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
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
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.
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.