Simple & healthy banana bread recipe
A perfect weekend breakfast treat for the whole family. Serve thickly sliced with fresh bananas.
Prep time
10 mins
Cook time
45mins
Serves
4 - 6
Difficulty
Medium
- Butter, for greasing
- 60ml of coconut oil
- 125ml maple syrup
- 1 teaspoon vanilla extract
- 2 medium free-range eggs, beaten
- 200g white spelt flour
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- 0.5 teaspoon bicarbonate of soda
- 3 ripe bananas, mashed
- 2 tablespoons natural or Greek-style yogurt
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Preheat the oven to 180°C/gas mark 4. Lightly grease a 900g loaf tin.
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Mix the oil and syrup together in a bowl and then stir in the vanilla extract and beaten eggs. Gently fold in the flour, flaxseed, baking powder and bicarbonate of soda. Then stir in the banana and yoghurt.
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Spoon the cake batter into the tin and smooth the top with a palette knife. Bake the cake for 45–50 minutes or until a skewer inserted into the centre of the cake comes out clean.
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Remove the cake from the oven and leave to cool for 5 minutes. Transfer to a cooling rack, drizzle the top with honey (if using) and allow to cool completely.
