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sprouted spelt banana bread; whole-grain; dairy-free; halsanutrition.com

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.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Breakfast, Fika, Snack
Cuisine American
Servings 12 slices


  • 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


  • 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.
Keyword afterschool snack, bananas, breakfast, dairy-free, spelt, whole-grain