Fuel Summer Fun | A Healthy Wholegrain Banana Bread Recipe
Written by Sophie MacKenzie | Photos by Sophie MacKenzie
As the weather begins to heat up and the school year quickly comes to an end, one can't help but feel the excitement in the air. Young or old, or just young at heart, the beginning of summer evokes the splendour of childhood in all of us. I still vividly remember the long days of riding my bicycle (long past my bedtime) in the warmth of the late evening, the visits to the empty school play ground where we could choice any swing we wanted, and the starry nights spent sleeping outside under the Perseids.
There is no better time than now to come together and enjoy the splendid outdoors, the smell of freshly cut grass, and sunshine that stretches late into the night. But these days do need a bit of preparation. In less than an hour you can whip your family up a versatile and healthy, wholegrain, and refined sugar free loaf, to take with them where ever they please. This Banana bread is a much healthier option to the summertime ice creams, but sill manages to be a treat enough that they won't bat an eye. If your headed to the playground you may want to add some chopped chocolate or dried fruit, and for a more substantial loaf, try adding chopped seeds and nuts. The loaf will stay wrapped on the counter for 4 days, or sliced and frozen in individual Abeegos for a month.
1 3/4 Cup Sifted Spelt Flour (If you want it to be gluten free, grind 2 2/3 Cup gluten free oats in a food processor until it resembles a flour)
6 Tbsp. Maple Syrup (you can use 4 Tbps if using the naturally sweet oats)
4 Tbsp. Melted Coconut Oil
3/4 Cup Mixed Seeds, nuts, chopped dates, or chopped dark chocolate (I used pumpkin seeds & chocolate)
3 Ripe Bananas, mashed
1/2 tsp. Sea Salt
1/2 tsp. Vanilla
1/2 tsp. Cinnamon (optional)
1 tsp. Baking Soda
1 tsp. Baking Powder
*If using spelt flour, I recommend only 1 3/4 cups of flour - For wheat, use 2 cups flour, and for oat use 2 1/3- 2 2/3 cups, depending on coarseness.
In one bowl combine the mashed banana, salt, vanilla, melted coconut oil, and maple syrup. In another bowl combine the flour, cinnamon, baking soda, and baking powder. Mix in the dry ingredients with the wet ingredients, being sure not to mix the batter too much. Add desired mix seeds, etc. Pour into a parchment lined loaf pan and bake in a 180 C (350 F) oven for 55-70 minutes or until the top springs back when lightly touched. Let cool before slicing.
Get to know Sophie:
Sophie MacKenzie is a food enthusiast through and through. When she isn't busy , she can be found creating and photographing original recipes for her wholefoods blog, Whole Hearted Eats. Her recipes have been featured on BuzzFeed, Boston Magazine, The Daily Good, as well as being named one of the 25 best food Instagram accounts by Daily Burn. During the rare moments she isn't jumping on tables photographing her meals, she enjoys gardening, watching bad action films, and sprouting anything she can get her hands on.
Learn more from Sophie. Check out Wholehearted Eats.