This post may contain affiliate links. Please read my disclosure policy.
All you need is one bowl to make this sweet Banana Spelt Bread. It's vegan, packed with minerals, and perfect to eat if you follow a strict Dr. Sebi Diet!
Is Spelt healthier than wheat and white flour ?
Yes it is.
Spelt flour is considered an ancient grain believe to have been first used over 7,000 years ago (Source: 8 Surprising Benefits of Spelt) It's my favorite grain to use for baking because of its nutty texture and earthy flavor.
Spelt is a very popular staple among Alkaline/Plant Based Vegans. It does contain gluten but in lower amounts making it easier to digest than modern day hybrid wheat flour or refined white flour. Still if you have a serious gluten intolerance or Celiac disease, it's best to avoid altogether.
Why Add Sea Moss Gel?
I add sea moss gel to this recipe as it acts as a binder similar to a "flaxseed egg." You can make this without sea moss gel, but I like adding sea moss until as many recipes as possible to get the added minerals and benefits. Both Gracilaria and Chondrus Crispus Gel will work in this recipe.
To learn how to make your own, check out
The learn more information about Sea Moss gel in general read Sea Moss vs Irish Moss article.
What do I serve with my banana bread?
- agave nectar
- walnut or brazil nut butter
- fresh berries
- alkaline homemade jams like my Blackberry Jam (which also has sea moss!)
How to Make Banana Spelt Bread
*Please read detailed and printable recipe card below for full ingredients and instructions.
Mix in One Bowl and Bake
- In a large mixing bowl, smash baby bananas and add all your wet and dry ingredients to the bowl. (Photos 1, 2, & 3)
- Mix together, adds to a baking pan, and bake until done. (Photos 4, 5, & 6)
SUBSTITUTION, COOK, AND STORAGE TIPS:
- Dense Banana Bread. Because this is a Dr. Sebi recipe, baking powder is not used making this banana bread denser instead of fluffy. If you want it fluffier, check out this Fluffy Vegan Banana Bread Recipe (not Dr. Sebi recommended).
- Use ripe bananas. Make sure your bananas are really really REALLY ripe. The more brown spots, the better. The riper the bananas, the more banana flavor you will have and the easier it will be to mash.
- Storage: Store in the refrigerator for 4 to 5 days or in the freezer for 1 month.
More Spelt Recipes You'll Love
Other Sea Moss Recipes to Try
1-Bowl "Alkaline" Banana Spelt Bread
Ingredients
- 6 ripe baby bananas or 2-3 ripe burro bananas note 1
- ¼ cup sea moss gel note 2
- ¼ cup grapeseed oil
- ½ cup + 2 tablespoons Perrier Water note 3
- 2 cups spelt flour note 1
- ½ cup date sugar (add 2 tablespoons if you want it sweeter) note 1
- ½ cup currants note 1
- ⅓ cup walnuts
- pinch sea salt
Instructions
- Preheat the oven to 350° degrees F (176° C) and line a 9 x 5 inch loaf pan with parchment paper.
- In a large mixing bowl, mashed baby bananas. Add sea moss gel, grapeseed oil, and Perrie Sparkling Water to your bowl of mashed bananas and mixed together well.
- In that same bowl, add spelt flour, date sugar, currants, walnuts, and pinch of salt. Mix all ingredients together until well combined.
- Transfer mix into a parchment paper lined loaf pan. Top with additional walnuts and bake for 30 - 40 minutes until done. Cool before cutting.
- Serve with Sea Moss Alkaline Blackberry Jam, Walnut Butter, agave nectar, or as is! Store in the refrigerator for 4 to 5 days or in the freezer for 1 month.
Video
Notes
- BABY BANANAS: If you're not on a strict Dr. Sebi diet, two regular bananas will work. This goes for all ingredients on the list if you don't eat a strict Dr. Sebi Diet. (Raisins can sub for currants, sugar can sub for date sugar, all purpose flour can sub for spelt flour, etc).
- SEA MOSS GEL: The sea moss acts as a binder like a "flaxseed egg" would do but or Irish moss gel you can omit if you don't have it. You can make your own sea moss gel or Irish moss gel .
- PERRIER SPARKLING WATER: The sparkling water substitutes for the baking powder so do not skip this step.
- STORAGE: Store in the refrigerator for 4 to 5 days or in the freezer for 1 month.
Nutrition
Update Notes: This post was originally published on September 4, 2018, but was republished with new photos, step by step instructions, a video, and tips April 25, 2021.
As an Amazon Associate, I earn from qualifying purchases. Please read my full Affiliate Disclaimer.
© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
