Go Back
+ servings
Print Recipe
5 from 1 vote

Spelt Oat Date Banana Bread with Cocoa Nibs and Millet Seeds

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 1 (8x4-inch) loaf


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


  • 4 dates, seeds removed and diced
  • 3 tablespoons cocoa nibs
  • 2 tablespoons millet seeds plus more for topping


  • 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.


*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.