I love baking banana bread. It’s so easy and can be both a nice snack and a dessert. It’s also the perfect way to use up any bananas that are about to go off, or just get your weekly dose of bananas in. In the past I used to love buying banana bread, but after discovering that I the bloat is real and that I have a form of IBS that’s aggravated by anything baked with white/refined flour, ie any store bought bakes, I had to find a way to still get my banana bread fix in. At the same time I’ve been experimenting with vegan baking and loving the result. So, for this recipe, I decided to combine to the two and see what happens. I’m happy to say that the result is delicious and that even the husband now prefers my Vegan Spelt Flour Banana Bread!
Spelt flour a less refined flour made from spelt. I’ve found it to be the only flour that doesn’t aggravate my IBS (even wholewheat is not foolproof) and it has been shown that spelt is lower on the FODMAP diet, just under rye and wheat.
Baking with spelt flour does take some getting used to if you’re used to baking with refined or white flour. Your batter will usually be a little thicker and the end products are slightly less fluffy. Spelt pancakes, for example, are slightly thicker than white flour pancakes, thicker and do crack if you roll them up sometimes. This also means that your spelt flour bakes are more filling (which isn’t necessarily a bad thing). Usually, your bakes will also be a darker shade than they would with white flour. The spelt banana bread, for example, will not have the traditional yellow colour inside, but a light brown colour and that’s just because the spelt grain is much darker. So don’t be alarmed and think you over-baked your spelt banana bread if it’s not banana yellow inside.
On that note, spelt bakes also need to be baked slightly longer than usual baking with white flour. I’d say about 10min per hour longer than any recipe says with white flour.
Overall though, spelt flour is much healthier for your gut and produces much heartier bakes so it’s now the only flour I bake with.
Vegan baking can be tricky because baking (even more than normal cooking) relies heavily on animal products like eggs and milk. These products act as the binding agents for your baking so it’s hard to imagine baking without them. There are however a few alternatives and lucky for you, I’ve tested them out and refined them so you can easily start off your vegan baking journey.
Eggs vs Flaxseed Eggs
You might have seen vegan baking recipes where it says to use flaxseed eggs. This can be very confusing because flax seeds is a grain, not an egg in any way. Most of these recipes also don’t explain to you how the flaxseed egg replacement actually works, which is essential if you want to convert a traditional baking recipe to a vegan one like I wanted to do with our family banana bread recipe. So, after some testing, I’ve worked out the perfect egg vs flax seed egg replacement ratio which you can use to replace any eggs in a baking recipe going forward.
For every 1 egg > Replace with 1 tbs (25ml) flax seed powder & 125ml water
The important thing when making flaxseed eggs is to do it right at the beginning of your baking to allow the mixture to rest and combine. It needs to stand for at least 10 minutes.
Milk vs Soy Milk or Coconut Yogurt
The biggest complaint I’ve heard with vegan baking is that the bakes turn out dry or dry out very quickly. This is usually because we don’t use products like milk, which is creamy, and even eggs. The easiest way to replace milk in a vegan baking recipe is to simply use soy milk (or any other plant milk alternative), however, these milks don’t have the same creaminess as full cream cows milk.
My go to alternative is to use coconut yogurt. If a recipe calls for milk I usually use half soy milk and half coconut yogurt, and if a recipe doesn’t ask for milk at all I usually just add a bit of coconut yogurt in any case. Because I bake with spelt flour my batter is usually a bit thicker in any case so adding in a bit of coconut yogurt just helps make it less thick.
Word of warning, if you don’t like coconut then it might be a little bit of a problem because the coconut yogurt does give your bakes a slight coconut taste (especially if you use coconut oil in your recipe as well), but I’ve found it to be the perfect taste to counter anything too sweet.
Vegan Spelt Flour Banana Bread Recipe
Makes 2 banana breads
Bakes for 1h 40min
Bake on 180C
3 Flaxseed eggs (3 tbs flax seed powder & 350ml water)
1 cup bananas
Splash of lemon juice
2 cups Spelt Flour
100g / 100ml Coconut oil (in liquid form)
50ml Coconut yogurt
1 Cup brown sugar
4 tbs honey or maple syrup
¼ tsp Baking soda
2 tsp Baking powder
5ml vanilla essence
2 medium mixing bowl
1 large mixing bowl
Fork to smash the bananas
2 bread pans
Putting it all together…
Flax Seed Eggs
- Add 3tbs of flaxseed egg powder to a medium sized mixing bowl
- Add 350ml water to the flaxseed egg powder
- Mix with a fork until water becomes a merky colour
- Let it stand for at least 10min or longer if possible
- Preheat oven to 180C
- Smash 3 bananas until pulp and add lemon juice
- Add brown sugar and honey together and then add the coconut oil liquid to that – Mix with a hand mixer until combined
- Add flaxseed eggs to sugar and coconut oil mixture
- Add banana pulp into flax eed eggs and sugar mixture
- Add coconut yogurt into mixture
- Add spelt flour, baking soda and baking powdered to the mixture
- Fold flour into the flaxseed and sugar mixture until completely combined
- Prepare your bread pans by spraying them with Spray & Cook or a baking oil/spray (do not use butter if you can avoid it, it will make your bread very oily)
- Scoop mixture into bread pans and lightly tap bans on the counter to eliminate any air bubbles
- Bake on the middle rack for 1h40min or until completely set