My over ripened bananas often hit the freezer where they are stored for smoothies or homemade frozen banana ice cream. As temperatures start to drop in the fall, the last thing I want is a frozen smoothie. Whipping up a nutritious batch of spelt flour banana bread is a great way to use up ripened bananas while having a nourishing snack on hand for late afternoon cravings.
Spelt Flour Banana Bread inspired by Hildegard of Bingen:
Hildegard’s inpiraation in this recipe lives in spelt. Using spelt is a tasty and healthy alternative to wheat flour.
- ½ cup butter, softened
- ½ cup brown sugar
- 1 egg, beaten
- 1 cup spelt flour, fine and coarse mixed in any combination
- 1 tsp baking soda
- ½ tsp salt
- 2-3 ripe bananas, mashed (if they are not ripe, place with peals on in the preheating oven, on a cookie sheet, remove after 5-10 minutes, they will ripen in the oven)
- ½ cup chopped almonds
Preheat oven to 350 degrees, cream butter and sugar, add egg and beat well. add dry ingredients and finally the bananas and nuts. Mix well. Bake in 3×5 inch loaf pans or in one 5×9 inch loaf pans, well-greased. Bake for 1 hour or until toothpick comes out clean.