Sprouted Spelt Banana Bread
This sprouted spelt banana bread is equally suited for breakfast, snack time, fika, or as a gift to a friend. Nourishing and delicious, it's not as sweet as most banana bread, although the dark chocolate sure gives it a boost! Dairy-free and whole grain; be sure to use dairy free-chocolate if needed.
Ingredients
- 3 medium well-ripened bananas
- 1 large egg
- 2 tablespoons avocado or grapeseed oil (you can use any oil)
- 1/3 cup unsweetened plant-based milk (I used oat) (you can also use dairy milk)
- 1 teaspoon pure vanilla extract
- 1/3 cup sugar (or use 1/4 cup maple syrup and reduce milk to 1/4 cup)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups sprouted spelt flour
- 1/4 cup dark chocolate chips make sure dairy-free if needed
Instructions
- Preheat oven to 350 degrees F.
- Grease a 4x8 inch loaf pan with cooking spray or oil.
- Peel bananas and add them to a large bowl. Mash with a fork.
- Add everything except for the flour and chocolate chips to the mashed bananas. Beat with an electric mixer.
- Slowly add the flour to the banana mixture, mixing on low speed just until combined.
- Pour batter into loaf pan. Sprinkle chocolate chips on top of unbaked bread, pushing in slightly with spoon or finger tops.
- Bake for 45 minutes, or until golden and a toothpick inserted in the middle comes out clean. Let cool for 5-10 minutes before removing from pan.