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

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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Serving Size: 1 (8x4-inch) loaf

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

  • Preheat oven to 350 degrees F. Grease a 8 x 4-inch loaf pan and set aside.
  • In a large bowl, whisk together the spelt flour, oat flour, brown sugar and salt.
  • 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.
  • 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.
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  • Reply Indy February 7, 2017 at 3:23 pm

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

  • 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 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.

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