Boosted Banana Bread+
baked goods, healthy treats, lunchbox friendly, snacks
Allergens: Eggs, Gluten,
Please note: Veggies+ powder is manufactured in a facility that also processes products containing milk, fish, shellfish, crustacea, eggs, soy, tree nuts, lupin, and sesame.
2 large overripe bananas (320g), peeled
3 large eggs
1/2 cup (125ml) coconut milk
6 Medjool dates (120g), pitted
1 tbs (16g) chia seeds (optional)
1/2 cup (125ml) coconut oil, melted
1 1/2 cups (210g) wholemeal spelt flour
1/2 cup (75g) coconut sugar
3 tbs (30g) Veggies+ powder
1 tsp (5ml) vanilla extract
1 tsp (2g) ground cinnamon
1 tsp (4g) baking powder
1/2 tsp (2g) baking soda
Pinch sea salt
Preheat oven to 180°C and line a medium-sized loaf tin with baking paper.
Place bananas, eggs, milk, dates, chia seeds and coconut oil in a high-speed blender and process until it reaches a smooth consistency.
Add flour, coconut sugar, Veggies+, vanilla, cinnamon, baking powder, baking soda and salt and process until well combined.
Pour mixture into the loaf tin and sprinkle extra cinnamon on top.
Bake for approximately 55 mins or until a cake tester or knife comes out clean.
Allow to cool completely before cutting.
Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to a week or freeze for up to 4 months.
- Top with banana slices and seeds before baking.
Allergy advice and simple swaps:
- For a gluten-free version swap the wholemeal spelt flour with 1 ½ cups of Wholesome Child gluten-free flour mix or brown rice flour.