Back to School Banana Bread
A make-ahead, nutritious breakfast for frazzled mornings
The Green Spoon•Apr 3, 2025
Aside from the spelt-spinach combo, the other thing that distinguishes this banana bread is the addition of ground (but-not-quite-to-a-flour) nuts and seeds. While adults often enjoy a breakfast loaf studded with walnuts or pecans, those textures can challenge a smaller or more “opinionated” young eater. And while we love to introduce our children to new textures and flavors, what we emphatically don’t need is a meltdown when we’re trying to get out the door in the morning.
View Substack Post
We’re Fanny and Greta, dear friends with deep backgrounds in sustainable food. This is a space for the food lovers, home cooks, would-be home cooks and anyone who needs a bit of inspiration and gentle guidance in their family kitchen.
Instructions
Preheat the oven to 350°F. Line the bottom of a 9” loaf pan with parchment and flour the sides if necessary. Or use a silicone pan.
In a food processor or blender, blitz the eggs (2 large) and spinach (2 packed cups) until smooth-ish. Combine with bananas (2), maple syrup (½ cup), oil (½ cup), vanilla extract (1 tsp), and apple cider vinegar (1 tsp).
In a separate bowl, combine the ground nuts/seeds (1 cup), spelt flour (1 ½ cups), almond flour (½ cup), baking soda (¼ tsp), baking powder (2 tsp), salt (½ tsp) and nutmeg (½ tsp) and stir together with a fork. Add the raisins (½ cup).
Fold the wet ingredients into the dry ingredients with a spatula until just combined. Scrape into the prepared loaf pan and smooth the top with a spatula to get the batter as level as possible. Top with a sprinkling of rolled oat and bake for 45 minutes to an hour, or until you insert a knife and it comes out clean.
Allow it to cool completely before slicing. Serve warmed with butter, greek yogurt, cottage cheese, coconut butter, nut butter… and topped with fruit!
