Every time we go to a cafe my daughter always wants a slice of banana bread, warmed with butter and jam. Even though I know most are made using refined ingredients and are rather unhealthy; they quite delicious with the sweet banana and butter making them super moist. I totally understand why she loves the taste!
So I have been experimenting for a long time to come up with the ultimate healthy banana bread recipe that has the same taste, texture and that my daughter would love. I truly believe I have created the perfect banana bread recipe. My Banana bread is full of natural flavour, moist and taste super delicious, but best of all, made with wholesome ingredients which makes it a super healthy indulgence.
Every Sunday afternoon my daughter and I get in the kitchen to make a loaf for the week ahead. It’s perfect for school lunch boxes or afternoon tea. Most days, for school, she gets a slice in her lunch box and after school she loves a slice toasted and spread with organic butter and homemade raspberry chia seed jam.
My homemade raspberry chia seed jam is sweet, completely natural and so delicious. The perfect accompaniment to the banana bread.
This recipe has also been tried and tested by so many people now and it gets the same response. Everyone comments on how this has become a family favourite, how simple it is to make and how delicious this recipe is.
I know you will absolutely love this banana bread and I am positive will become a family favourite recipe.
3-4 medium size ripe bananas
2 free range organic eggs
1 3/4 cup spelt flour
1 tsp baking soda
Pinch Himalayan pink salt
1/2 cup natural yoghurt or Greek yoghurt
1/4 cup coconut sugar (optional)
1 tsp cinnamon
1 tsp pure vanilla extract
Add bananas, eggs, coconut sugar and pure vanilla extract into a food processor and process until blended (If you do not have a food processor you can just mash your bananas in bowl add in your eggs, sugar, vanilla extract and mix to combine). In another bowl sift your spelt flour and baking soda and add cinnamon.
Pour the wet mixture into the dry ingredients and add the yoghurt. With a spatula fold the mixture gently to combine. Be sure to not over beat.
Pour the mixture into a lined loaf baking tin.
Layer sliced banana on top and sprinkle over a mixture of 1 Tbsp. coconut sugar and 1 tsp of cinnamon.
Bake 30-40 min in pre-heated oven 165C (place a skewer into the loaf to check if cooked through – needs to come out clean).
Remove from the oven and place on a cooling rack to cool before slicing.
Homemade raspberry Chia Seed Jam:
2 cups of frozen raspberries
2 Tbsp. organic honey
1/4 cup filtered water
4 Tbsp. chia seeds
Place all ingredients except the chia seeds into a high speed blender, process until thick and smooth.
Pour mixture into a jam jar and stir in the chia seeds until completely mixed through.
Pop on the lid and place in the fridge for up to four hours to set or best overnight.
The jam will keep in the fridge for up to two weeks