Mandy Sacher healthy banana bread recipe

Looking for something to bake with the kids? Try this banana bread recipe

In Features, Nourish, Stories by Nicole Fuge

Who doesn’t love banana bread? Mandy Sacher, paediatric nutritionist, mum and author of Wholesome Child: Complete Nutrition Guide and Cookbook shares her fav banana bread recipe with us … and it’s dairy-free, nut-free, wheat-free and vegetarian friendly [and yummy!]

By Mandy Sacher

  • 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
  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.