Banana Bread with Almonds and Raspberries

speltbananabreadLet me tell you a little story about this banana bread.

It all started when I was browsing one of my latest food blog obsessions, Nourish Atelier. I saw this recipe for banana bread and thought, “You must make this immediately.”

It ended up taking a week or so until I got around to it. But last Saturday, I had a little time so I decided to make it before dinner.

I was wary of how the bread would taste because I’ve never used spelt flour. I pictured some kind of sawdust-tasting loaf that was barely edible, but luckily, it didn’t turn out that way at all.

The spelt just gives the bread a heartier flavor, similar to whole wheat. When you combine it with the caramelized bananas and raspberries, the bread is sweet enough to stand on its own but also a good base for toppings. I put some Irish butter and homemade strawberry chia jam on top and ate a slice with a cup of apricot vanilla tea (another recent obsession). I highly recommend that combo.

Here’s a good song to listen to while you’re drinking tea and eating toast.

Banana Bread with Almonds and Raspberries (slightly adapted from Nourish Atelier)


2 ripe bananas
¾ cup oats
1 ⅔ spelt flour
½ cup almonds, roughly chopped (optional: pres soak the almonds for a few hours if you have time)
2 tsp baking powder
1 cup almond milk
a few drops vanilla extract
1 tbsp lemon juice
t tsp salt
⅛ cup agave syrup or honey (honey is not vegan)
1 tbsp chia seeds
2/3 cup frozen or fresh raspberries (add last)
toppings: a big handful coconut flakes


Heat up your oven to 400 F. Peal and halve the bananas. Warm up a frying pan and add a bit of coconut oil. Fry the banana halves for a few minutes until they are nicely caramelized.

Remove the bananas from the pan and mash in a bowl. Add almond milk, chia seeds agave syrup, vanilla and lemon juice, mix well.

In a separate bowl, mix the rest of the cake ingredients (the dry stuff). Add the banana mix to the dry bowl, mix well with a wooden spoon. Add the raspberries with a spoon, (don’t mash them into the mix)

Grease a cake rectangular baking dish. Spread in the dough evenly. Top with coconut flakes. Bake in the oven for one hour or until a stick inserted in the middle of the loaf comes out almost clean (no wet crumbs).

Take out to cool a bit before serving. Enjoy!

About Emily Wasserman

Hi! My name is Emily and I'm a writer based in St. Louis. If I was stranded on an island and could request three items of food, they would be pain au chocolat, enchiladas, and Neapolitan pizza.
This entry was posted in Bread, Breakfast, Uncategorized, Vegan and tagged , , , , , . Bookmark the permalink.

2 Responses to Banana Bread with Almonds and Raspberries

  1. Wauw, That looks better than mine! So lovely too see 🙂

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