How beautiful is this early winter morning view? I’m visiting my family this week (and I love using their giant kitchen and pantry which rivals the sad, small single shelf I have at my share place – so of course I wasted no time in making my favourite healthy banana bread.
As winter really amps it up (or down) a notch here in Aus, it’s time I deviate from my normal and now hypothermia inducing breaky smoothie.
– my everyday smoothie before shuzzing. Recipe is on my Insta.
I loooove banana’s. They are the base ingredient of every morning smoothie I make. I’m not ready to give them up quite yet so this morning I decided to make a loaf of healthy banana bread for the week ahead.
(disclaimer: on here ‘healthy’ doesn’t equate to ‘tasteless like a cardboard slab’. FYI.)
Despite the nutritious fruit name, we all know ordering banana bread at a cafe is (more times than not) more a bakery treat than healthy-every-day option, with many recipes being full of unnecessary sugars and additional ingredients.
This recipe is one that’s close to my heart. Not because it holds any secret ingredient or the key to a long, happy life but because of the memories I associate with it and the person who shared it with me. I’ve spent many a mornings rugged up, steaming tea in hand, talking life and loves with my Godmother while waiting for this baby to cook.
This a low gluten recipe. I have a bit of an intolerence to gluten and it leaves me feeling heavy, bloated and unwell but I find having spelt flour isn’t an issue for me.
Spelt is becoming more and more popular as many people with wheat sensitivities find they can tolerate the natural whole-food.
The ancient grain bakes surprisingly well and doesn’t make a heavy, dense loaf (although those who are used to wheat may notice tastes a little different and a tiny but heavier).
Spelt contains more protein, fats and fibre than wheat and because of it’s high water solubility it is absorbed quickly by the body.
When it’s fresh I love just having this banana bread on it’s own. After a few days though I like to toast it, and for a heartier breakfast I top a slice with honey and a dollop of Barambah Vanillia Bean yoghurt – pure bliss.
Pairs even better with a long black coffee.
Perfect start to a cold winters day.
Hope you guys enjoy. x
B‘nana Breaky Bread
1 1/2 x spelt self raising flour
1/2 x cup almond meal
1 x tbsp butter
1 x tsp cinnamon
1/4x cup rapadura sugar
2 x beaten eggs
1/2 x cup Vanilla Bean Barambah yoghurt
1 1/2 x cup mashed bananas
1. Add all dry ingredients into a large bowl and mix.
2. Melt butter in a saucepan.
3. In a smaller bowl firstly add the eggs, beat them, then add yoghurt & melted butter. Set aside to cool.
3. Once the wet mixture is cool, mix in the mashed banana.
4. Combine the two bowls together – be careful not to over mix.
5. Oil a loaf tin, fill it with the mixture and place walnuts on top. Sprinkle with cinnamon.
6. In a oven preheated to 180 degrees cook for approximately 30mins or until a skewer comes out clean.
With breakfast out the way, how about a nutritious lunch?