Spelt Banana Bread

Spelt banana bread is made with ripe bananas, spelt flour, cinnamon, and chopped nuts. It turns out moist, tender, and perfectly sweetened.

Prep Time 10

Cook Time 55

Total Time 1 5

Servings slices

Preheat oven to 350℉. Line a 9x5 loaf pan with parchment paper (or grease and flour the bottom and sides) and set aside.
In a large bowl, add your bananas and mash with a fork or potato masher.
Add granulated sugar oil, eggs, and vanilla extract. Stir until combined. Set aside.
In a separate bowl, whisk (or sift) together the dry ingredients: spelt flour, baking soda, cinnamon, and salt.
Pour dry ingredients into the wet ingredients and stir until just combined. Fold in chopped nuts.
Pour batter into loaf pan. Tent pan with foil (remove halfway through baking). Bake for about 55-65 minutes, or until the top pops back when gently pressed (if an indent is left, your bread needs more time). Optionally, test with an instant read thermometer. Banana bread is done when the internal temperature reaches 200℉.

Storage: Banana bread will keep for about 3-4 days at room temperature, up to a week in the refrigerator, or 3 months in the freezer.
To ripen bananas quickly: Set your oven to 300F, line a baking sheet with parchment paper, and lay out your unpeeled bananas. Bake for about 15-30 minutes, or until skins look shiny and black. Allow bananas to cool before handling.
Whole wheat spelt flour measurements: 1 cup = 100 grams