Spelt Flour Banana Bread (with Coconut and Chocolate Chips)

Overhead of spelt flour coconut banana bread cut into slices.

Spelt Flour Banana Bread (with Coconut and Chocolate Chips)

Spelt Flour Banana Bread is soft and tender with crispy edges, toasted coconut and dark chocolate chips. It's also dairy-free, made without butter, milk or sour cream, and makes a decadent treat for dessert or brunch!

Course Dessert

Cuisine American

Keyword coconut banana bread, dairy-free banana bread, spelt banana bread

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 380kcal

Author Leanne

Ingredients

1 cup coconut sugar
½ cup virgin cold pressed coconut oil
2 large eggs room temperature
1 teaspoon vanilla extract
1 cup mashed banana about 2 ½ medium-sized bananas
½ cup unsweetened nut milk room temperature
1 ½ cups whole grain spelt flour
½ cup unsweetened coconut flakes toasted
1 teaspoon baking powder
1 teaspoon kosher salt
½ + ¼ cups dairy-free dark chocolate chips divided

Instructions

Preheat oven to 350F and grease a 9x5 inch loaf pan and line it with overhanging parchment paper.
Using an electric mixer, beat together the sugar and coconut oil until a crumbly mixture forms.
Beat in the eggs (one at a time) and vanilla.
Stir in the banana and milk.
In a small bowl, whisk together the flour, coconut, baking powder and salt.
Add the dry ingredients to the wet mixture and stir until well incorporated (but don't over mix).
Stir in ½ cup of chocolate chips.
Pour batter into the prepared pan and top with remaining ¼ cup of chocolate chips.
Bake for about 1 hour, or until a toothpick inserted into the centre of the bread comes out clean.
Remove from oven and let cool for 10 minutes before lifting out of the pan and transferring to a wire rack to cool completely.
Store in an airtight container at room temperature and enjoy within 4-5 days, or freeze for later enjoyment.

Notes

This bread was made in a 9x5 inch loaf pan. If you're using a different size pan, you will need to adjust the bake time.
If you're using a dark loaf pan, the bottom and sides of the bread will brown more quickly than if you're using a lighter coloured loaf pan. For lighter coloured loaf pans, you may need to add a few extra minutes to the baking time.
I use an electric mixer to beat together the sugar, oil, eggs and vanilla, but then stir in the remaining ingredients. This is because an electric mixer may over mix the batter and result in a dense banana bread.

This recipe is adapted from Whitewater Cooks with Friends' Hana Banana Bread.

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