Ingredients
Scale
- 1 3/4 cups (210 g) spelt flour (or gluten free blend)
- 1/3 cup (75 g) organic pure cane sugar (or 1/2 finely chopped dates)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of mineral salt
- 1 teaspoon cinnamon
- 1/3 cup (75 ml) neutral flavored oil (or liquid coconut oil, vegan butter at room temp, or applesauce)
- 1 teaspoon vanilla extract
- 4 small or 3 large overripe bananas (about 1 1/2 – 1 3/4 cups (338-410g)), mashed
- 1/4 cup (56 ml) almond milk (use only if needed)
- 1/2 – 2/3 cup chopped walnuts
- 1/4 – 1/2 cup chocolate chips (mini or regular)
Instructions
- Preheat the oven to 350°F. Grease a loaf pan.
- In a bowl, mash bananas until smooth. Mix in oil/applesauce and vanilla extract.
- In another bowl, combine spelt flour, sugar, baking powder, baking soda, salt, and cinnamon. Add to wet ingredients and stir until just combined.
- Pour the batter into the loaf pan and bake for 50 minutes to 1 hour until a toothpick comes out clean.
- Cool for 10 minutes in the pan before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg