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.

Ingredients:

  • 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.Spelt Flour Banana Bread

Enjoy this delicious homemade spelt flour banana bread recipe and find more healthy recipes inspired by Hildegard of Bingen.