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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 cubes of apple 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 an average cake mold. The baking form that I used is 9 inches tall.

The more mature the bananas are, the tastier, sweeter and smoother the cake will be! By adding a tablespoon of linseed and a tablespoon of chia seed you immediately get a shot of healthy omega 3 fats. Instead of spelled flour, you can also use wholegrain wheat flour or a gluten-free baking mix.


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

Stamp the linseed finely into a mortar, so that the seeds break down. If you leave them very late you can not digest them and you miss the healthy fats that are in them.

Punch the banana into a fork with a fork, or use a food processor or hand blender for it. Add the spelled flour, the linseeds 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. Hose with a fork or with your hands until you have a cohesive dough.

Pour the dough into the cake tin and, if desired, sprinkle some coconut shavings or chopped walnuts. Bake your banana bread in the oven for 50 minutes. It is cooked when 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 serve immediately.