Banana bread is often full of sugar but it really doesn't have to be. Our version, that can also be made into muffins if you prefer, is sweetened with banana strangely enough! Fruit is the best way in our opinion to sweeten anything! It's natural and always offers other nutritional benefit-in this case a load of potassium, vitamin B6 and fibre among others. And its a great way to use up bananas that may be just a bit past it. As always, a quick mix, easy treat for the whole family. We have put full pecans on top of this loaf pictured but if you have young ones, feel free to leave them off and chop the nuts that go into the batter finely.
How is it loaded? Sweetened with banana mostly, using only wholemeal flour-both spelt and wheat so high in fibre and cinnamon not only adds flavour but is also proven to reduce insulin resistance, has anti inflammatory effects and is high in antioxidants.
- 1.5 cups of mashed banana (approx 2 large ripe bananas)
- 2 eggs
- 1/3 cup of coconut oil
- 6 drops of stevia (optional)
- 1 tsp vanilla paste (or essence)
- 1 Tablespoon of water
- 1 cup of wholemeal plain flour
- 3/4 cup of wholemeal spelt flour
- 1/2 cup of pecans chopped (plus extra for the top if using)
- 1 tsp bi carb soda
- pinch of salt
- 1 teaspoon of cinnamon
- Preheat oven to 165C fan forced and line a loaf tin with baking paper
- Put all of the dry ingredients into a large bowl and mix until well combined
- Mix all of the wet ingredients into a medium bowl or jug until well combined
- Pour the wet ingredients into the dry ingredients and mix lightly until just combined
- Pour the mix into the prepared loaf pan and top with extra pecans if using
- Bake for approximately 35-40 minutes.
- Rest in pan for 5 min and then turn out onto a wire rack to cool.
- Enjoy warm or at room temperature. This also freezes well.