Banana bread with toasted walnut cinnamon swirl from At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole spelt flour for sprouted spelt flour, and soy milk for almond milk.

  • KNivia on March 16, 2026

    I literally bought extra bananas to make this! I also, as always with loaf breads doubled the recipe to freeze 1 loaf. And I’m so glad I did as this is such a good banana bread recipe! I love the cinnamon crunch swirl in the middle and it’s not GF but because it uses spelt flour I having a gluten sensitivity can still eat a piece without feeling terrible. It’s also just plain easier than my GF banana bread recipes. I plan to make the pumpkin version soon!

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