Spelt’s protein content is similar to that of pastry flour, and therefore, is the perfect grain to use to make a delicious, light, and flavorful banana bread.
After weeks of craving banana bread, I finally made it! Not only that, but I made it with spelt flour I milled on my small mill that attaches to a kitchenaid stand mixer. The mill I have is called a Mock Mill and I highly recommend it for anyone who wants to mill their own grains at home.
Date Nut Banana Bread
- 1½ cups spelt flour
- ¼ cup flaxseeds (ground)
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- ¼ teaspoon sea salt
- 4 small/medium bananas (mashed (some chucks are fine))
- 2 eggs
- ⅓ cup coconut, date, or raw sugar
- ¼ cup olive oil
- 1 teaspoon vanilla extract
- 1 cup chopped dates
- 1 cup chopped nuts (toasted (I used walnuts and pecans))
- 1 tablespoon coconut, date, or raw sugar (for the top)
Preheat the oven to 350 degrees. Grease a 4½x8inch pan with oil or butter.
Mix the spelt flour, flaxseeds, baking soda, salt, and spices in a bowl.
In a separate bowl, mash the bananas.
Add the eggs, sugar, olive oil, and vanilla to the bananas.
Add the banana mixture to the spelt mixture and stir until the flour is just blended in. Mix in the nuts and dates until evenly dispersed.
Pour the batter into the loaf pan, sprinkle the top of the loaf with the tablespoon of sugar, and bake for 50-55 minutes until golden brown and a toothpick inserted into the bread comes out clean.
I cut up the loaf and keep it in the freezer for easy access to banana bread whenver I want. Defrost in a toaster oven or on a skillet over low heat.