This recipe is dedicated to my mom because the woman can’t go to a bakery or coffee shop without scouting out and successfully finding banana bread…it truly is a talent. Mama, you’re very talented.
However, my mom has an aversion to anything that may be slightly “healthy.” Which is why I tried to trick her with this recipe and told her no, of course it’s not healthy!
She didn’t believe me, obviously. The woman raised me. But she still loved it. I’ll take it as a win.
This recipe uses spelt flour (a great and hearty flour to make banana bread with!), unrefined sweeteners, and just a bit of coconut oil. I love this banana bread warm, topped with a little bit of coconut yogurt, cinnamon, and a drizzle of peanut butter. Not to mention, just baking this bread in your house or apartment is just as good as getting that banana bread candle that I’m sure they sell at Bath and Body Works or something.
Also! I have made this recipe without the egg, and it still works and tastes great. So if you’re vying for something vegan, then know that it works without!
The OG Banana Bread
- 1.5 cups Spelt flour
- 2 large ripe bananas (the riper, the sweeter!)
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1/4 cup coconut sugar (if you like a less sweet bread, then you can use just 1/3 cup maple syrup)
- 1 tsp vanilla extract
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- dash cinnamon (optional)
Mix the flour, baking soda, and baking powder in a bowl. In a separate bowl, mash bananas until smooth, add in melted and cooled coconut oil, beaten egg, maple syrup, coconut sugar, and vanilla. You can feel free to omit the 1/4 cup coconut sugar if you prefer a less sweet bread - it still comes out great. Mix the wet ingredients into the dry. Bake at 350 degrees for approximately 35 minutes or until a knife inserted in the center comes out clean.