Spelt Chocolate Chip Banana Bread & The Truth About Cravings

The human body is a very smart piece of equipment. When fueled correctly, it has the power to both operate efficiently and heal itself naturally. It also communicates with us on a daily basis through a number of ways – digestion, skin and cravings to name a few.

Cravings for example are a signal that something’s amiss; our bodies are simply seeking balance. Salty snacks sound so appealing when we are stressed, as sodium works to suppress the production of stress hormones. When we are tired, it’s those sweet carbs that call our name. Breaking it down however, it makes total sense. Glucose – the chemical makeup of carbohydrates – is our body’s natural form of fuel. Sweet cravings are therefore a cry for energy! The trick is in the choices you make to satisfy those cravings. Instead of that late night dessert, go to bed. Instead of reaching for that cookie your co-worker brought to work, take an invigorating walk around the block. And then of course there is having healthier foods on hand when you just need a little something.

The other day a craving for chocolate chip banana bread hit me hard. I’ve always had a sweet tooth, yet this longing was so specific, I knew there was nothing else I could do but up and bake banana bread. And because this recipe is so easy, I was able to create, bake and eat in just an hour’s time. Not only is it vegan and lower in sugar than your average banana bread, but it is also made with spelt flour, which has a host of nutrients and is more easily digestible than commercial wheat. Therefore I could feel good about slicing right in, as there is nothing better than a baked good fresh from the oven, especially one that nourishes us body and soul.

Spelt Chocolate Chip Banana Bread

  • 5 cups organic sprouted spelt flour
  • 5 tsp baking soda
  • ¼ tsp sea salt
  • 2 ripe bananas, mashed
  • ½ cup pure organic pumpkin (not pumpkin pie mix)
  • 3 tablespoons coconut oil, melted
  • ½ cup coconut nectar
  • 1 tsp vanilla
  • 1/3 cup gluten and dairy free chocolate chips (optional)

Preheat oven to 350 degrees. Line a bread baking pan with parchment paper. In a large bowl, sift together dry ingredients. In a separate medium bowl, whisk together bananas and pumpkin until blended. Add remaining wet ingredients and stir to incorporate. Add wet ingredients to bowl with dry and beat until batter is formed. Fold in chocolate chips if using. Transfer to pan and bake 41-44 minutes until toothpick comes out clean.