- Prep-time: / Ready In:
- Makes 4 mini loaves
- Serving size: ½ mini loaf
- Print/save recipe
These adorable mini loaves of banana-walnut bread are just right for healthy snacking or a warm breakfast treat. Spelt flour lends a mild nutty flavor to the loaf, while caramel-like dates add a natural sweetness that doesn’t taste too sugary. Feel free to swap out the walnuts for pecans or Brazil nuts if you like those better. Happy baking!
From plants-rule.com
By Katie Simmons,
Ingredients
- ½ cup chopped walnuts
- 1½ cups mashed ripe banana
- ¾ cup pitted dates
- ¾ cup unsweetened, unflavored almond milk
- ¼ cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 1 cup spelt flour
- 1 cup brown rice flour
- 2 teaspoons ground cinnamon
- 1½ teaspoons regular or sodium-free baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350°F. Line four mini (5½ x 3½-inch) loaf pans with parchment paper. Spread walnuts in a shallow baking pan and bake 10 minutes or until toasted and fragrant. Let cool.
- In a blender combine the next five ingredients (through vanilla). Cover and blend until smooth. In a large bowl whisk together the remaining ingredients. Add banana mixture to flour mixture. Stir to combine. Fold in all but 2 tablespoons of the walnuts. Divide batter among prepared loaf pans. Sprinkle with the remaining 2 tablespoons of walnuts.
- Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pans on a wire rack.
Nutritional Information:
Per serving (½ mini loaf): 259 calories, 49 g carbohydrates, 6 g protein, 5.7 g total fat, 0.7 g saturated fat, 0 g cholesterol, 307 mg sodium, 5.9 g fiber, 15 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (12)
(5 from 7 votes)I followed the recipe as written (unlike basically everyone else who has posted) except I baked 55 min in an 8.5x4.5in loaf pan and it turned out beautifully. It has just the right amount of sweetness without making your teeth itch or feeling like cake. It slices beautifully. It feels hearty without being gummy or heavy. I would repeat this recipe.
I used Spelt & almond flour because that's what I had. These are delicious. I may cut back on the dates the next time. A keeper recipe.
Super easy recipe and came out great! I used half oat and half sorghum flour (that's all I had in pantry!), doubled the recipe and did half cinnamon and half cardamom. I used a loaf pan and a muffin pan because I do not have mini loaf pans. The muffins were done in about 25 minutes, the loaf 35-40. Very delicious and appreciate it sweetened with dates and bananas! I will definitely make this again (and again :)
Made these using oat and almond flour in place of Spelt. Really love how rich and moist these are. A perfect breakfast on the go.
Please include nutrition information for my patients with diabetes, and thank you!
You can get the whisk app. Copy and paste the recipe ingredients. It will tell you the nutritional information.
Can you use Whole wheat flour in place of Spelt flour? Also, I do not have Brown rice flour so can I sub it with white rice flour?
What adjustments are necessary to make this in one bigger loaf pan?
Can’t stop eating this! I have celiac disease so I have to eat gluten free. I subbed 1/2 cup sorghum flour and 1/2 cup oat flour for the spelt, and it was great. I will be making this again.
Did you try using all oat flour?
Dear friend, I see this delicious looking recipe calls for Spelt flour. I am wondering what to use as a substitute as this has gluten. Not good for anyone with Celiac Disease or a gluten allergy. Thank you so much.
Nancy, I’m a celiac and I plan to sub oat flour for the spelt. Wish me luck!