Every time we go to a cafe my daughter always wants a slice of banana bread, warmed with butter. Even though I know most are made using refined ingredients and are rather unhealthy, they taste bananary, buttery and are super moist. I totally understand why she loves the taste.
So I have been experimenting for a long time to come up with the ultimate healthy banana bread recipe that had the same taste, texture and that my daughter would love. Until just recently every attempt was a fail. I would try and get all fancy by adding different superfoods. They were usually dense and really lacked that bananary flavour .Sofia turned her nose up at them all.
Until recently; a few weeks ago I said to Sofia “I am going to make some banana bread” and she asked “mum can you just make a normal banana bread that taste like banana bread”. So I decided to get back to the basic. I took a typical banana bread recipe and replaced the refined ingredients with more natural and unrefined ingredients and a few little extracts!
Well all I can say is, I got the biggest thumbs up! Every week now I have to make a loaf of this very bananary, moist and yet healthy banana bread. It has also been tried and tested by lots of my followers on Reveal Yourself FB page and it gets the same response. We have had people posting pictures of their creations. Commenting on how this has become a family favourite, how simple it is to make and how delicious this recipe is.
I hope you will love this recipe as much as my daughter does. Please share your pictures and comments on my FB page
Reveal Yourself Healthy Banana Bread
3 ripe bananas
2 free range eggs
1 1/2 cup spelt flour
1 tsp baking soda
Pinch himalayan salt or sea salt
1/2 cup natural yoghurt or Greek Yoghurt
1/4 cup coconut sugar
1 tsp cinnamon (optional)
1 tsp pure vanilla extract (optional)
Add bananas into a small processor and blend
Add eggs and mix and then sugar and blend (Or you can just mash bananas in bowl and add in eggs, sugar and combine together)
In another bowl add flour and baking soda
Add the wet ingredients plus the yoghurt to the dry mixture and mix well
Pour into a lined baking tin
Layer sliced banana on top and sprinkle over with coconut sugar
Bake 30-40 min in pre heated oven 165 degrees (place a skewer into the loaf to check if cooked through-the skewer needs to come out clean)
Serve with my homemade caramel sauce
1 cup soaked pitted dates
1/3 cup almond milk
1 tsp vanilla extract
1/3 -1 tsp sea salt or himalayan salt (taste as you go)
1/3 Tbsp coconut oil
Add ingredients to a high speed blender and process until smooth and cream.