Honey Banana Bread

I absolutely love this so much. And so does my friends and family. Whenever I bring it to school, it will be gone within minutes. I always try to slower the time for it to be gone so quickly.

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1) I eat it with my closest friend at a place far away from my other classmates, or
2) I offer them 1 piece and quickly cover it, or
3) I bake more and share (rarely)
I don’t like baking for many people tbh. I’m selfish. HAHAHAH. Nahhh I only like to bake/cook for the people I cherish a lot and not just anyone.

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Honestly I don’t fancy some of my classmates so I don’t like sharing with them. But I still offer them. One, just one. Or maybe two. If they compliment me. HAHAHAH! But I will be reluctant. I can just let my closest friends freely eat all they want πŸ˜€

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This recipe is no fail, absolutely delicious, whole grain, healthy, hearty, easy, yummy, naturally sweet, guilt free, perfect!

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CHOCOLATE CHIP HONEY BANANA BREAD
1 large banana (preferably a banana with lots of brown spots, overipe banana works best)
1 egg (vegan option: chia/flax egg)
2 1/2 tbsp coconut oil
4 tbsp honey (vegan option: pure maple syrup or agave)
7 tbsp oat flour*
7 tbsp spelt flour*
1/2 tsp baking powder
1/4 tsp salt
2 tbsp hot water
1/3c chocolate chips
In a large mixing bowl, mash your banana, crack and beat your egg. Add coconut oil and honey. Mix until well combined.
In another bowl, combine both flours, baking powder and salt. Gently stir until well mixed.
Pour the dry ingredients into the wet and mix until just well incorporated.
Add hot water and mix well.
Fold in chocolate chips.
Preheat your oven to 160Β°C (180Β°C if using pure maple syrup or agave) and grease your loaf pan.
Bake for 45 minutes or until the top turns golden brown and a toothpick in the middle comes out clean.
*sub for other flours at your own risk. I’ve found that this combination gives the best texture πŸ˜‰

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9 Comments Add yours

  1. Isabel says:

    Hi! Can’t wait to try this but I also do not have spelt flour. Do you think I could sub this with more oat flour or almond/buckwheat/another type of flour? Can’t wait to make it! Planning on bringing it to a potluck this week, so excited 😊

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    1. Hey dearie, I found that this combination gives the best texture that’s why I prefer using half spelt half oat but yes it is totally fine to use all oat flour! The result will just not be exactly the same. If you have whole wheat flour, you can check out my whole wheat banana bread recipe which does not call for spelt flour πŸ˜‰ have fun!! xx

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  2. yw says:

    is it okay if i sub spelt for buckwheat flour? and not use the coconut oil at all?

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    1. Buckwheat flour is GF and I’ve never tried so I believe the texture and result will not be the same. It is highly recommended to use coconut oil because it adds to the flavor of the bread. If you do not wish to use oil, sub with more banana or even yogurt (:

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  3. Patcha says:

    Hey, these look delicious and I would love to try them but spelt flour is quite difficult to find here. Do you have any other healthy substitute you’d recommend? Thanks!

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    1. honeystarx says:

      Thank you! Oh I honestly have never tried baking with other types of flour but I suppose whole wheat flour would work too! Good luck xx

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  4. Elvira says:

    Looks delicat! Have to try it πŸ˜€

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    1. honeystarx says:

      It definitely is. Yes do try it xx

      Like

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