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Weekend Recipe: Spelt Banana Dark Chocolate Fig Mini Loaves



(Maggie Harriman/ The Stanford Daily)
(Maggie Harriman/ The Stanford Daily)

Few things are better or more comforting than warm banana bread on a cold and blustery morning. Except for when that banana bread has chocolate, and a lot of it. And when you add dried figs into the mix, you’ve really found the perfect combination.

Who wouldn’t want to munch on a mini loaf of healthy banana bread for breakfast, or for a nutritious snack? Since we’re trying to keep that New Year health kick on a roll, this recipe is refined sugar-free, vegan, and made whole grains. Loaded with antioxidant-rich dark chocolate and sweet dried figs, this banana bread is a perfect healthy treat to whip up and enjoy with your coffee on a chilly rainy day.

(Maggie Harriman/The Stanford Daily)
(Maggie Harriman/The Stanford Daily)

Level: Medium

Prep Time: 15 minutes

Bake Time: 17-19 minutes

Serves: 8 mini loaves



2 cups spelt flour

1/4 cup coconut sugar

2 big mashed bananas

1 cup almond milk

1/4 cup maple syrup (honey works well too!)

3 tbsp coconut oil

1 tsp apple cider vinegar

1 tsp vanilla extract

1 tsp cinnamon

2 tsp baking powder

1/2 tsp baking soda

1/2 cup dark chocolate chips (more is fine if you’re crazy about chocolate, like me)

1/3 cup chopped dried figs


(Maggie Harriman/The Stanford Daily)
(Maggie Harriman/The Stanford Daily)


  1. Preheat your oven to 350 F.
  2. Add the spelt flour, coconut sugar, baking powder, baking soda, and cinnamon to the wet ingredients, and mix until everything is thoroughly combined.
  3. Fold the dark chocolate chips and chopped dried figs into the batter.
  4. Divide the batter evenly into a mini loaf pan of 8 loves.
  5. Bake the bread for 17-19 minutes, or until an inserted toothpick comes out clean.
  6. Enjoy, especially with a cup of coffee or tea!