Spelt Banana Bread Recipes

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SPELT BANANA BREAD



Spelt Banana Bread image

Sophie Dahl says her Spelt Banana Bread is unadulterated manna - I absolutely agree!

Provided by Sophie Dahl

Categories     Cake     Snack

Time 1h10m

Number Of Ingredients 8

75 g soft butter (plus extra for greasing and serving)
4 ripe bananas (medium sized) (mashed up)
200 g soft brown sugar
1 egg (beaten)
1 tablespoon vanilla extract
1 teaspoon bicarbonate of soda
1 pinch salt
170 g spelt flour (see notes for alternatives)

Steps:

  • Preheat the oven to 180C/160C fan/Gas 4. Grease a 13 x 23-cm/ 9 x 5 inch bread tin. (I used my largest loaf tin).
  • Pour the mashed bananas into a big mixing bowl. Mix in the butter, sugar, egg and vanilla extract.
  • Add the bicarbonate of soda and salt and mix in the flour last. Pour into the prepared tin.
  • Bake for 1 hour, remove and cool, then serve in slices with a little butter.

SIMPLE SPELT BANANA BREAD



Simple Spelt Banana Bread image

Very easy Spelt Banana Bread recipe. Perfectly soft and moist. You can eat it as a coffee cake or a snack. The best homemade healthy banana bread recipe ever!

Provided by Maria Ushakova

Categories     Recipes

Time 1h

Number Of Ingredients 9

2 cups whole spelt flour
2 1/2 tsp aluminum-free baking powder
1/2 tsp salt
4 very ripe bananas, peeled and broken into chunks
2 eggs, beaten
1/3 cup milk
1/4 cup maple syrup
1/4 cup + 1/2 Tbsp, coconut oil melted
1 tsp vanilla extract

Steps:

  • Preheat the oven to 375 F. Oil the loaf pan with 1/2 tablespoon of coconut oil.
  • In a medium bowl, combine the flour, baking powder, and salt. Mix to combine.
  • Place the banana chunks into a large bowl and mash them with a fork. If you are using frozen bananas, make sure they have thawed completely.
  • To the bowl with the mashed bananas, add the eggs, milk, maple syrup, 1/4 cup of melted coconut oil, and vanilla extract. Mix until well combined. See the notes.
  • Add the dry ingredients to the wet ingredients and stir until everything is moistened but make sure not to overmix.
  • Pour the batter into the loaf pan and place the pan in the oven. Bake for 45 to 50 minutes or until the cake tester comes out clean.
  • Remove the loaf pan out of the oven and place it on a cooling rack. When the banana bread is cool enough to handle, take it out of the loaf pan.
  • The banana bread tastes best when it's slightly warm.

Nutrition Facts : Calories 159 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 2 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 slice, Sodium 217 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

SPELT-BANANA BREAD



Spelt-Banana Bread image

If you are looking for a variation on banana bread, this recipe incorporating spelt flour for added nutrition, and both mashed and diced bananas for texture, is for you.

Provided by Bibi

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes     Banana Nut Bread Recipes

Time 1h25m

Yield 10

Number Of Ingredients 14

cooking spray
2 cups spelt flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 large eggs
½ cup sour cream
½ cup unsweetened applesauce
½ cup pure maple syrup
1 ¼ teaspoons vanilla extract
4 ripe bananas
1 cup chopped pecans
2 tablespoons finely chopped pecans, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat an 8 1/2x4 1/2-inch loaf pan with cooking spray and set aside.
  • Combine spelt flour, cinnamon, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
  • Beat eggs in a large bowl until light yellow in color. Stir in sour cream, applesauce, maple syrup, and vanilla extract. Mash 2 bananas and add to the egg mixture. Dice remaining bananas and add to the bowl. Stir in 1 cup pecans. Pour flour mixture into the bowl with the egg-banana mixture and and stir just until flour is incorporated; do not over mix.
  • Pour batter into the prepared loaf pan and sprinkle 2 tablespoons pecans on top.
  • Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 60 to 65 minutes.
  • Place pan on a rack to cool, about 10 minutes. Turn loaf out onto the rack to cool completely.

Nutrition Facts : Calories 295.2 calories, Carbohydrate 42.4 g, Cholesterol 42.3 mg, Fat 12.9 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 2.6 g, Sodium 230.8 mg, Sugar 17.8 g

SPELT BANANA BREAD



Spelt Banana Bread image

This is the recipe my mom always used with a twist on the flour used. My baby cannot eat wheat, so I substituted whole grain spelt flour for the white flour and it tasted even better than I remembered. The baby loved it, too.

Provided by Kirakait

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 1h15m

Yield 20

Number Of Ingredients 12

1 ¼ cups white sugar
½ cup unsalted butter, softened
½ cup buttermilk
3 large bananas, mashed
2 large eggs
1 teaspoon vanilla extract
2 ½ cups spelt flour
1 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
¼ teaspoon ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 1/2 x 4 1/2-inch loaf pans.
  • Cream sugar, butter, buttermilk, bananas, eggs, and vanilla extract together in a bowl.
  • Mix flour, walnuts, baking soda, cinnamon, salt, and nutmeg together in a separate bowl. Pour dry ingredients into wet ingredients; mix to combine. Divide batter into the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 28.9 g, Cholesterol 31 mg, Fat 9.3 g, Fiber 1.5 g, Protein 4 g, SaturatedFat 3.5 g, Sodium 194.1 mg, Sugar 16 g

SPELT BANANA BREAD



Spelt Banana Bread image

Good comforting banana bread. You may substitute all spelt flour, or half spelt half whole wheat. It's up to you. Slightly modified from a recipe on a blog, and posting here for safe keeping.

Provided by BerrySweet

Categories     Quick Breads

Time 1h

Yield 10 serving(s)

Number Of Ingredients 11

nonstick cooking spray
3/4 cup all-purpose flour
3/4 cup spelt flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 egg whites
1 cup mashed banana (3 medium or 2 large)
3/4 cup sugar
1/4 cup canola oil

Steps:

  • Coat an 8" inch loaf pan with nonstick cooking spray and set aside. Mash bananas and set aside. In a medium bowl combine all-purpose flour, wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  • In a large bowl coming egg whites, banana, sugar, and oil. Once mixed well, add flour mixture all at one time to banana mixture. Stir until moistened. The batter should be lumpy. Spoon mixture into pan.
  • Bake at 350 degrees for 45 to 50 minutes. Test doneness by inserting a wooden toothpick near the center of the bread.
  • Cool in pan for 10 minutes. Remove from pan and cool completely on the wire rack.

Nutrition Facts : Calories 164.4, Fat 5.6, SaturatedFat 0.4, Sodium 148.8, Carbohydrate 27.6, Fiber 0.9, Sugar 17.8, Protein 1.9

VEGAN SPELT BANANA BREAD



Vegan Spelt Banana Bread image

Make and share this Vegan Spelt Banana Bread recipe from Food.com.

Provided by sglumich

Categories     Quick Breads

Time 1h

Yield 9 serving(s)

Number Of Ingredients 8

3 ripe bananas
1/2 cup maple syrup
3 tablespoons canola oil
1 1/2 cups spelt flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup pecans
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F.
  • Oil a loaf pan.
  • In a bowl, mash bananas and mix in the maple syrup, canola oil, and vanilla.
  • In a separate bowl sift the dry ingredients together, adding the nuts last.
  • Blend the wet and dry mixtures and pour into the loaf pan.
  • Bake for 42 minutes.

Nutrition Facts : Calories 185.9, Fat 11.3, SaturatedFat 0.9, Sodium 276.9, Carbohydrate 22, Fiber 1.9, Sugar 15.8, Protein 1.3

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