Spelt Flour Banana Bread With Walnuts and Honey. A delectable and healthier banana bread made with spelt flour and sweetened with honey. The walnuts add a lovely crunch and nuttiness to the mix. Dark chocolate chunks are optional, but delicious. A great choice for breakfast, snack, or dessert.
I am quite intransigent on what I like to buy, eat, cook and bake and -as a consequence- on what I like to post on the foodblog. What we share, both savory and sweet, are recipes that we prepare with love and care for the family consumption and that follow our belief, disposition and personal taste. Sometimes these recipes might be "trendy" and popular, sometimes not, but always tried and true. Rest assured that everything we made, photographed and shared, has been gobbled and gone 😉 . Like this Spelt Flour Banana Bread With Walnuts and Honey.
I love sweets and I love to bake. I mostly bake breakfast items that can also be good as dessert. And sometimes desserts, that are good to eat at breakfast. My personal preference being for simple, unsophisticated flavors, and wholesome, organic, ingredients.
This moist, light, and flavorful loaf, is a play on the classic Banana Bread. These are the ingredients you will need:
- spelt flour
- baking soda
- fine sea salt
- extra virgin olive oil
- milk (any kind)
- pure vanilla extract
- walnuts, chopped and toasted
- dark chocolate chunks, optional
A note on honey: if you are not following a vegan diet, consider honey a great swap to refined sugars, being a natural antibacterial, antimicrobial, immunity system builder and a source of antioxidants.
Spelt Flour Banana Bread With Walnuts and Honey for breakfast or snack
Truly, this banana bread is a great choice when the sweet craving hits. Not only is spelt flour more digestible, but it is also quite filling and highly nutritious (it contains more protein, fats, and crude fibre than wheat). Moreover, honey is nature's energy booster, and a handful of walnuts will get you enough of the recommended levels of minerals, vitamins, and protein.
Can I freeze this spelt flour banana bread?
Yes, this banana bread freezes well, wrapped in plastic and placed in a ziplock bag. Sometimes, I wrap individual slices in plastic and place in a ziplock bag. You can defrost it overnight, or toast the slice in the toaster oven.
Serve Spelt Flour Banana Bread With Walnuts and Honey with a drizzle of honey, or some jam, for a nutritious start to the day.
- You can omit the walnuts for a nut-free banana bread. You can use any kind of milk you like.
- Also, try adding dark chocolate chunks, either in the batter or on top. The result is scrumptious!
- 1 ½ cups spelt flour
- 1 teaspoon baking soda
- a pinch of fine sea salt
- ⅓ cup extra virgin olive oil
- ½ cup organic honey
- 2 organic free-range eggs
- 1 cup mashed bananas (about 2 medium bananas)
- ¼ cup milk (any kind)
- 1 teaspoon pure vanilla extract
- ½ cup walnuts, chopped and toasted
- ¼ cup dark chocolate chunks, optional
- Preheat your oven to 180°C/350° F and line a 20 cm x 5 cm loaf tin with parchment paper hanging over the edges so you can lift it out easily.
- Chop the walnuts and toast for about 5 minutes. Set aside.
- Sift the spelt flour, baking soda and salt into a bowl and stir to combine.
- Mix the olive oil and honey together in a separate bowl. Add the eggs and blend well.
- Mash the bananas and add to the mixture, then add in the milk and vanilla and stir to combine.
- Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Add ¾ of the chopped walnuts and combine. Leave some to sprinkle on top. At this point, if using, add the chocolate chunks.
- Pour the mixture into the prepared loaf tin and smooth the surface with the moistened back of a spoon or spatula. Top with the rest of the walnuts or chocolate chunks.
- Bake in the preheated oven for about 45-50 minutes, or until a skewer inserted in the center comes out clean.
- Allow to cool in the tin for 5 minutes, then let cool completely on a wire rack before slicing.
You can omit the walnuts for a nut-free banana bread. You can use any kind of milk you like.
Also, try adding dark chocolate chunks, either in the batter or on top. The result is scrumptious!
This banana bread freezes well, wrapped in plastic and placed in a ziplock bag.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
Ricetta in Italiano:Print
- 1 tazza e ½ di farina di farro
- 1 cucchiaino di bicarbonato
- un pizzico di sale
- ⅓ di tazza di olio extra vergine d'oliva
- ½ tazza di miele
- 2 uova biologiche da allevamento a terra
- 2 banane medie, mature, schiacciate
- ¼ tazza di latte (io ho usato il latte d'avena)
- 1 cucchiaino di estratto di vaniglia
- ½ tazza di noci, tritate e leggermente tostate
- Preriscaldate il forno a 180°C e foderate uno stampo da plum cake con carta da forno.
- Tritate le noci e tostatele per cica 5 minuti in forno. Mettete da parte.
- Passate al setaccio la farina di farro, il sale e il bicarbonato di soda in una ciotola grande.
- A parte battete l'olio e il miele, poi unite le uova e battete il tutto.
- Versate gli ingredienti liquidi in quelli secchi e amalgamate velocemente, non troppo.
- Aggiungete buona parte delle noci tritate e tostate. Lasciatene un po' da spolverare sulla superficie.
- Versate l'impasto nello stampo preparato, livellate la superficie e cospargete di noci tritate.
- Cuocete nel forno preriscaldato per circa 50 minuti, o finché uno stuzzicadenti inserito nel centro non esca pulito.
- Sfornate, lasciate raffreddare 5 minuti nello stampo, poi su una gratella per una trentina di minuti prima di affettare.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
I love baking and kneading dough because it takes me to a happy place in my soul.