I am back with a big one! Speculaas banana bread! We all love banana bread, right? Well, you are going to love this one! A holiday banana bread that fills your home with warm aromatic scents. And the good thing is, this is a healthy banana bread; white whole wheat flour, naturally sweetened with overripe bananas and a bit of maple syrup. No butter required, just some coconut oil. And even with some added dark chocolate chips this banana bread will stay on the healthier side.
This super moist speculaas banana bread (or use gingerbread spice instead and make it a gingerbread banana bread) is also super simple and quick to make. You will have it in the oven in a heartbeat! Let’s bake!
How to make speculaas banana bread?
prepare the batter
I always start with beating the oil and the maple syrup together with a whisk. Followed by adding the eggs (or flex eggs). Once all of that is combined I add the vanilla extract and milk and whisk some more. Now all the wet ingredients for this banana bread are combined together.
To the wet ingredients I add the baking powder, salt and speculaas spice and I whisk again to incorporate these dry ingredients.
All but the flour has been incorporated now. I switch from a whisk to a large wooden spoon to stir in the white whole wheat flour until it is just combined. Don’t worry about a few lumps! Now is also when I fold in extra add-ins like chocolate chips, nuts or orange zest. The batter for this speculaas banana bread is ready now.
Pour the batter in a tin
I grease a loaf pan (I use a 9×5-inch pan) and pour the batter in. For a pretty effect I sprinkle some extra speculaas spice on top and run the tip of a knife across the batter creating a nice swirl. But this is totally optional. It just makes your banana bread look extra pretty.
Bake it!
Place the loaf tin in the middle of the rack in a preheated oven. The banana bread is ready after about 55-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Let it cool off
The speculaas banana bread is ready. Now it just has to cool off. I usually let it cool off in the tin for 10-15 minutes and after that I transfer it to a wire rack to cool for another 20 minutes before slicing. I know, that is the hardest part about baking this bread, waiting until it has cooled enough to eat it!
Optional add-ins
- dark chocolate chips
- chopped pecans
- orange zest
This classic with a twist is loved by all 4 of us here. I hope you will enjoy it as well. It is
fluffy – moist – naturally sweetened – a family favorite – and so irresistibly delicious
I eat a slice with my coffee in the morning. We even have it for breakfast sometimes. My kids love this for dessert with some homemade ice cream. Looking for more dessert inspo? What about this chocolate bark, no bake chocolate chip cookie dough bites, Dutch apple pie or these delicious almond cups?
Speculaas banana bread
Equipment
- 9×5 inch loaf pan
Ingredients
- 125 ml coconut oil (=½ cup)
- 100 ml maple syrup (= approx. ⅓ cup)
- 2 big eggs (or 2 batches of flex eggs)
- 375 gr overripe bananas (mashed)(=1¼ cup)
- 60 ml unsweetened almond milk (approx. ¼ cup)
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¾ tsp fine grain sea salt
- 3 tsp speculaas spice* (or sub gingerbread spice*)
- 210 gr white whole wheat flour (1¾ cup)(or use regular all purpose flour. An other option is ½ regular whole wheat flour and 1/2 all purpose flour)
OPTIONAL ADD-INS
- ½ cup dark chocolate chips
- ½ cup chopped and toasted pecans
- 1 tbsp orange zest
Instructions
- Preheat the oven to 175C/350F.
- Start by beating the oil and the maple syrup together with a whisk. Then add the eggs (or flex eggs) and the mashed bananas. Once all of that is combined, add the vanilla extract and milk and whisk some more. Now all the wet ingredients are combined together.
- To the wet ingredients add the baking powder, salt and speculaas spice* and whisk again to incorporate.
- Switch to a large wooden spoon to stir in the flour until it is just combined. Don't worry about a few lumps! Now is also when extra add-ins like chocolate chips, nuts and/or orange zest can be added.
- Grease a loaf pan (I use a 9×5-inch pan) and pour the batter in. For a pretty effect sprinkle some extra speculaas spice on top and run the tip of a knife across the batter to create a nice swirl (optional).
- Now place the loaf tin in the middle of the rack in a preheated oven. The banana bread is ready after about 55-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Let it cool off in the tin for 10-15 minutes and after that transfer it to a wire rack to cool for another 20 minutes before slicing.
- Store at room temperature for 1-2 days, in the refrigerator for up to a week or freeze it (sliced). Refrigeration and freezing does make it less moist and fluffy.
Notes
DID YOU MAKE THIS RECIPE?
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Thanks for the recipe Marielle. I love gingerbread spices, so I had to try this banana bread. I used whole wheat spelt flour and off course I added the optional chocolate chips. It was the best banana bread I ever baked and a big hit with my visitors. So I’ll be making this one more often.
I am so happy to hear this! Thanks! And good to hear you tried spelt flour and it worked!