Banana and cranberry bread

Snacks, Lunch, Dessert

Banana bread

Moist, nourishing and just sweet enough, this banana bread is the perfect recipe to turn ripe bananas into a balanced snack or breakfast.

Made with spelt flour, hemp seeds, walnuts and pumpkin seeds, it's naturally rich in fiber, plant proteins and healthy fats, for energy that lasts. Delicately sweetened with maple syrup, it gives way to the comforting taste of banana, with a tangy touch of cranberry.

Whether to accompany a cup of coffee, fill a lunchbox or satisfy a small hunger, this banana bread is a simple, healthy and satiating option that appeals to young and old alike. A revisited classic, perfect for taking care of your health... without depriving yourself.

Banana bread
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Banana and cranberry bread

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 12 portions

Ingredients

  • 1 ½ t. (375 ml) spelt flour
  • 2 tsp (10 ml) baking powder
  • ½ tsp (2.5 ml) baking soda
  • 1 t. (250 ml) hemp seeds
  • 4 tablespoons (60 ml) walnuts, chopped
  • 4 tablespoons (60 ml) pumpkin seeds, chopped
  • 1 egg, lightly beaten
  • 4 tablespoons (60 ml) maple syrup
  • 4 tablespoons (60 ml) organic canola oil
  • 4 tablespoons (60 ml) skim milk or vegetable drink
  • 3 ripe bananas
  • ½ t. fresh or frozen cranberries (thawed)

Instructions

  • Preheat oven to 350 degrees F
  • Grease and flour a loaf pan
  • Combine flour, baking powder, baking soda, hemp seeds, walnuts and pumpkin seeds in a large bowl.
  • In a separate bowl, combine beaten egg, maple syrup, oil, milk, bananas and cranberries.
  • Add the liquid ingredients to the dry ingredients and mix thoroughly.
  • Place the dough in the loaf tin and bake for about 1 hour at 350 degrees.
  • Let cool for 45 minutes before unmolding.