This nutty spelt banana bread is filled with super ripe bananas and the decadence of brown butter. Fold in a cup of bittersweet chocolate chips for an extra indulgent treat.
There are about 320 million search results on Google for banana bread, so I realize this isn’t the most unique recipe out there. And I also realize there are only so many variations someone can make on the same old thing.
But I love the combination of browned butter, ripe bananas and spelt flour, so I decided to throw together my own “house” banana bread.
I’ve tweaked and refined this recipe for several months, hoarding bunches of bananas so I have no shortage of super ripe fruit to pull from. The result is a moist, rich, flavorful banana bread.
It may sound weird to use whole grain spelt flour, but I love the light, wheat-y texture it adds to the bread. There’s also a nuttiness to spelt flour that gets amplified by the browned butter and rounded out with the warm flavors of brown sugar and extra ripe bananas.
Be warned: this is a decadent banana bread.
To ramp it up even more, I sometimes fold in a cup of bittersweet chocolate chips just before transferring the batter to a loaf pan. The melt in your mouth texture, big chunks of bitter chocolate, and rich browned butter elevate this banana bread from your every day breakfast to an indulgent treat.
what is spelt?
Spelt is an ancient variety of wheat. It’s higher in protein than red and white wheat, and it produces wonderfully tender baked goods. It’s nutty, slightly sweet, and can be found at any health food store (or Amazon!).
is spelt a whole grain?
It can be. Like any grain, the degree of processing will determine whether or not spelt is a whole grain.
Fully refined flour is made just from the endosperm. The bran and germ are completely removed from the grain before grinding into flour. The refined flour contains starch and most of the protein.
On the other hand, whole grain flours leave all 3 parts of the grain in the mix. The bran and germ add fiber, vitamins and fatty acids to the flour which boosts the nutrition and flavor.
You can purchase whole grain spelt flour or refined “white” spelt flour, but the whole grain version will be more nutritious and more flavorful.
is spelt bread gluten-free?
Spelt is a variety of wheat, and it is not gluten-free.
Interestingly, though, spelt breads are more digestible for people with celiac disease and gluten intolerances. It’s thought that spelt grains may have a different, more tolerable form of gluten that doesn’t cause the same level of reaction.
related recipes:
banana smoothie bowl with tahini and honey
brown butter butternut squash rolls
Printspelt banana bread with brown butter
This nutty spelt banana bread is filled with super ripe bananas and the decadence of brown butter. Fold in a cup of bittersweet chocolate chips for an extra indulgent treat.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf
- Category: Breakfast
- Cuisine: American
Ingredients
- 6 tbsp salted butter (about ⅓ cup when browned)
- 3– 4 ripe bananas, plus 1 not so ripe for decorating (optional)
- ½ tsp kosher salt
- 2/3 cup light brown sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 1/2 cups spelt flour
Instructions
- Preheat oven to 350°F. Butter an 8 inch x 4 inch loaf pan and line with a parchment paper sling with 2 inches of overhang on each long edge, then set aside.
- Melt butter in a small saucepan over medium-low heat. When the butter begins to foam and bubble, stir with a wooden spoon or rubber spatula to encourage evaporation and help the solids brown evenly. Continue stirring until the butter smells nutty and the solids turn a rich golden brown, about 5 minutes. Remove from heat, set aside to cool slightly.
- Meanwhile, in a large mixing bowl, mash bananas with the back of a fork until a chunky paste forms. Mix in salt and brown sugar, making sure all the clumps of sugar are dissolved.
- Stir cooled browned butter into banana mixture, followed by the egg and vanilla. Sprinkle baking soda over mixture and stir again to combine. Mix in spelt flour until mostly combined, then pour batter into prepared pan. Carefully slice the firm banana lengthwise, remove the peel and lay on top of the batter as a decoration.
- Bake 50- 60 minutes, or until a toothpick inserted into loaf comes out clean. Cool 5-10 minutes, then remove from pan and cool completely on a rack. Slice and enjoy.
Notes
- makes one 8-by4 inch loaf
- Store spelt banana bread in the refrigerator for up to 1 week. Bread can be wrapped tightly in plastic wrap and frozen for up to a month.
Nutrition
- Serving Size: 1 slice
- Calories: 234
- Sugar: 19g
- Sodium: 310mg
- Fat: 8.1g
- Saturated Fat: 4.7g
- Unsaturated Fat: 2.8g
- Trans Fat: 0.3g
- Carbohydrates: 39g
- Fiber: 3.6g
- Protein: 4.5g
- Cholesterol: 37mg
Keywords: spelt banana bread
Another amazing recipe! Decided to use up some bananas we had and get the toddler to eat something new. This is a hit! I’d be surprised if it actually makes it to breakfast.
★★★★★
So happy to hear this!! Wade loves it, too!
Can you substitute buckwheat flour for spelt?
Hmm I’ve never tried it. My only hesitation is it might be really crumbly/ too tender with the buckwheat flour. You could try substitution half the spelt first to see how it goes! I’d love to know what happens if you do!