One-Handed Ginger, Chia & Banana Bread

An easy, freezer-friendly breakfast for those postpartum days when your appetite is low.

Some mornings postpartum, the thought of breakfast feels like too much.

You're exhausted, your hands are full, and your appetite might not be particularly interested in the fact that your body still needs nourishment.

When a full meal feels overwhelming, something small, comforting and easy to eat can be a much more manageable place to start.

That's where this banana bread comes in.

A breakfast for low-appetite days

This soft, gently spiced banana bread is made with ripe banana, eggs, chia seeds, olive oil and spelt flour, with ginger and cinnamon for a little warmth.

It's easy to slice, easy to eat and even easier to freeze (your future self will love you!).

You don't need to sit down to a large breakfast. Start with a slice and see how you feel. If you're ready for more, add something alongside it.

Try:

• Greek yoghurt for protein
• Nut butter for extra energy
• Ricotta + honey for something creamy
• Banana or berries for something fresh

The idea isn't to create a perfectly balanced meal every time. It's to make eating feel achievable when your appetite, energy and time are all limited. There is no need to make every meal complicated. Small additions can turn a simple snack into something more substantial.

A must-try: Warming a slice, topping it with Greek yoghurt, berries and a drizzle of honey - you won’t regret it!

One-handed eating counts

There will be plenty of moments postpartum when one hand is occupied.

Keeping easy foods within reach can make it easier to remember to eat throughout the day. Try storing a few slices of banana bread in the freezer and keeping one or two portions ready in the fridge.

Pair it with a water bottle nearby and you've got a simple little feeding-station breakfast ready to go. Because sometimes looking after yourself means making things as easy as possible.

The recipe

Ingredients

• ⅓ cup extra virgin olive oil
• ½ cup honey or maple syrup
• 2 eggs
• 1 cup mashed ripe banana
• ¼ cup milk (DF option substitute for coconut milk)
• 1 tsp baking soda
• 1 tsp vanilla
• Pinch of salt
• 1 tsp cinnamon
• 1 tsp ground ginger
• ½ tsp freshly grated ginger
• 3 tbsp chia seeds, plus extra for topping
• ¼ cup walnuts, roughly chopped
• 1¾ cups organic stoneground spelt flour (GF option substitute for Almond Meal)

Method

1. Preheat the oven to 165°C and line a loaf tin with baking paper.
2. In a large bowl, whisk together the olive oil and honey or maple syrup. Beat in the eggs, mashed banana and milk.
3. Stir through the baking soda, vanilla, salt, cinnamon, ground ginger, fresh ginger and chia seeds.
4. Gently fold through the spelt flour and walnuts until just combined. Be careful not to overmix.
5. Pour the batter into the prepared tin and sprinkle with extra chia seeds and walnuts.
6. Bake for 40-45 minutes, or until a knife inserted into the centre comes out clean.
7. Allow to cool in the tin for 10 minutes before transferring to a wire rack. Cool completely before slicing.

A little reminder: You don't need to eat perfectly after having a baby. If your appetite is low, focus on making food easy to see, easy to reach and easy to eat.

These small moments of nourishment count.

Postpartum food doesn't have to be perfect. It just needs to be possible.