How To Make Dairy-Free Spelt Banana Bread

This is a great spin on banana cake, and much better for you without all the added sugar! It makes a delicious snack or light breakfast, and is great with nut butter on top.

This version is dairy-free, and the recipe can be tweaked to make it gluten-free as well (simply use 2 cups of gluten free flour instead of the spelt flour).

Dry Ingredients

• 1/2 cup gluten free flour
• 1 1/2 cups spelt flour
• 1/2 tsp baking powder
• 2 tsp cinnamon
• 1/4 tsp sea salt
• 1/2 cup roughly chopped walnuts
• 1/2 cup organic raisins

Wet Ingredients

• 4 medium organic bananas, loosely mashed
• 2 large eggs, free-range
• 3/4 cup rice milk
• 1 tsp vanilla

To be sprinkled on bread

• 2-3 tbsp finely chopped walnuts
• 1 tsp chia seeds
• 1/2 tsp cacao nibs, or finely chopped seeds (sunflower, pepitas)

Method

1. Preheat oven to 180ºC. Prepare loaf pan by greasing with 1/4 tsp of coconut oil – use paper towel to spread on the surface of your loaf pan. (Coconut oil is perfect for this as it won’t oxidise at high temperatures like other fats used in baking i.e. butter, olive oil, canola oil!)
2. Mix dry ingredients.  In a small bowl combine flours, cinnamon, baking powder, salt, 1/2 cup roughly chopped walnuts, raisins and set aside. 
3. Mix wet ingredients. In a large bowl, mash the bananas with a fork . Add eggs, rice milk and vanilla.
4. Combine wet and dry ingredients. Add the dry ingredients to the banana mixture and mix until well combined, no more.
5. Pour into your loaf pan. Sprinkle with the remaining walnuts, chia seeds, cacao nibs or chopped seeds.
6. Bake for 50-55 minutes. Test using a skewer or toothpick (will come out clean when banana bread is cooked).
7. Remove from the oven. When slightly cooled (5-10 minutes), remove from loaf pan and cool on a baking rack.
8. Enjoy!

Recipe adapted from the Healthy Foodie, click here for her version!