Healthy banana bread

With this healthy banana bread recipe, you're only a few ingredients away from the best banana bread ever!

  • 1 hr 30 mins preparation
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  • 2 cups (300g) white spelt flour
  • 1 cup (150g) wholemeal spelt flour
  • ½ cup (60g) ground almonds
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1½ teaspoons baking powder
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 2 large very ripe bananas (460g)
  • ½ cup (125ml) soy milk
  • ½ cup (125ml) vegetable oil
  • 200 grams silken tofu
  • ½ cup (125ml) pure maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) sparkling apple juice
  • 1 tablespoon pure maple syrup, extra
  • ½ cup (55g) coarsely chopped walnuts


  • 1
    Preheat oven to 180°C/350°F. Grease and line a 12cm x 24cm loaf pan.
  • 2
    Sift flours, ground almonds, cinnamon, nutmeg, baking powder and bicarbonate of soda into a large bowl.
  • 3
    Blend or process one banana, milk, oil, tofu, syrup and extract until smooth.
  • 4
    Finely chop remaining banana.
  • 5
    Add wet ingredients to dry ingredients; mix well, then gently stir in the finely chopped banana and apple juice. Pour mixture into pan.
  • 6
    Bake for 1 hour or until a skewer inserted into the centre comes out clean (cover with foil if the bread is over-browning during cooking).
  • 7
    Stand in pan for 5 minutes; turn bread, top-side up, onto a wire rack. Brush with extra syrup; sprinkle with nuts.


The banana bread can be served warm or cold. Leftover banana bread can be stored in an airtight container for up to 3 days.

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