Updated: Feb 18
When I first met my husband, he was a total junk addict. I, on the other hand, am a Registered Holistic Nutritionist educated at the Canadian School of Natural Nutrition, and very conscious of what I put into my body (and my kids' bodies) each day.
I remember the first time I made my vegan banana bread for him. He said "um no"...meaning "not in a million years would I consider this "dessert" and please don't bother making this healthy, tasteless crap for me again." Well, I didn't give up. I continued to make my healthy meals and snacks because that's what I wanted to eat and that's what I wanted my daughter to eat.
After five years of living together, when he saw the bananas starting to turn brown he dropped subtle little hints such as, so you making banana bread anytime soon?". I would say it was one of his top favourite "treats" that I made. He later convinced me to add chocolate chips, and I did, but that is totally optional. In order to keep it vegan, though, you need to use pure cocoa nibs or carob chips. I should also let you know that I have made this banana bread for many people who do not necessarily eat a vegan diet, or even a healthy diet for that matter, and they all loved it. I bring it to parties, friends' houses, pot lucks and I even pack it in the kids' lunches. This recipe passes the kid test - they love it!
My recipe calls for spelt flour - I often use it. I NEVER use white flour or even whole wheat flour in any of my cooking because it is void of nutrients and can wreak havoc on our digestive systems. Spelt is an "ancient grain" and is rich in fibre. It is NOT gluten free but it is significantly higher in protein that wheat, is higher in B vitamins, and is easier to digest. It is easily substituted for traditional white flour in most recipes. I also use 100% organic ingredients in this recipe. Generally for many of my recipes, I use about 85% organic ingredients and I think the key to good food is starting with fresh, wholesome nutrient-dense ingredients. Try this recipe. You'll love it. If people mock the vegan philosophy, just don't tell them...they'll never know :)
2 cups spelt flour
3 tsp baking powder
1 tsp cinnamon
1/2 cup extra virgin olive oil
1/2 cup pure maple syrup
1/2 cup vanilla rice milk (or soy, almond)
2 medium/large over ripe bananas
In a bowl, mix together all dry ingredients.
In a blender, blend together all wet ingredients until smooth.
Pour wet ingredients into dry and stir to combine.
Grease a loaf pan (coconut oil is recommended) and pour in batter.
Bake at 350 degrees for 50 minutes.
Remove from oven and let cool for one hour before serving.