Spelt Banana Bread

Spelt Banana Bread

Ingredients

• 3 overripe bananas, mashed
• ¼ cup grapeseed oil*
• 2/3 cup pure maple syrup
• 2 eggs
• 1 ¼ cup whole spelt flour**
• 1 tsp baking soda
• ½ tsp salt
• 100 grams dark chocolate, chopped***

1. Preheat oven to 180°c and pre-grease two 8 ½” x 4 ½” loaf pans
2. Mash the bananas well. I like to use an immersion blender here to ensure a smooth texture, but you can definitely just use a fork and some muscle.
3. Add the eggs, oil, and maple syrup and stir to combine.
4. In a separate bowl, combine the flour, baking soda and salt.
5. Pour the dry ingredients into the wet, and mix until fully incorporated.
6. Chop your chocolate bar into nice sized chunks, and fold into the batter.
7. Divide the batter up evenly between the 2 loaf pans, and bake in the center rack in the oven for 25-30 minutes, or until the tops are slightly browned.
8. Cool completely before slicing, and enjoy!****

Notes:
*I like to use grapeseed oil over canola or vegetable oil (here’s why), but these can definitely be used if you don’t have any grapeseed oil on hand.
**I usually use the whole spelt flour, but the recipe is just as perfect when you use the white spelt flour, so really whichever you have on hand.
***You can swap this out for ½ cup of chocolate chips
**** This recipe freezes beautifully, and since its makes 2 loaf pans I usually just toss one into the freezer to have on hand. Can be kept in the freezer for up to two months.