Spelt Banana Bread (naturally dairy-free)

Prep Time 20

Cook Time 50

Servings slices

2 cups (250 grams) whole grain spelt flour, whole wheat flour or white whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (60 milliliters) maple syrup or 1/4 cup (80 grams) honey
1/4 cup (60 milliliters) oil (olive oil, canola, grapeseed, or anything neutral)
2 large (50 grams each, out of shell) eggs
2 cups (600 grams) mashed bananas (about 4-5 medium but please weigh them)
1 teaspoon vanilla extract
1/2 cup (55 grams) chopped walnuts or (65 grams) chocolate chips (or a mix of both - optional)
2 tablespoons coarse sugar for sprinkling over top optional

Preheat oven to 350 degrees F (175 degrees C). Prepare a 9"x5" loaf pan by spraying with oil, non-stick spray or a piece of parchment paper. and set aside.
In a small bowl mix flour, cinnamon, baking soda, baking powder and salt. Set aside.
In a larger bowl, combine the well-mashed bananas with the maple syrup/honey, oil, eggs and vanilla.
Add the dry ingredients to the banana mixture and mix quickly, adding the nuts or chocolate chips in the last moment of mixing.
Pour the batter into the loaf pan and sprinkle with coarse sugar over top, if desired.
Place in the oven and bake 55-60 minutes, until a toothpick inserted into the middle of the loaf comes out clean.
Remove the loaf pan from the oven and let the loaf cool in the pan for 5-10 minutes before turning it out and cooling on a cooling rack completely.
Store in an airtight container for up to 4 days.