Banana bread is one of my all-time favorite treats. I could eat it every single day! I have fond memories of devouring my mom’s chocolate chip banana bread with my college roommates when she would bring a loaf during visits. I’ve wanted to create a more nutrient dense version of banana bread for years. I absolutely love my blender banana bread baked with almond flour, but it doesn’t have the same texture as traditional banana bread! I wanted this recipe to be one that really mimicked a good old fashioned loaf of banana bread.
You guys know I have a major sweet tooth, and in my eyes, no ingredients will be able to seamlessly recreate baking with real sugar, butter and flour. But, as a dietitian, it makes me so happy to create recipes that are similar to traditional ones, but with more nutritional bang for your buck! I always view these “healthier” desserts as additions to my diet, rather than complete replacements for the real thing. Because you know I’ll never pass up a slice of Flour Bakery banana bread!
I’m so amped for this recipe, because it really is so similar to a traditional banana bread! The texture is spot on, and it’s just sweet enough thanks to the ripe bananas and maple syrup. This was my first time baking with spelt flour, and honestly I don’t know why I haven’t used it before! Spelt flour is still a 100% whole grain flour, but it’s much lighter and sweeter tasting than whole wheat flour. I can already tell I like it better for recipes than whole wheat flour because of this when replacing refined flour in recipes. I also used Greek style yogurt in place of oil for this bread, and it turned out wonderfully. I’m a firm believer that banana bread is best with some add-ins, so I decided on both chocolate chips AND berries. Definitely a winning combo!
- 2 ½ cups spelt flour
- ½ tsp kosher salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 2 large eggs
- ½ cup + 2 tbsp pure maple syrup
- ½ cup plain Greek style yogurt
- ¼ cup milk of choice (I used oat milk)
- 3 very ripe bananas, mashed well
- 1 tsp pure vanilla extract
- 1/3 cup chocolate chips + more for sprinkling on top
- 1/3 cup frozen cranberry/blueberry blend + more for sprinkling on top (I used the Blueberry Blend by Cape Cod Select)
- Preheat oven to 350 degrees F. Line a loaf pan with parchment paper.
- Combine spelt flour, salt, baking soda and cinnamon in a large mixing bowl.
- Combine the eggs, maple syrup, yogurt, milk and bananas in a bowl, whisking until smooth.
- Pour wet ingredients into dry ingredients and stir to combine.
- Fold in the chocolate chips and frozen berries.
- Pour the batter into the prepared loaf pan, and sprinkle the top with additional chocolate chips and berries.
- Bake for 50-70 minutes until edges are lightly browned and a toothpick inserted into the center comes out clean.
- Let cool completely before slicing.
If you guys try this recipe, tag @daisybeet on Instagram so I can see your creations! 🙂