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Spelt banana bread has a comforting and nutty texture that is unlike the classic version made with all white purpose flour. The bananas keep this bread incredibly moist without the use of eggs (yes it’s vegan)! This bread goes great with peanut butter for a vegan breakfast or a vegan snack.
This post contains affiliate links and is sponsored by Karuna Beverages. All opinions are 100% my own. Read full affiliate disclaimer here.
Up until last year, I always proclaimed that summer was my favorite season. I do LOVE the long sunny warm days summer has to offer. But Fall has won me over. One reason being is that fall represents gratitude. How so? Because it’s the time of year where the harvest is full representing the abundance Mother Nature has to offer. What better way to bring in the harvest season than with warm sweet spelt banana bread.
Pre-vegan I never ate banana bread. In fact, it was my baby sister who bugged me into making it. “Gina I have very ripe bananas can you make some banana bread for me, please!?” Being the awesome big sister I am I agreed so you gals and guys have my sister to thank for the recipe. What makes this vegan banana bread special is the use of spelt flour and Karuna’s Divine Three Drink. (UPDATE: Karuna drinks now has a prebiotic line. The Divine Three Drink is now Empower Protein and Fiber.)
[click_to_tweet tweet=”What better way to bring in the harvest season than with warm sweet spelt banana bread! #veganwithcurves #veganrecipes #vegan #veganbreakfast #bananabread #vegancommunity ” quote=”What better way to bring in the harvest season than with warm sweet spelt banana bread! “]
Karuna’s Empower Protein and Fiber
I like to consume Empower Protein and Fiber during a during a HITT cardio session to keep me fueled throughout the intense workout. It contains a good source of protein and carbohydrates two key components in recovering in any workout. Karuna Drinks always come with integrity in their drinks meaning the nutrition is bioavailable for absorption and ethnically sourced; friendly on the environment. The two main ingredients are black soybeans and quinoa flour.
- Black Soybeans: You probably are familiar with soybeans but never heard of black soybeans before. Black soybeans are much harder to find. The bean is native to China, organically grown, and GMO-free. (Source: Very Well All About Black Soy Beans) Outside its rich protein content, black soybeans are also a good source of complex carbohydrates and low in fat. Because of its black color, it’s an indicator that it contains a high amount of antioxidants.
- Quinoa Flour: Quinoa is a seed that is eaten as a grain. Because it is not a grain it’s naturally free from gluten and great for those who might be sensitive in digesting grains. Quinoa contains all 9 essential amino acids (plant-based protein power!!)
Curve Building Spelt Flour
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. Spelt does contain gluten but in lower amounts. Still if you have a serious gluten intolerance or Celic disease, it’s best to avoid altogether. Some other benefits include:
- It’s a healthy complex carbohydrate and a great source of plant-based protein (amino acids).
- Rich in minerals like zinc, iron, copper, and magnesium.
- Because of its high iron and copper levels, eating spelt benefits blood circulation.
- Spelt has a high content of fiber so it can aid in healthy digestion.
Use RIPE Bananas!
Make sure your bananas are really really REALLY ripe. The riper the bananas, the more banana flavor you will have and the easier it will be to mash. So don’t throw out those old bananas! Let them get good and brown! Eat this banana bread for breakfast with almond butter and hot cocoa, or serve as a quick protein, complex carb fueled snack in between lunch and dinner.
Thank you Karuna Drinks for helping me bring this recipe to life and your continuing support of Vegan With Curves!
IF YOU TRIED THIS RECIPE: Tell me how it turned out for you! Was it a hit or miss? Are you a banana bread lover? Do keep it classic or add additional nuts and dried fruit to the mix? Tell me about it! LEAVE A COMMENT BELOW, RATE IT, and PIN IT! Also, tag a photo @_VeganWithCurves and hashtag #VeganWithCurves on Instagram so I can see it!
Appliances and ingredients used in this recipe:
For more recommended cooking tools and pantry items, visit the Vegan With Curves Kitchen Tools and Vegan With Curves Pantry Staples Resource Pages.
Spelt Banana Bread
Ingredients
- Dry Ingredients
- 2 cups spelt flour
- 1/2 cup organic cane sugar
- 1 tsp cinnamon powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Wet Ingredients
- 1 tsp Raw Unfiltered Apple Cider Vingear
- 4 tbsp melted vegan butter
- 1/2 cup Empower Protein and Fiber
- 1 tbsp lemon
- 3 really ripe bananas
- Other Optional Ingredients
- 1/2 cup raisins and/or walnuts
Instructions
- Preheat oven to 350F.
- Lightly grease the bottom of a 9 inch loaf pan.
- In a large bowl stiff together all of your dry ingredients; spelt flour, organic cane sugar, cinnamon powder, baking soda, and salt. Set aside.
- In another large bowl, mash the banana until almost smooth. Stir the wet ingredients (Karuna's Empower Protein and Fiber, apple cider vinegar, melted butter, and lemon juice) into the banana until combined.
- Add dry mixture to wet and stir until fully combined leaving no dry flour in the bowl. DO NOT OVER MIX.
- Optional: Gently fold your choices of nuts and/or dried fruit. (or you can totally skip this option)
- Pour into your prepared 9 inch pan and bake for 30-40 minutes, or until a toothpick inserted near the center of the loaf comes out mostly clean. It should have a lightly golden firm top on the top of the bread
- Allow your loaf to cool for 15 minutes in loaf pan. Then flip loaf out onto a wire rack and cool completely for about 30 minutes.
- The loaf will keep in the refrigerator for about 4-5 days or you can freeze it for up to 5 weeks. With either storage method be sure to wrap it tightly.
Notes
- You can swap out vegan butter for coconut oil.
- Though the Karuna's Empower Protein and Fiber give a nutritional boost and flavor profile I love, if you don't have access to Karuna's Empower Protein and Fiber use your favorite plant-based milk. (Karuna's is expanding to more regions and with new product launch! I will keep you updated on that!)
- You can use coconut sugar if you desire. Not sure how it would work with a natural liquid sweetener. Coconut sugar is not as sweet as organic cane sugar so you might have to add more. I love stevia powder in teas but have never utilized in my baking. Some have reported an aftertaste in using stevia powder so for those reasons I do not recommend it for this recipe.
- You can use any type of flour you desire. Coconut flour, however, I would caution against in vegan baking. Coconut flour tends to work better when an egg is involved. The texture can be too gritty without it. I have yet to be successful in using coconut flour in my vegan baking but if you want to give it a go be my guest!
Nutrition
Equipment used for photos:
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