We like our banana bread (a lot). It's the ideal way to use up those overly spotty nanners on your kitchen counter that beg to be devoured. We've made the solution to the spotty banana problem real simple by creating a fail-proof bread recipe to make your bravest nana dreams come true. With the crunchiness of the almonds and chew-y-ness of the raisins, we believe it's a very munchy combination.

It's taken many tries and equally as many fails to come up with this recipe. We've tried adding no oil whatsoever, took the sugar content down a notch, added chocolate chunks etcetera. Because we're not the biggest fan of oil, we kept it relatively low in oil-content, but we like our fluffiness so it was one thing or the other. This combination seems to be the ideal compromise. 

BAKING TIME: 50 minutes (10 minutes prep time) // SERVINGS: 10 slices // MEAL: SNACKS


- 1,5 cups spelt flour
- 1tsp baking powder
- 1tsp baking soda
- 1/2 cup cane sugar
- 1tsp vanilla sugar
- 1/2 cup oil (sunflower or coconut oil)*
- 1tbsp chia seeds
- 1 cup almond milk
- 1 mashed banana
- 1tbsp apple cider vinegar or lemon juice
- 1tbsp almonds, roughly sliced**
- 2tbsp raisins


1. Preheat your oven to 180°C or 356°F. In a bowl, mix together the dry ingredients. These are flour, baking power, and soda, cane sugar, vanilla sugar, raisins, and almonds.
2. Mash the banana in a smaller bowl and add the chia seeds, almond milk, and apple vinegar. Mix well and put aside for 3 minutes until the chia seeds have thickened the mixture.
3. Add the wet ingredients to the dry along with the oil. Mix thoroughly.
4. Pour the batter in a lined cake tin and bake for 40 minutes on 180°C, then cover with a silicone baking sheet (or regular parchment paper) and bake for an additional 10 minutes.
5. Leave the bread to cool down for at least 15 minutes, preferably 1,5 hours.

*recipe can be made without oil, but the bread will be far less fluffy and more dense
**optional: use chocolate chips instead of almonds and raisins 

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