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  • Prep-time: / Ready In:
  • Makes 4 mini loaves

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

Spelt Banana-Walnut Bread mini loaves wrapped in parchment paper with a green ribbon bow

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

  1. 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.
  2. 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.
  3. Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pans on a wire rack.

Comments (3)

(5 from 1 votes)
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Jayne3 weeks ago
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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.

Nancy3 weeks ago
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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.

Jayne3 weeks ago
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Nancy, I’m a celiac and I plan to sub oat flour for the spelt. Wish me luck!

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about the author

Katie Simmons

Katie is a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special concerns including gluten-free, oil-free, plant-based, and low-residue diets. Outside of the kitchen, she is a fitness instructor for Equinox, with over 13 years experience in the fitness industry. Learn more at her Plants-Rule website.

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