Vegan Spelt Banana Bread
Prep Time: 10 mins
Cook Time: 45 mins
Servings: 8
An indulgent yet simple banana bread. It's not too sweet and is extra special thanks to nut-butter and vegan chocolate chips (or nuts!).
Ingredients
- 2 level cups spelt flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons ground flaxseed (also known as flax meal)
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon sea salt
- 1 ½ packed cups mashed overripe banana (about 4 medium/large bananas)
- ½ cup creamy nut butter (peanut butter or almond butter)
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ¾ cup vegan chocolate chips (chopped nuts or dried cranberries)
Instructions
- Preheat the oven to 350ºF and line a 9x5 inch bread pan with parchment paper so that the paper falls over all four sides.
- In a medium bowl mix together the dry ingredients (spelt flour through salt).
- In a separate medium bowl mash the bananas. About 4 medium/large bananas should get you 1½ cups. Mash until no big lumps are left. Then stir in the nut butter, maple syrup, and vanilla.
- Pour the banana mixture in with the dry ingredients and mix until just combined and no dry spots remain. Fold in the chocolate chips (or nuts/dried fruit).
- Tip the batter into the lined bread pan, gently smooth out the surface, and bake for about 45 to 50 minutes until browned and firm to touch.
- Let the bread rest in the pan for 15 minutes then transfer to a cooling rack to cool completely before cutting into 8 to 10 thick slices.
Notes
Keep the banana bread in a sealed container in the fridge for up to 5 days. Freeze for up to 3 months.
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