Spelt banana bread with coconut sugar (v)

A low fuss bread that makes an excellent afternoon tea.
Makes 1 small loaf or cake, to serve 6 to 8; double quantities for a larger version.

Author: Bite-Sized Thoughts.

Original post (with pictures) here.

3 medium-large ripe bananas
1 tbsp olive or other vegetable oil
1/8 cup non-dairy milk of choice
1 tsp vanilla essence
1/4 cup coconut sugar
1/2 cup spelt flour
1/4 cup plain flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon

1 to 2 tsp coconut sugar, extra, for sprinkling

1. Preheat your oven to 180'C and grease or line a small loaf tin or round cake tin.
2. Roughly mash the bananas in a bowl and add in the oil, milk, vanilla and coconut sugar. Mix to combine.
3. In a mixing bowl, combine the flours, baking soda, baking powder and cinnamon. Add in the banana mix and stir to fully incorporate.
4. Transfer the batter to your prepared tin and sprinkle with extra coconut sugar.
5. Bake for 18 to 22 minutes, until a skewer inserted in the centre comes out clean (mine took 20 minutes but I'm not yet sure how my oven compares to others; keep an eye on it at the end).