I’m sure I’ve referred to other healthy snacks as being enjoyed by the whole family, particularly the kids, but nothing comes close to banana bread, absolutely nothing.  My son has even walked into our bedroom in the middle of the night once, sleep walking, asking for “nana bread”, it’s a household addiction!. The kids love helping to make it to.

 It is a great recipe to use up overripe bananas.  Made with spelt flour (an ancient highly nutritious grain from Persia that was thought to have healing properties), it is high in protein and rich in iron, selenium, zinc, vitamin E and B-complex vitamins.  This recipe has mainly natural sugars from the bananas, I’ve also added two spoons of honey but this can be adjusted to taste.

It’s deliciously moist, sweet and nutty. We use it for a healthy mid-morning snack and for breakfast on the run, or post workout.


130 grams Spelt flour

3 ripe bananas

90 grams nuts, finely chopped (I’ve used pecans and walnuts)

3 large free range eggs

2 tbsp of honey

1 tsp bicarbonate of soda

1 tsp baking powder

1 tsp of lemon juice

1/4 tsp of salt

1/2 tsp of ground cinnamon

60 ml coconut oil



Preheat oven to 170°C.

Grease loaf tin with some coconut oil or line with baking parchment.

In a large bowl mash the bananas with a fork and mix in the three eggs. 

Beat together until you reach a smooth consistency then add all the dry ingredients, except the nuts.

Mix together, finally adding the honey, lemon and nuts.

Pour into the prepared tin and place in the centre of the oven.

Bake for 35-45 minutes.

Turn out onto a wire tray and allow to cool.

Once cooled the banana bread can be saved for later by cutting into slices and freezing.

Or you can share with friends and eat the lot!


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