Brainy Banana Bread

Looking for a delicious twist on my much-loved banana bread recipe? Look no further than this family-friendly Brainy Banana Bread. This healthy sugar-free banana bread combines the sweetness of ripe bananas and dates with flaxseed meal. This added boost of flaxseed meal, coconut oil and eggs provides a brain-boosting whammy of goodness. Perfect for a nourishing and sweet breakfast, lunchbox snack or a between meals tummy filler. And because there is no added sugar, it can also be offered to babies from 8 months+… it’s one recipe that everyone can enjoy!

Brainy Banana Bread

DIETARY: VEG, NF

ALLERGENS: Wheat, Dairy, Eggs

AGE GROUP: 8 months+

SERVES: 20

PREP: 15 mins

COOK: 55 mins

EQUIPMENT: High-speed food processor, loaf tin

INGREDIENTS:

2 large ripe bananas (260g), peeled 

3 large eggs  

½ cup (125ml) milk of choice 

6 Medjool dates (150g), pitted  

2 tbsp (34g) flaxseed meal  

½ cup (125ml) coconut oil, melted   

1 ½ cups (210g) wholemeal spelt flour   

1 tsp (5ml) vanilla extract  

1 tsp (2g) ground cinnamon  

1 tsp (4g) baking powder  

½ tsp (2g) baking soda  

Pinch of sea salt 

1. METHOD:

2. Preheat oven to 180°C and line a medium-sized loaf tin with baking paper.  

3. Place bananas, eggs, milk, dates, flaxseed meal and coconut oil in a high-speed blender and process until smooth. 

4. Add the rest of the ingredients and process until well combined and smooth. 

5. Pour batter into the loaf tin and bake for approx. 55 mins or until a knife comes out clean.  

6. Allow to cool in the tin for a few mins, then place the bread on a wire rack and allow to cool further before cutting into slices.    

STORING LEFTOVERS:
Store in an airtight container in the fridge for up to a week or freeze for up to 4 months 

TIPS:

• Prep tips: 

  For kids that are used to more sweetness, add ¼-1/3 cup of coconut sugar to the mix before processing. 

• Allergies: 

  For a gluten-free version: Swap wholemeal spelt flour for brown rice flour or a gluten-free flour mix. 

  For a dairy-free version: Swap cow’s milk for coconut, soy, rice or oat milk. 

  For an egg-free version: Use a store-bought egg replacer, flax-egg (1 tbsp flaxseed meal + 3 tbsp water) or chia-egg (1 tbsp chia seed meal + 3 tbs water). 

• Easy ingredient swaps: 
  Swap flaxseeds for chia seeds, hemp seeds, sunflower seeds, or pumpkin seeds. 

  Swap wholemeal spelt flour for wholemeal flour. 

• Additional boosters: 
  Add additional seeds of choice, such as hemp seeds, sunflower seeds, and chia seeds. 

• Baby-friendly version:  
  Serve mashed or cut into age-appropriate pieces. 

• For fussy eaters: 
  Make sure the batter is processed very smoothly and serve the banana bread cut out in funny shapes using cookie cutters or decorate the banana bread with fruit to make funny faces etc. 

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