Healthy Banana Bread

Store-bought banana breads are often overloaded with processed flours, sugars and unhealthy fats. This far healthier version contains wholegrain spelt flour, a reduced amount of unprocessed sugar, coconut oil and chia seeds. You can feel good about sharing this banana bread with your baby.

Ingredients

2 large ripe bananas

3 large eggs

½ cups coconut milk or coconut cream

1 tbsp chia seeds

½ cup coconut oil, melted

1 ½ cups wholemeal spelt flour

1 tbsp coconut sugar (optional)

1 tsp vanilla extract

1 tsp ground cinnamon

1 tsp baking powder

½ tsp baking soda

Method

Preheat oven to 180°C (200°F). Line a medium-sized loaf tin with baking paper.

Add bananas, eggs, milk, chia seeds and coconut oil to a high speed blender or food processor and mix for between 1-2 minutes or until it reaches a smooth consistency.

Add the dry ingredients to the blender and mix together on a medium speed until combined.

Pour into the prepared loaf tin and bake for 45 minutes or until the bread passes the skewer test.

Allow to cool completely before cutting.

The banana bread will keep well in the fridge in an airtight container for up to 5 days and in the freezer for up to 4 months.

*This recipe was inspired by the Banana Bread recipe in Mandy Sacher’s Wholesome Child cookbook.