Spelt flour gives this banana bread a nutty, slightly sweet flavor that pairs perfectly with ripe bananas. The texture is tender with a bit more character than all-purpose flour. This is comfort baking at its best, made with whole ingredients that taste like they belong together.
Ingredients
- 2 cups freshly milled spelt berries (or spelt flour)
- 3 ripe bananas, mashed
- 2 large eggs
- ¼ cup TN maple syrup
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp Ceylon cinnamon
- ¼ tsp Redmond Real Salt
- Optional: ½ cup walnuts, chopped
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 350°F. Grease a standard 9x5 loaf pan.
- In a large bowl, mash the bananas. Whisk in the eggs, maple syrup, melted coconut oil, and vanilla.
- Add the spelt flour (or milled spelt berries), baking soda, cinnamon, and salt. Stir until just combined.
- Gently stir in the walnuts if using.
- Pour into the prepared loaf pan.
- Bake for 50 to 55 minutes until the top is golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack.
Notes
- If milling your own spelt berries, sift out the largest bran pieces for a lighter loaf.
- The riper the bananas, the sweeter and more moist the bread.
- This keeps wrapped at room temperature for 3 days or in the freezer for up to 3 months.
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