Banana Bread

Banana Bread


We are all about delicious, healthy snacks this month at IHS and they don’t come much better than this banana bread from IHS graduate Bernadette Doverman. It’s dairy and refined sugar free, only uses spelt flour and is so simple to make – what’s not to love. So feet up, tea out and enjoy!!!


200g spelt flour

100g butter (you can use coconut oil instead)

1 egg

3 very ripe bananas

1tsp baking powder

1/2 tsp bicarbonate of soda

Pinch of salt

For extra sweetness you can use 2 tbsp of honey/50g -80g of coconut sugar. The coconut sugar gives a nice caramel taste but the bread is delicious without it



Pre-heat your oven to 180 degrees C

Grease a loaf tin with butter or coconut oil or line it with parchment paper

Mash the banana and mix the egg in to it.

Melt the butter.

Mix all the dry ingredients together whilst it is melting.

When the butter has melted add it to the egg and banana. Add your sweetener to this mixture if you are using it. Add the dry ingredients to the wet ingredients and combine.

Slice half a banana and place it on top for decoration

Pop it into your loaf tin and cook for about 40 mins.