Whole-Grain Banana Bread with Dark Chocolate, Lactose-Free
A healthy and delicious banana bread made with whole-grain spelt flour, enriched with Greek yogurt for extra moistness. A great dessert or snack throughout the day that can also replace breakfast.
Recipe
Wet ingredients
Dry ingredients
Instructions
- 1Preheat the oven to 175 °C. Grease the loaf pan or line it with baking paper.
- 2In a large bowl, mash the bananas with a fork until smooth, but with a few small chunks left for texture. Add the eggs, Greek yogurt, maple syrup, melted oil and vanilla. Mix well with a whisk.
- 3In another bowl, combine the spelt flour, baking soda, cinnamon and salt.
- 4Add the dry ingredients to the wet ones. Gently mix with a spoon or spatula, just enough for the flour to become moistened. Warning: Do not overmix, or the bread will turn out dense and tough.
- 5Finally, fold in the chopped dark chocolate and walnuts. Pour the mixture into the prepared pan and sprinkle some extra walnuts on top, if desired.
- 6Bake for 50–55 minutes. Check with a toothpick – when inserted into the center, it should come out clean (no liquid batter, melted chocolate is fine). Let it cool in the pan for 10 minutes, then transfer it to a wire rack.
Nutritional benefits
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About the author
Andrejka Poljak
Andrejka Poljak is a licensed personal trainer (AFP) with many years of hands-on experience. In addition to working with clients, she is co-founder of the AdvancedU platform, whose mission is to improve the health of the broader population by providing affordable and professionally vetted access to workouts and verified health-and-movement experts. Her work combines a systematic approach, very high professional standards, and a clear vision of how to bring quality training closer to a larger number of people.
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About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.