Spelt Banana Bread for Breakfast

Bananas are one of the few fruits with low fructose content and therefore they basically fit perfectly within a fructose-friendly diet. (Hurray!) I personally have noticed that I can best eat fruit in the morning: the later in the day, the more chance of a bulging belly. This banana cake is great for breakfast (and for me it was the best way to get rid of my old, overripe bananas and surplus of nuts. I have to say goodbye to nuts, since they cause me too much trouble). Do be careful please and do not eat too much of it, no matter how tempting the cake may look ;-)



  • 3 ripe bananas
  • 3 eggs
  • 2 tbsp aspartam
  • 1 tsp lemon juice
  • 1 cup of olive oil
  • 1/4 tsp salt
  • 1/2 tsp cinnamon powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 130g full spelt flour
  • 90g mixed nuts, chopped

Preheat the oven to 340F and butter a baking tin. Sprinkle a spoon of spelt flour in the tin and turn it around so the flour sticks to all sides (this ensures that you can take out your cake easily afterwards).

Mix the bananas and eggs in a bowl until you obtain a smooth paste. Add the olive oil and lemon juice and mix again. Finally, add the rest of the ingredients, except for the nuts. Finally fold in the nuts with a spatula (I would recommend using nuts you know you can handle, or omitting them).

Pour the batter into the baking pan and bake for about 35 to 40 minutes in the oven.


Read the original recipe by Nyoutricious here.

Spelt Banana Bread for Breakfast

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