So here is the irony.
I’m not a huge fan of banana bread.
To be more precise, I am not a huge fan of mushing over-ripe bananas together to make banana bread. Something about the way bananas look and feel as they get all gooey.
Unfortunately for me, everyone around me from my significant other to my colleagues and the super in my building not only like banana bread but absolutely love this recipe.
So there I was, in the kitchen again for the third time this month, mashing up those bananas and trying. Not. To. Look. Down.
Fortunately, while I might not love the making of banana bread, I do love the final product.
This is the only gluten free and vegan banana bread recipe I make anymore – low sugar, low calories and delicious.
It is easy to make too. The trickiest part is getting the timing right so the loaf is cooked through, but that’s easily solved by just being careful and checking on the loaf before the full baking time is up.
So, after trying many kinds of vegan banana breads, what changed everything for me was using spelt flour instead of the normal all purpose flour (thank you Oh She Glows!)
You can get light or whole-grain spelt and use either here, though my personal favorite is whole grain. The nutty, earthy taste and ever-so-slightly heavier texture makes it perfect for muffins and loaves. It also makes it all cracked on top as per the picture!
So here it is. Luxuriously nutty and moist in the middle with crunchy walnuts or pecans, this gluten free banana bread really is to die for and perfect for a vegan breakfast.