The BEST Banana Bread! 

I have been experimenting with banana bread recipes since the beginning of this blog. I LOVE to bake, and I love to make baked goods healthy(er) while still having them taste great. I used to bake with a ton of protein powders and things, but that just dried out my product and made them a bit chewy. 
Nowadays, I bake with real, WHOLE GRAIN flours and don’t fear the carbs! One of my favorite flours to bake with is spelt flour, which is rich in protein and fiber. It is also an ancient grain which has not been tampered with as much as wheat. Even though spelt DOES contain gluten, it does not have as high of a gluten content compared to other whole wheat flours which have been highly processed and tampered with. Plus, spelt flour creates such a GREAT baked good product that you can’t even tell you are using a healthier product! Win-win!

These turned into muffins + bars because I had way too much batter and don’t have a second muffin tin, but all is good! Still tasted great…here is the recipe! :) 
Makes about 16-18 muffins

1.5 cups spelt flour

1/4 cup ground flaxseed meal

1/2 tsp baking soda

1 tsp baking powder

1/2 cup stevia

3 REALLY BROWN bananas

1 T coconut oil

1 cup unsweetened almond milk (I used an almond + coconut blend, but either will do!)

2 whole eggs

2 tsp cinnamon

1 tsp vanilla extract
Preheat your oven to 350 degrees. Mash up the bananas with the coconut oil, then slowly mix in the rest of the ingredients. Spray your muffin tin, then fill up each muffin tin about 3/4 of the way with the batter. Bake for 18-20 minutes or until a toothpick comes out clean! 

Enjoy by themselves or with some added peanut butter and banana! You just can’t go wrong with this banana bread!  


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