Spelt Vegan Banana Bread

I love all banana breads, especially if it contains spelt flour and the ones without any refined sugars. The Spelt Vegan Banana Bread is always such a straight straightforward recipe and incredibly simple, using ingredients you probably already have on hand. The best part of it? Using overripe bananas! The ones you want to throw away but are actually perfect for baking. Try out banana donuts as well. Find the recipe HERE. Baking with them is such joy because they are sweeter which equals less added extra sugar. The fun part about this recipe is also that you can change the oil to applesauce if you wish.

Make a big batch, slice it and freeze it so you can always have it on hand. Also be creative and add your own touch to it from chopped chocolate to walnuts or cinnamon. Let’s do it!

Preheat oven to 180 degrees Celsius. Grease your loaf pan.

In a medium/large size bowl, combine flour, sugar, baking powder, baking soda and salt, set aside. In a medium bowl, mash bananas. Add the oil, vanilla, apple cider vinegar and bananas to the dry ingredients and mix until combined, do not overmix. If mixture seems too thick, add the almond milk (especially if using heavier flours such as whole wheat or whole spelt, you’re more inclined to need it).

Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour.  You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.

Store the spelt vegan banana bread covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 2 months. Thaw the wrapped loaves overnight in the refrigerator. Reheat in the microwave or a toaster.

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