My healthy comfort food. I love making banana bread using up my ripe bananas whilst avoiding food waste at the same time. This recipe is perfect if you are looking for a not-so-sweet and healthy alternative – or just a simple and quick breakfast or afternoon snack on-the-go. You can make it sweet as a dessert, but also savory enough to have it that way.

Feel free to call me Nigella! 😋

You should be able to find most ingredients in your kitchen cupboard and you can adjust the recipe by adding some healthy toppings at the end.

It is completely vegan and can be made with whole grain spelt flour – without having to compromise on the taste.

You can enjoy a slice on its own, but if you like to add some extra sweetness or toppings – not to worry, I got that covered too with some suggestions and tips on how to dress up this pretty, but healthy piece of loaf.

Perfect to serving, perfect for hosting but equally great to snack on it solo on a sunny morning al fresco.

Ingredients

• 2 tablespoons of ground flax seeds (I’ve used Linwoods – Milled Organic flaxseeds)
• 1/3 cup of warm water
• 5 tablespoons of melted coconut oil
• 4 ripe bananas
• 1 cup of raw cane sugar
• 1 vanilla pod (alternatively: natural vanilla bean extract)
• 3/4 cups whole grain spelt flour
• 1 tablespoon baking soda
• 1 tablespoon baking powder
• Pinch of salt

Toppings:

• Crunchy peanut butter
• Almond butter
• Dark chocolate glaze
• Banana slices
• Walnuts
• Cinnamon or cinnamon sticks (purely aesthetic!)
• Maple glaze
• Almond flakes
• Coconut flakes
• Seasonal fruits

Directions:

• Preheat your oven to 165 C degrees
• Use a loaf pan and coat the bottom and sides with butter (plant based), alternatively use a baking paper
• Mash the bananas and mix together with the flaxseeds, warm water, coconut oil and whisk until smooth
• Add the vanilla pod, sugar, baking powder, baking soda and a pinch of salt to the even mixture
• Measure the flour and carefully add it to your mixture
• Steer gently
• Transfer the mixture to your lined loaf pan
• Bake for 55 minutes
• Allow the banana bread to cool down for 10-15 minutes
• Enjoy!

The end result should be a spongy but moist cake with a not so sweet aftertaste. Feel free to adjust the recipe to your taste.

B🌻