Banana Bread Lightened Up Spelt Vegan
Delightfully moist, subtly sweet, and completely plant-based, this Banana Bread Lightened Up Spelt Vegan recipe is the perfect guilt-free indulgence for breakfast or an afternoon snack. Made with wholesome spelt flour, ripe bananas, and naturally sweetened with maple syrup, this recipe achieves a wonderfully soft texture without refined sugars or dairy. The addition of heart-healthy melted coconut oil and a hint of cinnamon brings warmth and richness, while optional mix-ins like crunchy walnuts or decadent dark chocolate chips offer customizable bursts of flavor. Quick to prep in just 15 minutes and baked to golden perfection, this vegan banana bread is a high-fiber, crowd-pleasing treat that pairs beautifully with a cozy cup of tea or coffee. Whether you're a fan of plant-based baking or simply looking for a lightened-up twist on a classic, this recipe is sure to become a household favorite.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 3 medium Ripe bananas
- 0.25 cup Maple syrup
- 0.25 cup Unsweetened almond milk
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1.75 cups Spelt flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Walnuts or pecans (optional)
- 0.33 cup Dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas thoroughly using a fork or potato masher until smooth.
Add the maple syrup, almond milk, melted coconut oil, and vanilla extract to the bananas and whisk until well combined.
In a separate bowl, whisk together the spelt flour, baking soda, baking powder, cinnamon, and salt.
Gradually fold the dry ingredients into the wet ingredients using a spatula, stirring until just combined. Do not overmix.
If using, gently fold in the walnuts, pecans, or chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy plain or serve with your favorite plant-based spread!
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 208 mg | 9% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 12.8 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 259 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
