Real Food Rating

Maple Banana Bread

August 31, 2025

10 mins

easy

12 Serves

There’s something so comforting about the smell of banana bread baking in the oven – it instantly makes the whole house feel cosy and welcoming. This Maple Banana Bread is a wholesome twist on a classic favourite, naturally sweetened with ripe bananas and a touch of pure maple syrup. Using wholemeal spelt flour and Greek-style coconut yoghurt, it’s soft, moist, and packed with nourishing goodness for the whole family. Perfect as a snack, lunchbox addition, or a quick breakfast, it also freezes beautifully for those busy days when you need something ready to go. With simple ingredient swaps, you can adapt it for little ones from 12 months or even make a baby-friendly version without the added maple syrup. A true family staple that you’ll want to bake again and again.

 

Dietary: VEG, DF, NF

Allergens: Wheat, Eggs

Age group: 2+ years (or 8+ months without the added sweeteners)

 

Serves: 12

Prep: 10 mins

Cook: 55-60 mins

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Ingredients

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3 overripe bananas, peeled
2 eggs
½ cup (130g) Greek coconut yoghurt
½ cup (125ml) maple syrup
½ cup (125ml) melted coconut oil
1 tsp (5ml) vanilla extract
1 ½ cups wholemeal spelt flour
1 tsp (4g) baking powder
½ tsp (2g) baking soda
1 tsp (2g) ground cinnamon
Pinch of sea salt
Equipment
Whisk (for whisking the ingredients)

Directions

1.
Preheat the oven to 180°C and line a loaf tin with baking paper or lightly grease it with coconut oil.
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2.
Mash the bananas in a large mixing bowl using a fork until smooth.
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3.
Add the eggs, Greek yoghurt, maple syrup, melted coconut oil, and vanilla extract to the mashed bananas. Whisk until well combined.
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4.
In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and a pinch of sea salt.
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5.
Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix.
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6.
Pour the batter into the prepared loaf tin and smooth the top with a spatula.
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7.
Bake for 55-60 mins, or until a skewer inserted into the centre comes out clean.
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8.
Cool in the tin for 10 mins, then transfer to a wire rack to cool completely before slicing.
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Notes

Storing leftovers: Store in an airtight container in the fridge for up to 7 days or freeze in single serves for up to 4 months.
Allergy Advice: For a gluten-free version: Swap wholemeal spelt flour for brown rice or buckwheat flour or a gluten-free flour blend.
Easy Swaps: Swap Greek coconut yoghurt for cow’s Greek yoghurt. Swap maple syrup for honey.
Additional boosters: Boost batter with 1 tbsp of flaxseed meal or chia seeds.
Baby-friendly version: Leave out maple syrup and sweeten it by adding 3-4 soft, pitted dates - need to process the batter in a food processor then.
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