When it comes to quick bread, I’m really not a fluffy kind of person. I prefer loaves that are rich, hearty, and fulfilling – like this spelt banana bread. It’s 100% whole grain and low fat, yet wonderfully tender and lightly moist. And to make it fun, I use leftover dairy-free creamer for the liquid. It adds sweetness, richness, and flavor.
Dairy-Free Spelt Banana Bread to Pair with Your Coffee
If you’ve been taste testing dairy-free creamers, this spelt banana bread is a great way to use up the overflow. But it’s also a delicious use for your favorite creamer, or even a good reason to buy that new flavor you’ve been eyeing. To cover the bases, we have answers to some creamer FAQs, along with some other ingredient, storage, and serving suggestions.
What Flavor of Dairy-Free Creamer should I use in this Spelt Banana Bread?
Caramel Creamer gives this spelt banana bread a bananas foster vibe that is delicious. But vanilla, hazelnut, maple, or even pumpkin spice creamer would also be delicious. Plain unflavored dairy-free creamer is also fine, but make sure it is sweetened. I originally created this recipe with Silk Almondmilk Creamer, which does come in a range of flavors.
Can I Use a Sugar-Free Creamer?
It’s important to use a sweetened creamer, since there is no other sweetener in this recipe. I prefer to use a dairy-free creamer that’s sweetened with a regular sugar, because I’m not a fan of sugar-free sweeteners in baked goods. They can negatively affect the texture and often cause flavors that are somewhat off.
What if My Creamer is Unsweetened?
If it is unsweetened, you can simply add sugar with wet ingredients. I like to use 1/2 cup packed brown sugar, but cane sugar works as well. This gives the bread a light sweetness.
Is it Okay to Use Non-Dairy Creamer?
Some dairy-free creamers are labeled as “non-dairy,” but some “non-dairy” creamers do contain a small amount of milk protein. Be sure to read the label carefully. See this post for more information: Why Some Non-Dairy Foods Contain Dairy.
Is there a Good Substitute for the Creamer?
You can use lite canned coconut milk or a 50/50 blend of regular canned coconut milk and water. I like to add vanilla, about 1 teaspoon, if using coconut milk. Also, you will want to add sugar (about 1/2 cup white or brown sugar) with the wet ingredients.
Can I Add More Banana?
Definitely! I was going for a bread that holds up well for toasting. But you can add some more banana if you want a moister, more banana-y spelt banana bread.
Does this Spelt Banana Bread Freeze Well?
It freezes great! I actually enjoy this as a toasting bread from the freezer. Within 1 day of baking the bread, I slice, wrap, and freeze it. When hungry, I pop a frozen slice or two in the toaster.
What Spreads are Good on this Spelt Banana Bread?
It’s great with a slather of nut butter for breakfast, some buttery spread for a snack, or a drizzle of honey or maple syrup for a treat. When I’m craving something that’s sweet and creamy, I whip together the quick spread that’s listed in the notes of this spelt banana bread recipe.
Special Diet Notes: Spelt Banana Bread
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Just be sure to choose a creamer that suits your dietary needs.
- 2 cups spelt flour (can sub whole wheat flour)
- ⅝ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder (reduce to ⅛ teaspoon for higher altitude)
- ½ teaspoon ground cinnamon (optional)
- 1 cup mashed very ripe banana
- 2 tablespoons dairy-free buttery spread (can sub oil)
- 1 teaspoon apple cider vinegar
- 1 cup sweetened dairy-free creamer (I use Silk Caramel Creamer; see post above for options)
- 2 tablespoons oats, for garnish (optional)
- Preheat your oven to 350ºF. Grease an 8x4-inch loaf pan and line it with parchment paper so that the long edges hang over the edge a little (to easily lift the loaf out).
- In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.
- Place the banana, buttery spread, and vinegar in a mixing bowl and blend with a hand mixer until relatively smooth.
- Add the creamer and flour mixture to your mixing bowl, and stir until combined. Do not over mix; a few small lumps are okay.
- Scrape the batter into your prepared loaf pan, and even it out. Sprinkle the batter with the oats, if desired.
- Bake the bread for 45 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Let the bread cool in the pan for about 10 minutes, and then remove to a wire rack to cool completely.
- Leftover bread can be wrapped and stored at room temperature for a couple of days, or frozen for longer keeping.