Healthy Comfort Food
My family eats a lot of bananas each week but inevitably, there are a few that get overripe. It’s a wonderful reason to make this hearty banana loaf. The spelt is a nutritious and filling alternative to flour, while the chia seeds and flax meal add an extra dose of protein, essential fatty acids, and fibre.
Ingredients:
- 1 tbsp coconut oil
- 2 cups whole spelt flour
- 2 tbsp milled flax seeds
- 1 tsp baking soda
- ¼ tsp fine sea salt
- 2 eggs, beaten
- ½ cup unsweetened applesauce
- ¾ cup honey
- ¼ cup chia seeds
- 3 overripe bananas, mashed
Make it:
- Preheat oven to 350 degrees F. Lightly grease a 9×5 inch loaf pan with coconut oil.
- In a large bowl, combine flour, milled flax seeds, baking soda, and salt.
- In a separate bowl beat eggs for 1 minute. Add applesauce, honey, chia seeds, and bananas to the eggs and mix together until well blended.
- Stir banana mixture into flour mixture, stirring just to moisten.
- Pour batter into prepared loaf pan.
- Bake in preheated oven for 60-65 minutes, until a toothpick inserted into the centre of the loaf comes out clean.
- Let bread cool in the pan for 10 minutes, then turn onto a wire rack.
Tell Me:
Do you eat all your bananas before they get too ripe, or are there always a few ready for baking or smoothies? Let me know when you try this recipe. Please comment below and share it with your friends!
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Happy Snacking!
Sheila
