I love baking with spelt flour! It's a higher-protein, ancient grain that works beautifully in quick breads and muffins and has a complex, sweeter flavor and lighter texture than that of whole wheat flour. I baked loaves of this healthy banana bread as a pre-test class snack last year when my then-3rd-grader had to take her first state-wide standardized tests. The testing days were long and I wanted to provide all of the kids with a snack that was dairy-free and nut-free for the allergic kiddos, tasty enough that they would really enjoy it and nourishing enough that it would provide a sustained source of energy that would help them focus for hours. It did the trick! Although there were no gluten-free kiddos in that classroom - do keep in mind that spelt flour is not gluten-free. Feel free to substitute grapeseed or olive oil instead of coconut oil if you want a bread with less saturated fat. Recipe inspired by www.cookieandkate.com XO
In a small bowl, mash the bananas together with a fork until lumpy and slightly liquified.
In a separate, medium bowl, whisk the sugar and coconut oil until blended. Add the eggs and beat until smooth. Add the bananas and milk and whisk to blend, then add the baking soda, cinnamon, vanilla and salt and whisk to blend. Add the oats and with a rubber spatula, mix in the flour a little at a time until it is combined. Add the chocolate chips and stir, reserving a handful to sprinkle on the top.
Pour the batter into the oiled loaf pan, evening out the top with the spatula. Sprinkle the top with chocolate chips.
Bake for 1 hour or until a toothpick placed into the center comes out clean.
Remove from heat and cool on a wire rack for at least 10 minutes before removing from loaf pan.