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by Josée Fiset

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banana bread with spelt flour and flaxseed

Just like brownies or carrot cake, banana bread is in a category of its own. It’s moist the way only banana bread can be. And one of its advantages is that it gets better day after day. I make it with spelt flour and I like to serve it for breakfast. I also like to freeze it in small portions for those mornings when everyone is on the run. The key to this recipe is using very ripe bananas. At my house, any bananas that are on the verge of spoiling go straight into the freezer.

Preparation : 15 minutes

Baking : 1 hour

Efficiency : 1 loaf



1. Preheat oven to 350°F (180°C).

2. Grease a 12 x 4 in. (30 x 10 cm) loaf pan and line with parchment paper so that it comes up higher than the pan edge. Set aside.

3. In a bowl, mix the flour, flaxseed, baking powder, baking soda and salt. Set aside.

4. n a second bowl, use an electric mixer to whip the oil with the sugar, eggs and vanilla for about 3 minutes. Gently add in the flour mixture and bananas. Using a spatula, fold in the chocolate and pecans.

5. Pour the batter into the loaf pan and spread evenly with the back of a spoon. If desired, garnish with chocolate chunks and chopped pecans.

6. Bake on the middle rack for 1 hour or until a toothpick inserted in the centre of the bread comes out clean. Let cool, then remove from the pan and place on a rack.

7. Keeps for about 3 days when covered. The banana bread can be sliced and then frozen in a plastic bag. An easy last-minute snack for lunch boxes!


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