A perfect weekend breakfast treat for the whole family. Serve thickly sliced with fresh bananas.
- Butter, for greasing
- 1/4 cup coconut oil
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 medium free-range eggs, beaten
- 1 ½ cup white spelt flour
- 1/8 cup ground flaxseed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 ripe bananas, mashed
- 1/8 cup plain yogurt
Preheat the oven to 350°F. Lightly grease a 9” x 5” loaf pan.
Mix the oil and syrup together in a bowl. Add the vanilla extract and beaten eggs. Gently fold in the flour, flaxseed, baking powder and baking soda. Then stir in the banana and yogurt.
Spoon the cake batter into the prepared pan and smooth the top with a spoon or rubber spatula. Bake the bread for 45–50 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cook in the pan for 5 minutes. Transfer to a cooling rack. Drizzle the top with honey (optional) and allow to cool completely before serving.
How your little one can help
"I can help mash the bananas and mix the ingredients together in the bowl." Evelyn, Tiny Taster