Mandy Sacher healthy banana bread recipe

The Healthy Banana Bread You’ll Actually Love

By Mandy Sacher, paediatric nutritionist, mum and author of Wholesome Child: Complete Nutrition Guide and Cookbook

Store-bought banana breads are often overloaded with processed flours, sugars and unhealty fats. This far healthier recipe contains wholegrain spelt flour, a reduced amount of unprocessed sugar, coconut oil and chia seeds. It is dairy-free, nut-free, wheat-free and vegetarian friendly.

This recipe is also easily made gluten-free – see the tip section below.

You will need: High-speed food processor

Makes: 1 loaf

Prep time: 15 minutes

Cooking time: 55 minutes

// Ingredients
  • 2 large ripe bananas
  • 3 large eggs
  • 1/2 cup (125ml) coconut milk
  • 6 Medjool dates, pitted
  • 1 tbs chia seeds
  • 1/2 cup (125ml) coconut oil, melted
  • 1 1/2 cups (210g) wholemeal spelt flour
  • 1/3 – 1/2 cup (55-75g) coconut sugar
  • 1 tsp vanilla powder or extract
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of sea salt
// Method
  1. Preheat oven to 180℃ and line a medium-sized loaf tin with baking paper.
  2. Place bananas, eggs, milk, dates, chia seeds and coconut oil in a high-speed food processor and blend for approximately 1 minute or until it reaches a smooth consistency.
  3. In a separate bowl whisk together spelt flour, coconut sugar, vanilla powder, cinnamon, baking powder, baking soda, and salt.
  4. Slowly add dry ingredients into wet mixtrure and mix together on a medium speed.
  5. Pour mixture into the loaf tin and sprinkle extra cinnamon on top.
  6. Bake for approximately 45 to 55 mins or until a cake tester or knife comes out clean.
  7. Allow to cool completely before cutting.

Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to a week or freeze for up to four months.

Tip: For a gluten-free version, use one-and-a-half cups buckwheat flour, one cup almond meal and one teaspoon psyllium husk powder instead of the two cups of spelt flour.

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