Spelt Oat Date Banana Bread with Cocoa Nibs and Millet Seeds

Breakfast, Healthy, Healthy (ish), Snacks

Spelt Oat Date Loaf w/ Cocoa Nibs & Millet Seeds

How was your long weekend? I ended up staying in the apt all weekend long with the oven cranking, testing Valentine’s Day recipes. Yeah, that holiday is flying towards us quickly, have you seen the drug stores?! They’re like Valentine’s Day vom-ed everywhere.

I’ve also continued my diet situation and I’m feeling really good…except for those moments when a chocolate cake is on the counter and I have to stay N-O. DA STRUGGLE.

Spelt Oat Date Loaf w/ Cocoa Nibs & Millet Seeds

One thing that I feel super chill about eating is this banana bread. The coziest of cozy foods will always and forever be banana bread. This is a bit of a healthier iteration utilizing spelt flour (my favorite) and oat flour. The butter was replaced with olive oil. There’s only a lil’ bit of brown sugar to make it taste delicious but it could easily replaced with coconut nectar or brown rice syrup, if needed. And I love the additions of cocoa nibs, millet seeds and dates. It’s a banana bread that’s yes, moist (shudder), but filled with great texture and flavor.

Spelt Oat Date Loaf w/ Cocoa Nibs & Millet Seeds

Spelt Oat Date Loaf w/ Cocoa Nibs & Millet Seeds

Spelt Oat Date Loaf w/ Cocoa Nibs & Millet Seeds

It’s a good breakfast situation. I say make it at night and eat it slice by slice, one day after next. This banana bread was adapted from the one in The Year of Cozy. I’d say it’s its healthier cousin that can make you feel badly about yourself for loving pizza as much as you…but nicer and way more chill.

Spelt Oat Date Loaf w/ Cocoa Nibs & Millet Seeds

Spelt Oat Date Banana Bread with Cocoa Nibs and Millet Seeds

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 1 (8x4-inch) loaf

Spelt Oat Date Banana Bread with Cocoa Nibs and Millet Seeds

Ingredients

    Dry Mix:
  • 1 cup spelt flour
  • 1/2 cup oat flour, plus a handful of old-fashioned oats for topping (*see below in "notes" on how to make oat flour)
  • 1/4 cup brown sugar
  • 3/4 teaspoon salt
  • Wet Mix:
  • 1/3 cup olive oil
  • 3 ripe yet firm bananas, mashed
  • 1 teaspoon baking soda
  • 2 tablespoons coconut nectar or brown rice syrup (if you don’t have either of these, you could skip them entirely)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • Mix-ins:
  • 4 dates, seeds removed and diced
  • 3 tablespoons cocoa nibs
  • 2 tablespoons millet seeds, plus more for topping

Directions

  1. Preheat oven to 350 degrees F. Grease a 8 x 4-inch loaf pan and set aside.
  2. In a large bowl, whisk together the spelt flour, oat flour, brown sugar and salt.
  3. In another medium bowl, combine the mashed bananas and baking soda; mix. Then add the coconut nectar or brown rice syrup, egg and vanilla extract. Fold the dry ingredients into the wet and mix until speckles of flour disappear. Fold in the diced dates, cocoa nibs and millet seeds.
  4. Transfer the batter to the loaf pan and smooth out the top. Sprinkle the top of the loaf with oats and millet seeds. Transfer to the oven to bake for 40 to 45 minutes, until a skewer inserted into the center comes out clean.

Notes

*To make oat flour, add 1/2 cup oat flour to a food processor or blender; pulse until very fine. Measure out to ensure that it measures out to 1/2 cup of flour. Proceed with recipe.

http://www.acozykitchen.com/spelt-oat-date-banana-bread/

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30 Comments

  • Reply Miranda | Miranda's Notebook January 19, 2016 at 12:26 am

    I adore banana bread, so it’s great to have this healthier version. It looks fantastic and the perfect treat for a cold January day! Looking forward to your V-Day inspired recipes 🙂 xxx

  • Reply Abby @ The Frosted Vegan January 19, 2016 at 5:51 am

    Girrrrlll how did you know I got a big ol’ bag of cocoa nibs and was looking to use them? This is happening and I’m going to eat the whole loaf this week, no apologies.

    p.s. I’m going to be in LA in March and kind of want to hug Amelia. xo

    • Adrianna Adarme
      Reply Adrianna Adarme January 19, 2016 at 10:03 am

      YASS! I had a bunch too and it added some nice texture and chocolate vibe to this. And let me know if you wanna get coffeez! xoxo

  • Reply Nicole @ Young, Broke and Hungry January 19, 2016 at 8:27 am

    You read my mind! I was thinking of making banana bread today, but wanted a recipe not loaded down with sugar and other crap. Can’t wait to try this.

  • Reply Heather January 19, 2016 at 9:52 am

    3/4 cup of salt?! That’s gotta be a misprint, right? Otherwise, this sounds like an awesome recipe!

    • Adrianna Adarme
      Reply Adrianna Adarme January 19, 2016 at 10:04 am

      AHH! Yes, that would’ve been awful. Just changed it, thanks for the heads up.

  • Reply Katrina @ Warm Vanilla Sugar January 19, 2016 at 10:01 am

    This bread look SO good!! Love the spelt flour in there 🙂

  • Reply Rahul @ samosastreet January 19, 2016 at 12:05 pm

    This banana bread looks fabulous! I’ve been trying to find a new recipe that uses spelt flour, so I’m really looking forward to trying this one.

  • Reply genevieve @ gratitude & greens January 19, 2016 at 12:06 pm

    I don’t know anyone who doesn’t like banana bread- it was my favourite growing up and it’s still my favourite! Plus it makes your entire home and kitchen smell warm, cozy, and delicious <3

  • Reply Samantha @ What's Up, USANA? January 19, 2016 at 2:07 pm

    Ohh this looks great! I grew up eating banana bread (my grandma would send us a loaf or two every year around Christmas time). So excited to see a healthier version! 🙂 I’ll have to try it out!

  • Reply Eden Passante January 19, 2016 at 2:13 pm

    This looks so good for breakfast! Love banana bread and this looks like a great version of the classic!

  • Reply Megan (Cozy Eats) January 19, 2016 at 2:52 pm

    I feel you with the eating healthy struggle. There’s currently banana nutella muffins sitting on my counter. I will have to try your healthy banana bread soon for sure. 🙂

    • Adrianna Adarme
      Reply Adrianna Adarme January 19, 2016 at 4:40 pm

      The struggle against eating ALL the sweets is so hard. :/

  • Reply Jane January 19, 2016 at 4:38 pm

    Just last week I was looking at different recipes for Banana Bread and my all time favorite is from the Silver Palate cookbook, but I don’t appreciate the amount of sugar involved with most banana bread recipes. I recently found your blog from following the PBS food tumblr account and saw your recipe for some delicious looking steelcut oats. The second I clicked on your blog, I was immersed and am now an active reader.
    Thank you for your recipes and blog posts!

    • Adrianna Adarme
      Reply Adrianna Adarme January 19, 2016 at 4:39 pm

      Oh that’s so awesome! Welcome! Hope you enjoy some of the recipes. This banana bread definitely is on the less sweeter side (a friend of mine said it wasn’t sweet enough but it’s supposed to be a bit healthy). xo

  • Reply Lindsey January 20, 2016 at 6:42 am

    This looks wonderful! I too, have been trying to “healthify” my weekend baked goods, the struggle is real. Putting this on the menu for cozy kitchen, podcast listening time.

    Curious…could I use honey instead of the coconut nectar/brown rice syrup? And for the millet, do you use hulled millet or millet grits?

    Can’t wait to whip it up!

    • Adrianna Adarme
      Reply Adrianna Adarme January 20, 2016 at 10:56 am

      Nice! And yes, you absolutely could use honey. And I used hulled millet.

  • Reply Ana @ Ana's Rocket Ship January 23, 2016 at 1:07 pm

    You’ve definitely taken banana bread to the next level with this!!!

  • Reply Lindsay January 24, 2016 at 6:12 am

    Made this yesterday and I was so excited about it because it has all of my favorite ingredients but it was very crumbly and dry. Any suggestions for next time?

  • Reply immaEATthat and That and THAT - Yeah...Immaeatthat February 3, 2016 at 12:01 am

    […] i wanna make a cocoa nib bread. […]

  • Reply Jerilyn February 25, 2016 at 12:07 pm

    Hi, I am new to your website and this bread looks great. Can you tell what size bananas you used and/or the amount of mashed puree it made for your recipe, thanks!

    • Adrianna Adarme
      Reply Adrianna Adarme February 25, 2016 at 2:06 pm

      Hi Jerilyn, These are average sized bananas. The 3 bananas all mashed up should equate to about 1 cup. Hope that helps! Let me know how it goes. 🙂

    • Reply Jerilyn February 25, 2016 at 5:34 pm

      Thanks so much for your reply. Now I know how to proceed! 🙂

  • Reply Jerilyn March 5, 2016 at 6:59 pm

    I made this quick bread last night and it is very good! Thank you for the recipe!

    I used what I had on hand; grapeseed oil to replace the olive oil and mini Enjoy Life brand chocolate chips to replace the cacao nibs. I used 1/2 tsp., not 3/4 tsp. salt and thought the balance of flavors worked well with this amount of (sea salt).

    I baked the bread in 3 baby loaf pans (5″x 3″) and they took 36 minutes and they were done.

    The flavors today after sitting at room temperature since last night are even better than warm from the oven.

    Thanks again for this winning recipe. I am sure I will be making it often.

  • Reply Jerilyn March 5, 2016 at 7:02 pm

    P.S. I used maple syrup to replace the liquid sweeteners that were listed because that’s what I had on hand.

  • Reply spelt oat date banana bread | Feeding Joshua September 22, 2016 at 5:18 pm

    […] I brought this year, which was also a huge hit, was a new recipe from A Cozy Kitchen – banana bread, featuring dates and millet seeds. It was yummy! Not very sweet at all (tempted to replace the […]

  • Reply Indy February 7, 2017 at 3:23 pm

    Well I’ll be damned. Turned out very moist and very tasty.

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