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 2 ripe bananas, mashed
- 120 ml milk or water
- 30 g peanut butter
- 2 eggs
- 70 g maple syrup or honey
- 50 g dark chocolate chips or chopped nuts, optional
Preheat oven to 190°C/375°F and grease a 900g loaf tin and line it with baking parchment.
In a bowl, mix flour, baking soda, cinnamon and salt. Set aside.
In a separate bowl, whisk together maple syrup and eggs until smooth. Add bananas, peanut butter and milk/water and beat again.
Pour into the dry mixture and stir until combined, careful not to over mix. If adding fillings, fold in.
Pour the mixture into the greased loaf tin and top with remaining chocolate chips. Bake for 45-50 until golden brown on top, and a toothpick inserted into the centre comes out clean. Cover with tinfoil if the top is browning too quickly.
Leave the bread to cool in loaf tin for 10 minutes, then transfer to a wire rack for 20 minutes to cool before slicing. Enjoy!
This will keep for up to 3 days in an airtight container, or freeze for up to 3 months.
Make sure to tag me on Instagram or comment down below if you make this recipe, I’d love to know what you think!
Until the next post,