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Fresh, nutrient-diverse baby food with Omega 3 for all stages of weaning.


Healthy, nutritious meals +breakfast +snacks +frozen for toddlers.

Omega 3 Banana Bread

banana bread recipe

The Banana Bread everyone has been asking about

We have been baking this Omega 3 Banana Bread since forever and it’s a hit every single time. Even better, it’s full of super nutritious ingredients and whipped up in a breeze.

When researching banana bread recipes, we wanted the result to be scrumptious, but also it had to meet our nutrition expectations for healthy kids food. It had to be rich in fiber which feeds the gut microbiome (and for that regular bowl movement).

After numerous bakes and adjustments, we finally landed on this recipe everyone talks about.

Here is how we did it:

  • We harness the sweetness of super ripe and sweet bananas and so, reduce the added sugars
  • We use wholegrain spelt flour for the extra fiber, but also for the nuttiness
  • We use ground flaxseeds which provide healthy Omega 3 fats
banana bread recipe



Wet ingredients:

  • 320g/about 3-4 very ripe, mashed banana
  • 2 Tbsps (30g) ground flaxseeds
  • 1/2 cup + 2 Tbsps (150ml) soy milk (or any other plant milk)
  • 2 Tbsps (30ml) extra-virgin, cold-pressed canola oil
  • 1 Tbsp (15ml) coconut oil, melted
  • 2 1/2 Tbsps (40g) coconut butter (pureed, semi-dried coconut including the flesh)
  • 1 Tsp baking soda

Dry ingredients:

  • 1/3 cup (60g) unrefined, molasses-containing cane sugar (commercial names: Jaggery, Muscovado)
  • 1 Tsp pure vanilla bean powder (or vanilla extract)
  • 1/2 cup (50g) rolled oats
  • 1/2 Tsp baking powder
  • 1 cup (120g) wholegrain spelt flour
  • 1/2 cup (60g) white spelt flour (or all purpose flour)

Optional: Sliced banana, chopped walnuts (even more Omega 3!), and/or chocolate chips, for mixing into the dough or as a topping.


  1. Preheat oven to 175 degrees, top/bottom heat, no fan. Use a Teflon-coated loaf pan or line with baking paper.
  2. In a large bowl, mash bananas until smooth
  3. Stir in the wet ingredients in the following order: flaxseeds, soy milk, oils, coconut butter and baking soda
  4. Stir in the dry ingredients: sugar, vanilla, oats, baking powder
  5. Sieve in the flour, mix to combine and stop mixing when there are no flour patches left
  6. Spoon the dough into the loaf and spread out evenly
  7. Add your desired toppings and gently press them into the dough to adhere.
  8. Bake the loaf on the middle rack, uncovered for 55min until golden brown (time varies depending on your oven).
  9. Place the baked loaf pan on a cooling rack for 30min
  10. Slide a spatula around the loaf to loosen it gently and remove it from the pan. Place the loaf directly on the cooling rack and let it cool completely.


The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.


Enjoy!! Tag us (@sprout.ae) in your Insta banana bread pics🌱

In case you don’t have time to bake this baby, you can simply order our Banana-go Mini Muffins.


Adapted from Angela Liddon’s (@ohsheglows) amazing recipe.