This banana bread recipe is a simple and healthy twist on the classic, using wholemeal spelt flour and stevia for a nutritious treat. Perfect for breakfast or a snack, it's easy to make and deliciously moist. The recipe is straightforward, making it ideal for beginners or anyone looking for a quick baking project.
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Preheat oven to 180 degrees C.
Mash bananas in a small mixing bowl and add stevia, egg, Greek yoghurt, vanilla essence, and oil.
Add flour, flaxseed meal, baking soda, and baking powder to a separate bowl. Combine the wet and dry ingredients and gently fold; be careful not to overwork the mixture.
Add the batter to a pre-greased loaf pan and bake for 50 minutes or until a toothpick comes out clean.
Ensure the bananas are ripe for maximum sweetness and flavor.
Do not overmix the batter as it can make the bread dense.
Let the banana bread cool completely before slicing to avoid crumbling.
Can I use regular flour instead of spelt flour?
Yes, you can substitute spelt flour with regular wholemeal or all-purpose flour, but the texture may vary slightly.
Can I replace stevia with sugar?
Yes, you can use sugar instead of stevia, but adjust the quantity to your taste.
How do I store banana bread?
Store banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze banana bread?
Yes, banana bread freezes well. Wrap it tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
Can I add nuts or chocolate chips?
Absolutely! You can fold in nuts or chocolate chips into the batter for added texture and flavor.
I’m a Dietitian, recipe developer, and food lover who believes good nutrition should be simple, satisfying, and full of flavour. With a background in biomedical science and a passion for creating recipes that are both nourishing and delicious, I love showing that healthy eating doesn’t mean missing out. My goal is to inspire people to feel confident in the kitchen and enjoy the kind of food that brings people together.
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