Spelt Banana Bread
User Reviews
4.7
Spelt Banana Bread
Description
This banana bread begins by creaming mashed ripe bananas with softened butter and brown sugar, followed by beaten egg and vanilla for moisture and flavor. Dry ingredients—spelt flour, bicarbonate of soda, and salt—are mixed in last, creating a smooth batter that rises gently during baking.
Baked at 180°C for about an hour in a greased bread pan, the loaf develops a golden crust while remaining soft inside. The spelt flour provides a nutty flavor and denser texture compared to regular wheat flour, though alternatives like wholemeal or mixes of wholemeal and plain flour can be used.
Serving slices with a little butter enhances richness and moisture. The loaf suits breakfast, snack, or teatime treats, storing well after cooling.
Hints in the notes reassure that visible butter flecks do not affect the texture and suggest equivalent flour substitutions based on availability.
Ingredients
- 75 g butter plus extra for greasing and serving, soft
- 4 banana mashed up, ripe, medium sized
- 200 g brown sugar soft
- 1 egg beaten
- 1 tablespoon vanilla extract
- 1 teaspoon bicarbonate of soda
- 1 pinch salt
- 170 g spelt flour see notes for alternatives
Instructions
- 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.
Notes
- Visible butter flecks in the batter indicate a good moisture balance and are not problematic.
- If spelt flour is unavailable, substitute with wholemeal flour or a mix of wholemeal and plain flour.
- Strong wholemeal and self-raising flour combined can also work as an alternative to spelt flour.
- Grease the bread tin well to prevent sticking and facilitate even baking.
User Reviews
Overall Rating
4.7
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