26 Jun Spelt + Buckwheat Banana Bread Recipe

Spelt + Buckwheat Banana Bread Recipe

Clarity’s in-house legend (and Naturopath) Steph Stack of In Fine Fettle fame shares with us her DELICIOUS fave banana bread recipe.

Slightly sweet, slightly savoury, and like heaven on earth slathered in butter. This banana bread isn’t too sweet either, which means you can still feel like an angel of health when having it for breakfast. Despite my love of butter, I have made this recipe with no eggs and the option of coconut oil instead of butter, because my brother is vegan and really likes banana bread and I would feel really bad for him if he couldn’t eat this (Hi Chris!)

Now, what’s all the jazz about this ancient grain ‘spelt’? References to spelt date back to well over 9000 years ago, making it ‘ancient’ which I think actually just translates to ‘trendy’ and ‘more expensive than regular wheat’ nowadays.  But it is still really good. Spelt is a distant cousin to regular wheat, and is far less adulterated due to its hardy outer hull, which protects it from pests and lessens the need for pesticides and hybridization. Many people with wheat or gluten sensitivities find spelt much easier to digest, which is due to the fact that the protein in spelt is more water-soluble making the gluten much easier to break down in the digestive system. However, it is not appropriate for coeliacs because it does still contain gluten. Being a grain, spelt has a fantastic array of nutrients including protein, complex carbohydrates, fibre, B vitamins and minerals. Traditionally, spelt was used to strengthen the immune system and replenish deficient energy. I’m pretty sure this banana bread will do the same…

Ingredients

1 ¼ cups wholemeal spelt flour

¾ cup buckwheat flour

1/3 cup coconut sugar

1 ½ tsp. baking powder

Salt (about ½ tsp. salt flakes; less if fine salt)

½ cup milk (I used almond)

50g organic butter or coconut oil

3 – 4 over-ripe bananas

Method

Preheat oven to 350°F / 175°C (I have a REALLY OLD oven so I have to preheat mine to 375°F to maintain 350°F;)

Sift the flours, baking powder, and salt into a mixing bowl.

Combine the milk, butter/oil, and coconut sugar in a saucepan and put on low heat until the butter is melted and coconut sugar has dissolved.

Mash the bananas with a fork. Pour the liquid mixture and mashed bananas into the mixing bowl with the dry ingredients and mix until just combined.

Line a 21 x 11 x 6cm loaf tin(or thereabouts) with baking paper, then grease with butter/oil. Pour the mixture in and bake for about 40 minutes or until golden on top and cooked through. Allow to sit for a few minutes before slicing. I love my banana bread sliced, toasted, and lathered with Paris Creek butter. The absolute best.

Nutritonal Info  (NOTE: should absolutely not matter when enjoying banana bread!!!)

Per piece (loaf makes about 13 pieces): Carbohydrates 25g / Protein 4g /  Healthy fats 4g

Steph is a wealth of information on food, nutrition and wellbeing. Book in to see Steph for a Naturopathic Consult here, or enjoy some time on the Pilates Mat with her here!