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Still one of my favorite dishes, the banana bread. No cake (because no sugar and butter) but still a lot better than a boring sandwich. The very small apple cubes that you put in give this variant something fruity and juicy, and the spelled flour is something else than wheat flour. With this recipe you make one banana bread, the size of a typical cake pan. The baking tin that I used is 9 inches tall.

The riper the bananas are, the tastier, sweeter and smoother the cake becomes! By adding a tablespoon of flax seeds and a tablespoon of chia seeds you immediately get a boost of healthy omega 3 fats. Instead of spelled flour, you can also use whole wheat flour or a gluten-free baking mix.


Preheat the oven to 180 degrees Celsius. Grease the cake pan with coconut oil or a little olive oil.

Crush the flax seeds in a mortar so that the seeds break. If you leave them very late, you will not be able to digest them and you will miss the healthy fats that they contain.

Mash the banana into a sauce with a fork, or use a food processor or hand blender for that. Add the spelled flour, the linseed and / or chia seeds, the stevia, the diced apple, the apple sauce, the egg and the baking soda. Also add a pinch of salt and the cinnamon powder. Mix well with a fork or with your hands until you have a cohesive dough.

Pour the dough into the cake pan and sprinkle some coconut shavings or chopped walnuts on top if desired. Bake your banana bread in the oven for 50 minutes. It is done if you can put a toothpick in the middle of the cake and it comes out clean and dry.

Allow the cake to cool down and preferably serve immediately.