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Photo by Inbal Bar-Oz

Spelt banana bread loaf

A deliciously indulgent loaf cake that everyone can eat, recipe by Silvia Nacamulli

My good Israeli friend Einav turned vegan and mentioned that she had changed my recipe for  a pear and chocolate loaf into vegan banana bread. I was wary when she mentioned the recipe, but I must admit that it’s delicious. I tweaked it slightly and all the people I made it for could not believe had no eggs in it. The key is to whisk it thoroughly.  Spelt flour gives it a nutty flavour but you could use regular flour instead if you prefer.

Photo by Inbal Bar-Oz


300 g ripe bananas (approx. 3)

180 ml light olive oil

180 g demerara sugar

180 g spelt flour

1 tbsp baking powder

70 g dark chocolate, chopped

Pinch of salt



Preheat the oven to 180C fan.


Mash the peeled bananas with a fork, add the oil and mix well with an electric mixer or hand whisk until smooth. Add the sugar and whisk again for about a minute.


Sieve in the spelt flour and baking powder. Gently fold them together, making sure there are no lumps. Add a pinch of salt and stir again.


Fold in most of the chopped chocolate keeping a handful aside.


Transfer the mixture into a lined loaf tin. Scatter the remaining chocolate over the top.


Bake for about 40 minutes until a cocktail stick comes out dry. If still wet bake for longer.


Cool on a wire rack and either serve warm or at room temperature.


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JVS: Jewish - Vegan - Sustainable
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