Featured in my latest cookbook Healthy Baking, I originally created this beautiful banana bread many years ago for the Healthy Chef Café, where it was one of my most popular recipes. Its rich, beautiful texture comes from the smashed bananas and heart healthy olive oil, making it pure goodness in a loaf. It’s delicious toasted and served warm with organic butter or a dollop of ricotta and honey.
Bananas are a terrific energy food and a great source of potassium, an essential mineral for maintaining normal blood pressure and heart function. They add beautiful moisture and sweetness to baked goods. I love using olive oil when baking, they are both a delicious source of monounsaturated fats that can help support good health and wellbeing. Wholemeal spelt has a higher amino acid profile then regular wheat flours, it’s also high in fibre with a low GI for sustained energy.
450 g (15 ¾ oz) smashed banana
2 organic eggs
125 g (4 oz / 1/3 cup) raw honey
125ml (4 fl oz / ½ cup) extra virgin olive oil
1 teaspoon ground cinnamon
2 teaspoons gluten-free baking powder
175 g (6 oz / 2 1/4 cup) desiccated coconut
180 g (6 oz / 1 ½ cups) wholemeal spelt flour
Use organic maple syrup in place of honey.
Substitute olive oil for macadamia oil.
Add ½ cup of chopped walnuts before baking.
Serve it warm for a comforting breakfast or healthy snack.