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Olive Oil and Spelt Banana Bread

I'm always trying to play around with my basic banana bread recipe to make it healthier and to add some variety. I baked this last night, right before I went to bed so that I wouldn't have to worry about breakfast the next morning.

I substituted a lot of ingredients for some"healthier" options - Olive Oil for butter, Coconut Sugar for regular sugar, Spelt flour for white flour and Greek yogurt for Sour Cream. But as always, I did add the chocolate chips. Somehow, adding the chocolate chips always works with my kids (and adults)!

I am a lover of quick and easy baking recipes, only because I barely have time with the craziness that goes on everyday. Which is why, for most of my cake and bread recipes I simply mix all the ingredients together in a bowl all at once. It might make a difference in texture if you beat the wet ingredients separately and then add the dry ingredients. But quite frankly, doing it my way works out pretty good too.

And, this photo was taken at midnight, hence the photo isn't optimal. I had planned to take more photos in the morning, with the natural light, but that didn't quite work out - the bread was gone before I knew. it.


- 2 large eggs

- 1 cup coconut sugar

- 1/2 cup olive oil

- 1 1/2 cups spelt flour

- 1 tsp baking powder

- 1/2 teaspoon baking soda

- 1/2 cup greek yogurt (low fat)

- 2 bananas, mashed

- 1/2 to 3/4 cup semi sweet chocolate chips


- Pre heat oven to 350 degrees F and grease a standard loaf pan and set aside.

- In a large bowl mix all the ingredients together (except chocolate chips) until nice and creamy.

- Fold in the chocolate chips. Transfer the batter to the loaf pan.

- Bake for about 45 minutes or until an inserted toothpick comes out clean. (Please note that baking times do vary so I would start checking the bread after 40 to 45 minutes)

- Once done, take out of the oven. Let it cool for 10 minutes. Then invert the pan. Once the bread has cooled a little more, slice and serve.

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