Whole Grain Chocolate Banana Bread
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, but I used a total of 1 and 3/4 cups spelt flour and omitted the hazelnut flour. 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. If nut allergies are not an issue, using 1 cup hazelnut flour and 1 cup spelt flour instead of 1 3/4 cups spelt flour creates a richer, more nutrient-dense bread.
Recipe inspired by www.cookieandkate.com
If you liked this recipe, could you please rate it and share your thoughts? Your ratings help more people find my recipes and articles. Thank you!
______
Whole Grain Chocolate Banana Bread Recipe
Whole Grain Chocolate Banana Bread
Ingredients
- 2 large bananas (peeled)
- ⅓ cup sugar
- ⅓ cup avocado oil
- 2 large eggs
- ¼ cup whole milk (or plant-based milk alternative)
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 cup hazelnut flour*
- 1 cup spelt flour*
- 1 cup dairy-free, semi-sweet chocolate chips
Instructions
- Preheat oven to 325° F.
- Lightly oil a standard-size, non-stick loaf pan.
- 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 avocado 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.
- With a rubber spatula, mix in the flours a little at a time until 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 the reserved chocolate chips.
- Bake until the top is set and a toothpick placed into the center comes out clean, about 1 hour.
- Cool on a wire rack for at least 10 minutes before removing from loaf pan.
Notes
- If you can't find hazelnut flour or prefer not to use it, this bread also works well when you use a total of 1 ¾ cups spelt flour. You can also substitute the hazelnut flour for almond flour if you prefer. Using a nut flour (almond or hazelnut) creates a richer, more nutrient-dense bread.
- Recipe inspired by www.cookieandkate.com
- Store in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 3 months.
- Please be aware that this recipe contains milk, eggs, tree nuts, and wheat.
Nutrition Facts
Calories
294Fat
19 gSat. Fat
5 gCarbs
28 gFiber
4 gNet carbs
24 gSugar
14 gProtein
5 gSodium
203 mgCholesterol
29 mg
