Comforting Banana Bread
1 ¾ Cup Sifted Spelt Flour
6 Tbsp. Maple Syrup (you can use 4 tablespoon if using the naturally sweet oats)
4 Tbsp. Melted Coconut Oil
¾ Cup Mixed Seeds, nuts, chopped dates, or chopped dark chocolate (I used pumpkin seeds & chocolate)
3 Ripe Banana, mashed
½ tsp. Sea Salt
½ tsp. Vanilla
½ tsp. Cinnamon (optional)
1 tsp. Baking Soda
1 tsp. Baking Powder
*If using spelt flour, I recommend only 1 ¾ cups of flour - For wheat, use 2 cups flour, and for oat use 2 ⅓- 2 ⅔ cups, depending on coarseness.
Procedure:
In one bowl combine the mashed banana, salt, vanilla, melted coconut oil, and maple syrup. In another bowl combine the flour, cinnamon, baking soda, and baking powder. Mix in the dry ingredients with the wet ingredients, being sure not to mix the batter too much. Add desired mix seeds, etc. Pour into a parchment lined loaf pan and bake in a 180 C (350 F) oven for 55 min to 1 hr 10 min, or until the top springs back when lightly touched. Let cool before slicing.
***Alternatively, you can make a Tahini Chocolate version of this loaf too (like this one here)! Just sub ½ cup coconut sugar for the maple syrup, use only 2 tablespoon of oil instead of the called for 4, and mixed in 3 tablespoon of tahini. I then added 4 Tbsp. mixed white and black sesame seeds and a big handful chocolate.
I made it with the amount of oat flour from the recipe and the batter is super thick. I’m afraid to put it in the oven. You sure there’s no additional liquid needed?
I am trying this recipe now, and I know it will be great! I will post in few hours!
Awesome! I hope you enjoyed it, Tebogo 🙂
Oh, thats so wonderful, Courtney! I'm delighted you enjoyed it!! I made a loaf this morning and have already eaten three pieces too. Oops 🙂
Hey Sophie!! I made this yesterday and its practically gone already!!! So good! Thank you so much!!
I tried your recipe today and it turned out great! Thanks a lot 🙂
Hello Chelsea. I'm not too sure about the coconut flour, but the all purpose flour should work wonderfully.
can I use all purpose flour or coconut flour?
Hello Rebecca! So nice to hear from you. I love experimenting with different flours, too - but sometimes it can be a bit hit or miss. I found both the spelt and oat flour made for pretty successful breads - especially with all the tasty little add-ins 🙂 Good luck and try to stay warm...I was just complaining about how cold it is here in Victoria, but's it's probably nothing compared to where you are!
I've been exploring the use of different flour's--the awesome photo of your banana bread drew me in! I can't wait to try this out... I like crunchy things in loafs. Need to get a few supplies before I do 🙁 (big snow storm expected yet again here in Ottawa!) I have 3 lovely ripe banana's calling to be mashed! 🙂 Thanks for the great idea!
Yeah, flour is a bit finicky. But, I'm so happy it worked! 🙂
I used spelt flour, but it's different in every country/ continent I guess;) anyway the bread turned out just perfect!! Will be making it again for sure...
Hello Kaja, I did not add any extra liquid - the bananas, oil, and the maple syrup seamed to be enough liquid to create a batter. I was wondering what type of flour you used? Sometimes, different flours require different amounts of liquid. I'm so happy you like the photos and I really hope your bread turned out okay in the end 🙂
Hi sophie, the bread is in the oven now and i was wondering if you really didnt add any extra liquid to it, like almond/ rice milk, cause I did, otherwise the batter would be too dense..?? Im curiuos how it turns out;) anyway, nice blog, foto's.. Wanna try the cranberry muffins soon.. Have a nice day!
Gluten Free oat flour sounds great, Joan. See the note in the ingredient list, you might have to add more oat flour compared to spelt as it absorbs liquid differently. Let me know how it goes! I would love to hear how it turns out 🙂
I am thinking you could probably substitute w. gluten free oat flour. Am going to try.
Yum, chocolate spread sounds so good! And I love your idea of adding a little yeast, that's so clever!
Lol. You'd get used to it 😀
I put a bit of yeast in the bread and let it rise (gf). Ate it with my chocolate spread. Delicious!!!
Hello Julie, I'm so happy you like the recipes! -25 is something I can't even imagine.....I'm going to have to get a bigger coat...or two, or maybe even three.
Miam. Your recipes make my gf diet bearable 🙂 If you do move on the east coast, be prepared to be cold 🙂 -25 in Montreal today brrrrrr!!
This looks fantastic! I have some over ripe bananas just begging to be made into bread!
You're welcome Phoebe. Oat flour is my favourite g/f flour to bake with as it is naturally sweet and kind of nutty. I hope you enjoy it!
Thanks Paula - I love finding yummy uses for overripe fruits 🙂 Happy baking!
This looks fantastic! I have some over ripe bananas just begging to be made into bread!
I am always looking for some great new gluten-free baking inspiration... this banana bread looks great... I will definitely be trying, thanks for sharing! : )
Hello Melissa! I love how much you love banana bread too! What has been your favourite recipe so far? When I went about making this recipe, I did not anticipate how often they didn't work out right. I would love to know how it turns out with brown rice flour. Let me know if you give it a try 🙂
I am probably the biggest banana bread lover ever, I literally try every recipe I find! Can't wait to test this one out! I'll probably be making it with oat flour since I don't have any spelt on hand. I might even test it out with brown rice flour! 🙂