Raw honey, Spelt Banana Bread: A very forgiving recipe



I do realize that there are million banana bread recipes out there on the internet. I am not a genius for reinventing any kind of wheel here. But, I am here to save you time searching for a recipe that is reliable, adaptable and incredibly forgiving. This recipe is so good, in fact, that you can put on your apron and fool anyone into believing you are a master baker. Now, what’s not fun about that?! This recipe is so adaptable that it can be made gluten free or not, vegan or not, with whole grains and unrefined sugars or not! I will, happily, list some adaptations below.

I made this bread using raw honey as the sweetener, because I’d rather cook with minimally processed ingredients, closest to their whole state, than refined sugars. If you’d like to read about the benefits of consuming raw sugar you can follow this link: http://www.swansonvitamins.com/blog/guest-authors-on-natural-health/raw-honey-the-complete-story.  I also really enjoy baking with spelt flour for a few reasons. It is higher in fiber and protein than all purpose, has less gluten, a lovely nutty and slightly sweet flavor AND can be swapped out for all purpose flour at a 1:1 ration. Here is some information on spelt: http://thespeltbakers.ca/what-is-spelt/.



Here are flour options that you can swap out for Spelt flour without changing the recipe:

Here are sweetener options that can be substituted for the raw honey without changing the recipe:

  • Brown rice syrup, maple syrup, brown sugar, regular honey


¼ c plain, unsweetened vegan milk (hemp, almond, flax, coconut…)
½ tsp apple cider vinegar
½ c vegan butter such as Earth Balance (OR regular butter or chilled coconut oil)
1 cup raw honey (alternatives are above)
3 very ripe medium bananas, mashed
1 tsp vanilla
2 c Spelt Flour
1 tsp baking powder
½ tsp baking soda
¼ tsp nutmeg , 1 tsp Cinnamon, 1/2 tsp Cardamom  (experiment with your spices!)                 ¼ tsp salt
¾ c pecans, toasted and chopped (walnuts would be good here, too)
Preheat oven to 350F.
Grease and line a 9″ loaf pan with parchment paper (trust me)
In a small bowl, stir together vegan milk and vinegar. Set aside for a few minutes.
In a large bowl, cream together vegan butter and sugar.
Add bananas, vanilla, and milk mixture and beat.
In a medium bowl, sift together flours, powder and soda, spices, and salt.
Add dry mixture to wet and beat just until all of the flour is moistened.
Fold in pecans.
Pour into prepared pan and bake for 40-45 minutes, or until a toothpick inserted near the center of the loaf comes out mostly clean.

Cool 5-10 minutes in loaf pan, then flip loaf out onto a wire rack and cool fully.

Enjoy and let me know what you think! You can find me here, facebook and Instagram



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