Recipe, styling and photography: Stacey Clare – A Healthy Mum
Ok, we admit it: we have an addiction to banana bread. The good news is, we’ve called on Stacey Clare from A Healthy Mum for a super healthy version of our favourite morning snack. This is potentially the healthiest banana bread you’ll ever eat (not to mention the tastiest). Greek yoghurt is used to keep the bread moist, which provides a probiotic, immune boosting kick. Trust us, this bread will require great willpower not to devour it in one sitting.
Makes/serves 12 | Prep time 10 mins | Cooking time 1 hour
½ cup coconut oil
7 Medjool dates
1 tsp vanilla bean powder
1 tbsp ground cinnamon
1½ cups wholemeal spelt flour
½ cup Greek yoghurt
Preheat your oven to 180°C and line a 22cm x 12cm loaf tin with baking paper. In a blender, process the pitted dates and coconut oil until a thick puree is formed. Add 3 bananas, vanilla bean powder, cinnamon and eggs and process again until just combined.
Pour the wet mixture into a large bowl and add the spelt flour and yoghurt. Stir gently until well combined. Spoon the batter into the lined tin.
Cut the remaining banana in half and lay gently on top of the batter. You could also sprinkle it with coconut flakes or your favourite seeds and/or spices. Bake for 1 hour or until a skewer comes out clean. Allow to cool. Serving Suggestion Cut into finger-size pieces and serve with a small pot of ricotta and honey for the kids to dip the bread into.
Spelt is a great alternative to regular wheat flour for use in baking. Although spelt is a relative of wheat, it is not as processed, meaning it retains more nutrients and its gluten content is much easier to digest.
Fridge for 5 days and freezer for 1 month.
Nut-free, refined sugar-free, freezer-safe.