Spelt Banana Bread

This evening I tried a new recipe for banana bread, and this one was a huge success. It’s sweetened only with the bananas, doesn’t have cinnamon or nutmeg, and has chia seeds in lieu of flax. The process was so simple and mess-free, partly because of our new and wonderful hand mixer. Here goes:

Wet Ingredients

4 bananas, mashed
1/3 cup nut milk (I used unsweetened soy)
1/3 cup coconut oil, melted
2 tbsp chia seeds
2 tbsp vanilla extract

Dry Ingredients

2 cups whole spelt flour
1 tsp baking soda
1/2 tsp baking powder
pinch of salt
handful of walnut halves

Heat oven to 350 Farhenheit. Mash bananas well. Add nut milk, coconut oil, chia seeds, and vanilla extract, and whisk or mix well. The chia will absorb some of the liquids and make the whole thing a bit more gel-like. Then, add the dry ingredients and whisk/mix until just combined. Pour into loaf pan and decorate the top with walnut halves. Bake for about 45-50 mins or until pick/fork comes out dry. Let cool for about 30 mins, then take out of pan and place on cooling rack.

Edited to add: You can replace the banana with 1 1/3 cup apple sauce, add a bit of cinnamon, nutmeg and ginger, and decorate the top with small apple chunks or slices in lieu of walnuts. Comes out fantastic!