Vegan Banana Bread with Spelt Flour and Walnuts

In a small bowl, mix ground flaxseeds with warm water and let sit for 5 minutes to swell and form a thick binder (flax egg).

Preheat the oven to 180 °C, and line a rectangular loaf pan with parchment paper.

In a larger bowl, thoroughly mash three and a half ripe bananas with a fork into a smooth puree. Set aside the remaining half banana for garnishing the top. Add the melted coconut oil, coconut sugar, and the prepared flax egg to the banana puree and mix everything well.

In another bowl, use a whisk to combine the whole-grain spelt flour, baking soda, baking powder, ground cinnamon, and a pinch of fine sea salt.

Add the dry ingredients to the wet ones and gently fold with a wooden spoon until you get a uniform, combined batter. Be careful not to overmix, as this is what will keep the bread light and fluffy. Finally, gently fold in most of the chopped walnuts.

Pour the batter into the prepared pan and smooth the top. Cut the reserved half banana lengthwise and place it on top of the batter, then sprinkle the entire surface with the remaining chopped walnuts.

Bake in the preheated oven for 45 to 50 minutes. Check with a toothpick if the bread is done (the toothpick should come out clean). Let the bread cool completely on a wire rack before slicing.