I love banana bread. I love love love banana bread. I’ve made it a few hundred times by now I’m sure and THIS is the best recipe I’ve tried and tested so far – I came up with this recipe with a lot of tasty trial and error and I make these very often.
I buy more bananas than I need regularly just to make sure I have some extra ripe ones on hand to whip up a batch every time I fancy something sweet, but not too sweet and these really hit the spot.
3 very ripe bananas
1/2 cup Greek yoghurt
1/4 cup sultanas (chocolate chips, cacao nibs or any fried fruit work well here too)
1 tsp baking powder
2 tablespoons maple syrup (honey or agave are good substitutes)
2 – 2.5 cups wholegrain spelt flour
Note: you can use any flour you have at home – I prefer spelt to wheat as its easier to digest and I like using wholegrain flour because it’s full of fiber which is super important + it keeps you fuller for longer without adding extra calories or sacrificing taste – win win
Preheat over to 180C. In a large bowl mix all wet ingredients until will incorporated. Slowly add dry ingredients to bowl and mix well until a cake batter consistency is formed. Pour into moulds (or cake dish) and pop in the over for 18-20mins (longer if using cake dish). Poke through using a skewer or toothpick to make sure it’s done.
They’re not super sweet which is why i think this recipe is ideal for breakfast 🙂 I like using small silicone molds for this because it’s easier just to grab and go on busy mornings plus I feel as though I tend to overdo it when it’s a proper banana loaf and cut slice after slice after slice…. Also, I like that it’s a shorter cooking time!
I hope you’re enjoyed this post and that you try these babies out for yourselves; let me know if you do, would love to see how yours turn out 🙂
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Until my next post, be well xXx