The Lake Kitchen

Banana Bread

Jump to Recipe

I always seem to have over ripe bananas and love being able to use them up in a healthy snack my whole family loves.

In this recipe I’ve substituted a whole-grain spelt flour for all purpose flour, spelt flour is an ancient grain has more protein and is higher in fiber that your typical all purpose flour and actually makes the banana bread lighter in texture and fluffier which is an added benefit.

Some people think spelt flour tastes earthier than all purpose flour, so I like to use it in recipes where I can disguise it – especially from the kids (and my husband). We can get away with it in this banana bread because of the sweetness from the maple syrup and the ripe bananas!

Banana Bread is a Healthy Kid Friendly Snack

I’m always looking for a healthy snack I can make for my kids or to take with me to a party or playdate. Of course finding something that’s on the healthier side but something the kids will actually eat is the real challenge!

A few months ago, I made a loaf of Banana Bread to bring to a playdate with 4 toddlers and it was gone in less than an hour, the kids loved it!

Now you’ve probably noticed little chocolate chips in the photos, which aren’t in the recipe below. When I was making the banana bread to take photos for the website with my kids, they insisted on adding chocolate chips and there’s no question that my kids love a little extra chocolate wherever they can get it. So you can feel free to add chocolate chips, I prefer dark chocolate but you can use milk chocolate too, when you make this recipe.

With or without the chocolate chips, this banana bread is something I promise your kids will enjoy and you can rest easy knowing that it’s on the healthier side!

Make Ahead Tip

You guys know I’m always looking for ways to make life a little less hectic and ways to plan ahead and make the day of a little easier!

If you’d like you can also make the batter the night before, fill up your baking pan, cover with plastic wrap and keep in the fridge.  The next morning pop them in the oven and serve warm, yummmm!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Banana Bread

  • Author: Jill Sharpe
  • Total Time: 1 hour
  • Yield: 1 loaf or 18 muffins 1x
Print Recipe

Description

Delicious banana bread recipe.

Ingredients

Scale
  • 1/2 cup coconut oil, melted
  • 3/4 cup pure maple syrup
  • 1/3 cup whole milk plain or greek yogurt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/3 cup very ripe banana, smashed
  • 2 cups spelt flour
  • 1 teaspoon baking soda
  • 1/2–3/4 teaspoon cinnamon (if you like cinnamon add 3/4 tsp otherwise only add 1/2 teaspoon)
  • hearty pinch of nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup walnuts, chopped (optional)
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Pre-heat your oven to 350 degrees.
  2. In a large mixing mixing bowl whisk together the coconut oil, syrup, yogurt, eggs, vanilla and banana.
  3. In another medium bowl whisk together baking spelt flour, baking soda, cinnamon, nutmeg and salt.
  4. Stir the dry ingredients into the wet until just incorporated, stir in nuts if desired.
  5. Spray a loaf pan or muffin tin with non stick spray. Fill pan 3/4 full with batter.
  6. Bake loafs for about 50-60 minutes, bake muffins for 25 minutes.
  7. Poke a fork or toothpick in the center and if it comes out clean they are done.

Notes

  • You probably noticed there’s chocolate chips in the photos, when I made this recipe with my kids to take the photos they insisted on adding chocolate chips!  
  • Prep Time: 10
  • Cook Time: 50
  • Category: Bread

Keywords: banana bread, banana