Who doesn't know and love Banana bread? Well if you don't you are seriously missing out..
Nowadays there are probably a million recipes for banana bread, but in this blog I'll show you my healthy variation.
I'm sharing this recipe with you, because my sister asked me to bake her a banana bread. She just gave birth to a wonderful little boy named Sem and loves this bread so much. Because she has to give Sem breast-feeding day and night, it's very very important for her to eat healthy and regular. A piece of banana bread is a perfect breakfast or a snacking option! This recipe doesn't contain any cows milk, her daughter has an intolerance so it's most likely Sem has an in toleration as well. Therefor this recipe is safe for her and her entire family. Enough with the talking, it's now time to share one of my favourite recipes with you all.
Coconut Banana Bread
Ingredients:
180 grams of spelt flour
60 grams of rolled oats
100 ml of coconut rice milk
3 heaping spoons of unsweetened applesauce
3 big ripe mashed bananas
1 egg
1 big teaspoon vanilla aroma
1 big handful of raisins
40 grams of roughly chopped walnuts
15 grams of linseed's
1 spoon of baking powder
a dash of salt
1 teaspoon cinnamon
1/2 teaspoon cookie spices
1 spoon stevia sugar
optional some spelt flakes on top
To make the bread, preheat the oven to 180 Celsius and pray a loaf pan with olive oil spray to prevent the bread to stick to the loaf.
Combine all the wet ingredients in a bowl, the banana, applesauce, egg, coconut milk, vanilla until well combined and creamy. In separate medium bowl whisk together the flour, oats, baking powder, salt, cinnamon and cookie spices. Add the wet ingredients to dry ingredients and mix until just combined (don't over mix it!)
Pour the mixture into the loaf pan, sprinkle the spelt flakes on top (if desired) and bake the bread for 60-70 minutes or until a toothpick inserted into centre comes out clean with a few crumbs attached.
Remove from oven and place on a wire rack to cool completely. Cut into slices and enjoy!
Serving suggestion: Serve hot with a dollop op peanut butter and maple syrup.
Nowadays there are probably a million recipes for banana bread, but in this blog I'll show you my healthy variation.
I'm sharing this recipe with you, because my sister asked me to bake her a banana bread. She just gave birth to a wonderful little boy named Sem and loves this bread so much. Because she has to give Sem breast-feeding day and night, it's very very important for her to eat healthy and regular. A piece of banana bread is a perfect breakfast or a snacking option! This recipe doesn't contain any cows milk, her daughter has an intolerance so it's most likely Sem has an in toleration as well. Therefor this recipe is safe for her and her entire family. Enough with the talking, it's now time to share one of my favourite recipes with you all.
Ingredients:
180 grams of spelt flour
60 grams of rolled oats
100 ml of coconut rice milk
3 heaping spoons of unsweetened applesauce
3 big ripe mashed bananas
1 egg
1 big teaspoon vanilla aroma
1 big handful of raisins
40 grams of roughly chopped walnuts
15 grams of linseed's
1 spoon of baking powder
a dash of salt
1 teaspoon cinnamon
1/2 teaspoon cookie spices
1 spoon stevia sugar
optional some spelt flakes on top
To make the bread, preheat the oven to 180 Celsius and pray a loaf pan with olive oil spray to prevent the bread to stick to the loaf.
Combine all the wet ingredients in a bowl, the banana, applesauce, egg, coconut milk, vanilla until well combined and creamy. In separate medium bowl whisk together the flour, oats, baking powder, salt, cinnamon and cookie spices. Add the wet ingredients to dry ingredients and mix until just combined (don't over mix it!)
Pour the mixture into the loaf pan, sprinkle the spelt flakes on top (if desired) and bake the bread for 60-70 minutes or until a toothpick inserted into centre comes out clean with a few crumbs attached.
Remove from oven and place on a wire rack to cool completely. Cut into slices and enjoy!
Serving suggestion: Serve hot with a dollop op peanut butter and maple syrup.
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