Banana Bread


















This plant-based banana bread is sweetened with liquid sweetener. This comes as a plus for those that use agave or other liquid sweetener alternatives like maple syrup. For 3 cups of flour and only half cup of sweetener makes this pastry dish a much better option than other baked goods. Keep in mind baby bananas are the better option when available as well and the more ripe the banana is the better for the recipe.
Note: For those who follow Dr. Sebi's nutritional guide, the only ingredient that is not in this banana bread recipe is the baking powder and cinnamon although allspice can be used. The photo below shows the difference with and without baking powder.

Highlights:
  • Made with spelt flour, spelt flour is an ancient grain and assimilates in the body better.
  • Only uses 1/2 cup of sweetener in ratio to 3 cups of flour, that's a lot less added sweetener than most pastries. You won't notice the lack of sweetener either because ripe baked bananas make this bread as sweet as can be.


















Serving Size: 4 servings
Prep Time: 30 minutes
Cooking Time: 1 hour or 30 minute in cupcake form
Ingredients:
  • 3 cups spelt flour (I used 360g)
  • 1 cup walnuts roughly chopped (avoid if nut-free)
  • 1 Tbsp baking powder
  • 1-1/2 tsp ground cinnamon (or 1/2 tsp allspice)
  • 1 tsp sea salt
  • 9-15 ripe baby bananas (2 cups worth, equivalent of 3 to 4 regular bananas)
  • 1/2 cup sparkling water (or spring water)
  • 1/2 cup grape-seed oil (or avocado oil)
  • 1/2 cup agave (pure maple syrup or liquid sweetener)
  • 4 tsp. regular vanilla extract
Equipment:
  • Oven
  • Bowls
  • Blender or mixer (or mix vigorously)
  • 4x8 loaf or 8-inch square bake pan or cupcake molder tray 


Method: For 4x8 Loaf/8-inch square pan
  1. Pre-heat oven to 350F
  2. Combine all dry ingredients, flour, baking powder, cinnamon (or allspice if using) and sea salt. 
  3. Mash bananas in a bowl and measure 2 cups worth. 
  4. Add 2 cups of bananas and sparkling water in a blend until smooth. 
  5. Set the blended bananas aside and combine with agave and vanilla then mix. 
  6. Add oil to the banana/agave mix then mix. 
  7. Combine dry ingredients into the wet ingredients until all is well mixed. 
  8. Add in walnuts. 
  9. Bake for 1 hour or until a toothpick can come out clean from the middle. (make sure to check all sides of the banana bread with the tooth pick)
  10. Cool for 50-60 minutes before cutting to allow the texture to finalize. 
Method: For cupcake tray

 When baked in a cupcake tray the banana bread will bake faster.

  1. Pre-heat oven to 350F
  2. Combine all dry ingredients, flour, baking powder, cinnamon (or allspice if using) and sea salt. 
  3. Mash bananas in a bowl and measure 2 cups worth. 
  4. Add 2 cups of bananas and sparkling water in a blend until smooth. 
  5. Set the blended bananas aside and combine with agave and vanilla then mix. 
  6. Add oil to the banana/agave mix then mix. 
  7. Combine dry ingredients into the wet ingredients until all is well mixed. 
  8. Add in walnuts. 
  9. Bake for 25-30 minutes until a toothpick can come out clean from the middle.
  10. Cool for 50-60 minutes before cutting to allow the texture to finalize. 





















More plant based pastries available in our pastry book 7 Flours available now.