• Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper and pan with oil spray or coconut oil. Set aside.
• Peel and mash the ripe bananas with a fork on a chopping board. Mash until creamy and smooth, with barely any lumps. Pack into the measuring cups, 1 to measure the amount required by the recipe.
• Place the mashed banana in a large mixing bowl with melted coconut oil and vanilla extract and stir to combine.
• In another bowl, stir white spelt flour, coconut sugar, baking powder, baking soda, and cinnamon.
• Fold the dry ingredients into the wet ingredients and stir with a spatula until the batter is thick and consistent.
• If you like, add slices of a yellow banana on top of the batter to decorate the bread and add sweetness.
• Transfer the batter to the prepared loaf pan and bake in the center rack of the oven until a pick inserted in the center of the loaf comes out clean - about 50 to 55 minutes. You can add a piece of foil on top of the pan after 30 minutes to prevent the banana bread from browning too fast.
• Cool down on a wire rack for 2 hours before slicing.

Storage

• Store at room temperature for up to 3 days or up to 5 days in the fridge in a sealed container. It can be frozen and thaw the day before at room temperature.