Spelt Banana Bread

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My mom made banana bread when I was a kid.  People used to comment on how light in colour her banana bread was and wanted to know her secret.  I will let you in on it:  mash the bananas just before adding them.  They won’t turn brown as quickly and will make the banana bread lighter.

My version isn’t as light since I use spelt flour, but it is just as moist and delicious.  I also don’t use sugar, but I don’t miss it due to the maple syrup or honey in this recipe.  I hope you you like it as much as I do.

This recipe is adapted from a recipe in Joy of Cooking by Rombauer and Becker, 1983 edition.

  • Preheat oven to 350ºF, 180ºC.
  • Blend together:
    • 1/2 cup butter
    • 1/3 cup honey or maple syrup
    • grated rind from 1 lemon
  • Mix in:
    • 1 3/4 cups spelt flour
    • 2 1/4 tsps baking powder
    • 1/2 tsp Himalayan or Celtic Sea Salt
  • Add:
    • 1 large or 2 small eggs
    • 2 mashed bananas
  • Mix until smooth.
    • Optional: add 1/4 cup cacao nibs or chopped walnuts
  • Line a loaf pan with parchment paper. Pour in batter.
  • Bake for 1 hour or until an inserted knife comes out clean.


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