Spelt Banana Bread
A healthy and moist banana bread recipe made with spelt flour, ripe bananas, and natural sweeteners. Dairy-free and easily made vegan.
Ingredients
- Dry Ingredients:
- 1¾ cups spelt flour whole or light
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- 1 tsp ground cinnamon optional
- Wet Ingredients:
- 2 –3 overripe bananas mashed (about 1 cup)
- ⅓ cup coconut oil or olive oil
- ½ cup maple syrup or honey
- 2 large eggs or flax eggs for vegan option
- 1 tsp vanilla extract
- ¼ cup plant-based milk almond, oat, or soy
- Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ¼ cup dark chocolate chips
- 2 tbsp chia seeds or flaxseed meal
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line with parchment paper.
- In a large mixing bowl, mash the bananas.
- Add the oil, maple syrup (or honey), eggs (or flax eggs), vanilla extract, and plant milk. Mix well.
- In a separate bowl, whisk together the spelt flour, baking soda, baking powder, salt, and cinnamon.
- Gradually stir the dry ingredients into the wet mixture. Mix until just combined — do not overmix.
- Fold in any add-ins like nuts, chocolate chips, or chia seeds.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- To make it vegan: use flax eggs and a plant-based milk like almond or oat.
- For lower sugar: replace maple syrup with mashed dates or unsweetened applesauce.
- Add a slice of banana on top before baking for a decorative finish.
- Best when made with bananas that are heavily speckled or black on the outside.