Banana Bread 2.0

Good morning lovely people, I hope you’re all doing really well and are in the mood for something delicious! If you have a couple of ripe bananas and a few pantry ingredients, here’s a recipe that you’re going to love.

I LOVE banana bread – a warm slice of banana bread slathered with almond butter and drizzle of maple syrup is, in my humble opinion, what dreams are made of! As you can imagine, I like making my own and try to include as many wholesome ingredients as possible meanwhile omitting any ingredients that are not as great.

I’ve been making my own banana loaf for years and have come up with a TON of different versions. I posted a recipe for my banana bites recently – here’s the link if you’d like to have a look:

This plain banana bread that I made last weekend, is possibly not only the best I’ve ever made, but also the best I have ever had.

This is a very simple one bowl recipe that is LOADED with important nutrients all wrapped up in a delicious package. I like using spelt flour here, you could very easily swap out for wheat flour however I really do love the nutty flavor of spelt flour. Plus, most of us already consume large amounts of wheat in our diets, so using flour from a different grain will be beneficial to increase and diversify nutrient intake by the body.

Here, I used my own vanilla – which makes me feel REALLY fancy. It’s super simple to make at home, all you need is vanilla bean and vodka. Here’s the link to my post explaining how to make it. It’s super simple but I swear it makes all the difference. You can really taste and smell the vanilla in baked goods especially. Click here:


  • 2 ripe bananas
  • 1/3 cup melted coconut oil
  • 1/4 cup maple syrup *if you like a very sweet loaf, feel free to add more*
  • 2 eggs
  • 1/4 cup milk (plant based of regular – can substitute with water also)
  • 1 teaspoon GOOD vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 3/4 cups spelt flour


Start by pre heating your oven to 165 Celceus and grease a small loaf pan. Mix coconut oil and maple syrup in a large bowl using a whisk. I like my banana bread to be more of a breakfast food rather than dessert so I don’t like it to be too sweet. If you prefer a sweeter banana bread, feel free to add more maple at this point – up to 1/2 cup will work well with this recipe.

Once coconut oil and maple are well incorporated, add eggs and milk (or water) and whisk. Now, add your mashed bananas and vanilla and mix well. At this point, add the rest of your ingredients – spelt flour, baking soda and salt. If you like, you can add any additional ingredients here like chocolate chips, walnuts, pecans, raisins – whatever you like. I didn’t add anything this time. Mix everything together until all the dry ingredients are incorporated into a batter and then transfer to your loaf pan.

Note: make sure you use a good quality maple syrup for this one – the flavor, even using just 1/4 cup here, really comes through.

Place in the over and cook for 50 – 60 minutes. Check if done at the 45 minute mark using a clean toothpick. Once the toothpick comes out clean, you’ll know it’s done baking.

Once out of the over – and this is the most difficult part (at least for me) allow to rest for about 30 minutes before slicing to ensure the loaf remains solid when slicing.

That’s it from me for now –

If you like this, don’t forget to ‘like’ it – it helps let me know what you guys want to see more of!

If you have any questions or requests for future blog posts, please leave them in the comment section below. Don’t forget to click on the ‘follow’ button below to stay updated on all the content I share here. Also, I do share a TON of recipes over on my fac ebook and instagram pages – @holisticnutritionninja

As always, if you do try them out, please let me know 🙂

Thank you for taking the time to be here and read this ❤

Until my next post, be well xXx


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