Spelt Banana Bread

Vegan spelt banana bread, made with whole grain spelt flour, ripe bananas, and flexible add-ins so you can make it how you like most.

Course Muffins and Quick Bread, Snack, Snacks

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 320kcal

Preheat the oven to 180°C (350°F) and grease or line a bread tin.
Peel the bananas and add them to a large mixing bowl. Mash with a fork.
3 large ripe bananas
Add the milk and olive oil to the bowl and mix to combine.
180 ml (¾ cup) oat milk, 50 ml (scant ¼ cup) olive oil
Add the spelt flour, coconut sugar, baking powder, baking soda, cinnamon, salt, and add-ins to the mixing bowl. Use a wooden spoon or spatula to mix until just combined, but don't over mix.
300 grams (2 cups) spelt flour, 80 grams (⅓ cup) coconut sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon sea salt, 150 grams (~1 cup) add-ins (chocolate chips, seeds, nuts, etc.)
Spoon into the prepared tin and even out the top of the batter.
Bake for 45-50 minutes, or until a wooden skewer inserted into the centre of the loaf comes out clean.
Cool for a few minutes before carefully removing from the tin and cooling fully on a wire rack.
Spelt banana bread freezes well and will keep, in a sealed container, for several days at room temperature and longer in the refrigerator.