½cup(120 mL/100 grams) melted refined coconut oil OR sunflower oil
1teaspoonvanilla extract
Instructions
Preheat the oven to 350°F. Lightly grease a 9x5 loaf pan and then line it with parchment paper. Set aside.
In a large bowl, combine the flour, cinnamon, baking powder, baking soda, salt, chocolate, and chopped pecans. Stir with a spatula to evenly mix.
In an upright blender, combine the bananas, maple syrup, coconut oil, and vanilla. Blend on high until totally smooth and creamy.
Pour the pureed banana mixture into the large bowl with the spelt flour mixture. Use your spatula to scrape all of the banana mixture out of the blender. Gently stir and fold everything together until JUST combined.
Transfer the batter to the prepared loaf pan, smoothing the top with your spatula. You can garnish the top with extra pecans and chocolate if you like. Bang the filled loaf pan on the counter a couple times to evenly distribute the batter and to fill all spaces of the loaf pan.
Bake the spelt banana bread for 45-55 minutes, or until a cake tester/paring knife inserted in the center of the loaf comes out clean. Allow the banana bread to cool thoroughly before slicing and enjoying.
I make this recipe with a mix of all-purpose and 100% whole wheat flour all the time! To do that, you'll need 120 grams (1 cup) all-purpose and 113 grams (1 cup) whole wheat flour.
Any add-ins you like are great. Use up to 1 ½ cups of chopped nuts, seeds, chocolate chunks/chips, or chopped dried fruit.
You can mash the bananas by hand. I just like to get them thoroughly pureed in the blender because the finished texture is sublime.
This vegan banana bread is tender, puffs up beautifully in the baking tin, is perfectly sweet with maple syrup, and studded with chocolate and pecans.