Banana bread recipes are a dime a dozen, but this spelt banana bread is close to my heart. It’s one that I’ve made umpteen times, tested and tinkered with, swapped out one ingredient for another… it’s one that I’ve made my own. And boy have I had plenty of ripe bananas to tinker with! When your man has a smoothie every morning before work a lot of banana halves make their way into the freezer.
You could consider this “healthy banana bread” since it’s full of whole grains, honey and flax, however, my motto is everything in moderation so I’m not too picky about ingredients.
What I do know is that this spelt banana bread is super moist without being too dense and heavy, not too sweet and very satisfying with or without butter. There will always be butter on my slice when it’s warm from the oven though!
One trick I use is to not only grease your baking tin, but also dust the bottom and edges with flour after so the banana bread slides out nice and easy when it has cooled. When I’m feeling a little indulgent I’ll toss in some dark chocolate chips and have also been known to add blueberries or chopped strawberries into the mix. Feel free to add walnuts, dried fruit, cinnamon, dried coconut, whatever your heart desires!
Whole Grain Spelt Banana Bread
- 1 1/2 cups organic whole spelt flour
- 1/4 cup ground flax seeds
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/3 cup grapeseed oil or other high quality oil
- 1/2 cup local honey
- 2 large eggs
- 1 cup ripe banana approximately 2 1/2 bananas, mashed
- 1/4 cup almond milk or other non-dairy milk
- 1 tsp vanilla extract
- 1/2 cup chocolate chips or your choice of fruit and/or nuts
Preheat your oven to 325 degrees F. Grease a 9" x 5" loaf pan with butter and generously dust the bottom and edges of the pan with flour.
Using a stand mixer and whisk attachment or large bowl and hand whisk, beat the oil and honey together. Beat in the eggs one at a time and then add the mashed banana, milk and vanilla extract. Whisk to combine.
In another bowl, mix together the flour, flax, baking soda, baking powder and salt. Gently fold in the chocolate chips or other additions. Add the dry ingredients to the wet ingredients and using a large mixing spoon or large spatula gently mix together until combined.
Pour the batter into your greased and floured loaf pan and bake for 55 to 60 minutes, or until a toothpick inserted into the centre comes out clean. Let the bread cool in the pan for at least 60 minutes then transfer it to a wire rack to cool more before slicing.