My over ripened bananas often hit the freezer where they are stored for smoothies or homemade frozen banana ice cream. As temperatures start to drop in the fall, the last thing I want is a frozen smoothie. Whipping up a nutritious batch of spelt flour banana bread is a great way to use up ripened bananas while having a nourishing snack on hand for late afternoon cravings.
Spelt Flour Banana Bread inspired by Hildegard of Bingen:
We got our inspiration for this delicious spelt flour banana bread from our namesake Hildegard of Bingen. Hildegard was a nun in the middle ages who, among many other amazing accomplishments, was a proponent of spelt as a healthy grain. Plus, we enjoy creating new, healthier ways to enjoy old recipes with our families.
Using spelt is a tasty and healthy alternative to wheat flour that be a great way to liven up your baking. Baking with spelt may also be a great way to enjoy baked goods without the digestive discomfort associated with wheat flour. To learn why, see our post: Is Spelt Gluten Free?
And for everything you wanted to know about the great grain of spelt, see our post: what is spelt?
Spelt Flour Banana Bread Ingredients:
- ½ cup butter, softened
- ½ cup brown sugar
- 1 egg, beaten
- 1 cup spelt flour, fine and coarse mixed in any combination
- ½ tsp salt
- 1 tsp baking soda
- 2-3 ripe bananas, mashed (if they are not ripe, place with peals on in the preheating oven, on a cookie sheet, remove after 5-10 minutes, they will ripen in the oven)
- ½ cup chopped almonds
Spelt Flour Banana Bread Directions:
Preheat oven to 350 degrees. Cream butter and sugar until smooth. Add egg and blend well. Add all dry ingredients mix gently. When smooth, stir in the bananas and nuts until evenly mixed.
Bake in two well-greased 3×5 inch loaf pans or in one 5×9 inch loaf pan for 1 hour or until toothpick comes out clean. Allow spelt flour banana bread to cool for 10 minutes.