1 3/4 cups (210 g) spelt flour (whole wheat, unbleached all-purpose, or gluten free blend
1/2 cup sweetener, finely chopped dates or date puree/syrup/ date sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of mineral salt
1/3 cup applesauce
1 teaspoon vanilla extract
3 large overripe bananas (about 1 1/2 – 2 cups (350-400g), mashed
1/4 cup (56 ml) plant-based milk almond, soy, oat
1/2 cup chopped walnuts
1/4 cup chocolate chips
1 teaspoon cinnamon
Preheat oven to 350 degrees F.
In a medium sized mixing bowl, mash the bananas and add the applesauce and vanilla extract mix together.
Add the flour, sweetener, baking soda, baking powder and salt, and mix well (don’t over mix; just until the flour is combined). Batter will be slightly thick and a few lumps are fine. If mixture seems too thick, add more plant-based milk, especially if using heavier flours such as whole wheat or whole spelt( add walnuts, choc chips and cinnamon if using).
Pour batter into a parchment lined loaf pan (or lightly greased).
Bake for around 1 hour. Ovens vary, so keep an eye on it. You can test the bread with a knife in the center of the loaf, if it comes out clean it should be ready. Allow to cool for 10 minutes before slicing.