Vegan Spelt Banana Bread
Indulge in the wholesome goodness of Vegan Spelt Banana Bread, a healthier twist on a classic favorite! This plant-based recipe combines the natural sweetness of ripe bananas with the nutty richness of spelt flour, creating a moist and flavorful loaf that's perfect for breakfast, snacking, or dessert. Infused with warm cinnamon and a touch of maple syrup, it’s completely dairy-free and refined-sugar-free, making it a guilt-free treat for any occasion. Optional additions like crunchy walnuts or melty chocolate chips elevate this bread to a new level of deliciousness. Quick to prepare and packed with nourishing ingredients, this banana bread is not only easy to make but also ideal for those seeking vegan and nutrient-dense baked goods. Serve warm with your favorite spread or enjoy it as is for a satisfying, cozy bite!
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 250 grams Spelt flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Cinnamon
- 0.25 teaspoons Salt
- 120 milliliters Unsweetened plant-based milk (e.g., almond, oat)
- 60 milliliters Maple syrup
- 60 milliliters Coconut oil, melted
- 1 teaspoons Vanilla extract
- 60 grams Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 180°C (350°F) and line a loaf pan (approximately 9x5 inches) with parchment paper or lightly grease it.
In a large mixing bowl, mash the ripe bananas with a fork until smooth. A few small lumps are fine.
Add the plant-based milk, maple syrup, melted coconut oil, and vanilla extract to the mashed bananas. Mix well until combined.
In a separate bowl, whisk together the spelt flour, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon. Do not overmix; mix just until no streaks of flour remain.
If using chopped walnuts or chocolate chips, gently fold them into the batter.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake the banana bread in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and enjoy your delicious Vegan Spelt Banana Bread! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 12.6 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 317 mg | 7% | |
*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.
