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Oil-free Banana Beer Bread

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  • Author: Annie
  • Yield: 1 1x


A dense, moist sweet bread that has intense banana-nut flavors with just a touch of beer. Use chopped pecans or walnuts instead of the cacao nib, or add chocolate chips if you crave a little additional sweetness.


  • 1 cup spelt flour
  • 1 cup whole wheat pastry flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. allspice
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cardamom
  • 1/4 tsp. sea salt
  • 3 very ripe bananas
  • 2/3 cup coconut sugar
  • 1/2 cup unsweetened Sunbutter
  • 1/2 cup Belgian White beer, such as Shock Top
  • 2 Tbsp. molasses
  • 2 tsp. vanilla extract
  • 1/3 cup cacao nibs, plus more for sprinkling on top


  1. Line an 8-inch x 4-inch loaf pan with parchment and preheat the oven to 350-degrees F.
  2. In a large bowl whisk together the flours, baking powder, baking soda, spices and salt. Set aside.
  3. In the bowl of a food processor add the bananas, coconut sugar, Sunbutter, beer, molasses and vanilla extract and process until thoroughly combined. A few pieces and chunks of bananas are fine.
  4. Pour the wet ingredients into the dry and stir to thoroughly combine. Fold in the cacao nibs, if using. Scrape the batter into the prepared loaf pan, tap pan on the counter a few times and then sprinkle a handful of cacao nibs over the top of the batter. Bake for 50-60 minutes or until the top feels firm springs back when touched. Let cool in the pan for about 10 minutes, then carefully remove loaf and let cool completely on a wire rack.


  • Serving Size: 12
  • Calories: 244
  • Sugar: 19
  • Sodium: 159
  • Fat: 6
  • Saturated Fat: 1
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 43
  • Protein: 5
  • Cholesterol: 0