You guys love banana bread so much I decided to come up with another easy, delicious and healthy recipe for you to enjoy, so here you have it! In 2016 the most popular recipe on my blog by far was my buckwheat banana bread, so you guys inspired me to create this recipe.
This banana choc chip loaf contains spelt flour, which is an ancient grain, with a nutty and sweet flavour. Compared to wheat flour, spelt is richly supplied with nutrients and is higher in protein, minerals and fiber. Spelt flour does contain gluten however those with gluten sensitivity (even celiacs) can usually tolerate it. Spelt is a highly water-soluble fiber, so nutrients are easily absorbed by the body making it easier to digest. Hope you guys love this loaf as much as I do!
- 2 large bananas
- 1/3 cup olive oil or coconut oil (melted)
- 1/3 cup maple syrup
- 2 eggs
- 1 3/4 cups spelt flour (I use wholemeal spelt)
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 cup milk of choice (I use almond or rice)
- Pinch of himalayan or sea salt
- 1/2 cup dark chocolate chips
1. Preheat oven to 170 degrees celsius and line a loaf tin with baking paper.
2. In a large bowl mash the bananas with a fork. All all the remaining ingredients except for the chocolate chips and mix together until well combined (a few lumps are okay but you don't want any unmixed ingredients).
3. Add the chocolate chips into and fold them into the mixture. Pour the batter into your lined loaf tin and pop it into the oven for 55-60 minutes (until a tooth pick comes out clean).
4. Let the bread cool for roughly 20 or so minutes before slicing (if you can wait that long!)
Recipe by Natalie Brady, from Natalie Brady Nutrition ©