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Tuesday, March 1, 2011

Banana Spelt Bread (100% Whole Grain)

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This is a 100% organic, whole grain loaf of Spelt flour banana bread, Dearies! I baked this loaf for my Paula who often writes me with questions and/or helpful commentary. And in reference to helpful commentary, Ms. Paula recently got me thinking about this grain called 'Spelt' of which she is quite fond. Are you familiar with it, Dearies? If not, here is some info I pulled from Wikipedia:

Spelt (Triticum spelta) is a hexaploid species of wheat. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and has found a new market as a health food.
Spelt has a complex history. It is a wheat species known from genetic evidence to have originated as a hybrid of a domesticated tetraploid wheat such as emmer wheat and the wild goat-grass Aegilops Tauschii. This hybridisation must have taken place in the Near East because this is where Ae. tauschii grows, and it must have taken place prior to the appearance of bread wheat (Triticum aestivum, a hexaploid free-threshing derivative of spelt) in the archeological record c. 8,000 years ago. Genetic evidence shows that spelt wheat can also arise as the result of hybridisation of bread wheat and emmer wheat.

If that all sounds a bit intense, Dearies, just know that Spelt is most likely a natural combination of Emmer Wheat and Wild Goat Grass. And, unlike the three major strains of wheat grown these days, Spelt does not have quite as long a history of being cultivated by man to a point where the gluten and other proteins have changed due to crop selection and other forms of genetic manipulation. Hence the gluten and other aspects of spelt are a bit more gentle and natural to some extent.

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Oh, and, by the way, this banana bread is not just a worthy whole grain loaf. It is quite possibly the best banana bread I've ever made-moist, flavorful, and satisfying. Hence Spelt makes going whole grain quite easy, my lovelies. I hope you will give spelt a try if you haven't already...

-Here's the recipe-

1 3/4 Cups Organic, Whole Grain Spelt Flour
3/4 Cup Turbinado or White Sugar
1 Tsp. Baking Soda
1/2 Tsp. Cinnamon
1/8 Tsp. Sea Salt
2 Organic Bananas
3/4 Cup + 1 Tbsp. Soy Milk*
1/4 Cup Olive Oil
1 Tsp. Real Vanilla Extract
1 Tsp. Red Wine or Apple Cider Vinegar

Topping:
1/4 Cup Raw Sunflower Seeds
2 Tbsp. Oats
1 1/2 Tbsp. Sugar
1/4 Tsp. Cinnamon
Dash of Sea Salt
1 3/4 Tbsp. Earth Balance or Butter

Preheat oven to 350 degrees and line a bread pan with greased parchment paper.

In a bowl, combine the flour, sugar, baking soda, cinnamon, and salt. Mix thoroughly and create a well in the center. Mush the bananas through your hands allowing the mush to fall into the well. Then also add the milk, oil, vanilla, and vinegar. Mix very gently till homogeneous. Pour the batter into the pan and place in the oven on the middle rack while noting the time.

Now, place all of the topping ingredients in a small bowl and mix till thoroughly combined. Once the bread has baked for 18-19 minutes, gently pull it out of the oven and evenly sprinkle the topping over the loaf (it will still be a bit wet). Bake for another 40-45 minutes or until done in the middle.

Cool and enjoy with peanut butter or cream cheese!

40 comments:

  1. Oh, gorgeous! And I just happen to have some spelt flour and a few bananas...hmm!

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  2. Oh that looks divine! I think I will make it this weekend!

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  3. I love spelt, it gives such a rich and unique flavor to things - I am sure this bread must rock! xoxo

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  4. I love my morning bread just like this...healthy, nutritious, and delicious!

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  5. I just found you from Roxanne's site. Oh my this looks amazing and I think I have all the ingredients. If I can, I will try this weekend.

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  6. Yes, it is intense, and that is what I love about you, Stella. At times, I learn a headful here, and love it. The banana bread looks ALIVE!
    YUM
    :)
    Valerie

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  7. Hey Stella! 

    You know I've just started dabbing into bread making and am loving it. The first time I've heard of spelt flour was from your blog quite a while back actually. I'd love to give this flour a try some day. Right now I'm just trying to concentrate on getting the right dough consistency for my breads and trying to remember that I have some dough sitting there proofing. Remembering to turn my oven on would also help ;-) teehee. Your banana bread looks lovely and full of goodness. Love the ingredients in your topping. Since I've a peanuts allergy, cream cheese it is for me. 
    By the way, I was having problems getting on your blog yesterday. Your post showed up on google reader, but when I pressed the link it kept telling me the post doesn't exist or something. Hope your other readers were not having the same problem. Luckily I fully stalk you (smirk) and have your blog bookmarked so I decided to check back. Hope you and Cauldron boy are having a good week. 

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  8. Good heavens you're prolific, Stella. One great post after another!!
    This looks excellent. Whether I'm ready to change from the banana bread my family loves is another question. :)

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  9. The bread looks so dense - all the goodness of 100% whole grain :)

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  10. Everyone is making bread!! I used spelt one time for banana bread. I have a lot to be used for the whole grain version!

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  11. Oh lovely Stella! You know I love banana bread and I am so curious about spelt! Would you believe I have never baked with it so far? It's really not that easy to find here. Think I'll have to try a bit harder ;)

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  12. earlier today one of my neighbors asked me if i have a really good banana bread recipe and since in my house almost never bananas last that long i told her I don't. Tomorrow I;m going to email her the link right now. hope she'll like the bread.
    thanks for sharing Stella, it really looks delicious.

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  13. Your best banana bread ever? That's a pretty good rap, and the fact it's made from spelt makes it an even more convincing must-bake. Thanks, Stella!

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  14. I bet this vegan banana bread is delicious!

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  15. This banana bread sounds and looks amazing!

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  16. Oh Stella! I'm always amazed at how you make healthy things look so appealing! This banana bread looks moist and full of YUM!

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  17. I love using spelt in all my baking, this sounds really delicious Stella!

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  18. I really love using spelt flour in baking. Can do 100% wholegrain without turning the cake/bread into stone ;) Your banana bread certainly is wonderful!

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  19. What a great way to start the day!I have never baked with spelt flour, sounds like a must try for me.
    Rita

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  20. Stella, yummmmm.... this morning I woke craving fresh baked bread, it was healthy till I lathered it with lashings of butter... LOL. Your pictures are gorgeous, Im now thinking Ill have some more... :) Not used spelt flour much. But, this sounds delish.

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  21. Good morning Stella, I wish I had a piece of your lovely banana spelt bread for breakfast, today is my birthday and I can't think of a better treat to start my day.
    But, I can treat myself to a visit here to enjoy the witchy kitchen. Have a nice weekend;-)

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  22. This banana bread looks so good! I like the bite and heartier texture that spelt flour adds to breads. This looks so good and wholesome.

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  23. The bread looks tasty and nutritious. Amazing work.

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  24. What lovely banana bread Stella, look nice! gloria

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  25. perfect revamp Stella, I usually make the dump and throw method...not very healthy..a smear of pb and I would be in heaven..
    have a great week!
    sweetlife

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  26. Dearie Stella,
    your spelt banana bread is putting a spell on me (!) totally love banana breads and these sunflower seeds on the top!

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  27. Stella your bread looks mouthwatering! I also love my banana bread with peanut butter, the perfect breakfast. Spelt is a common grain used here, so I've eaten spelt in many breads. I have never baked with it though, I should try your recipe to start.

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  28. Spelt is yummy! Have you tried kamut and farro? Also two variations of wheat.

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  29. I know I will love this banana bread. Never thought of adding in sunflower seeds, which I adore. Spelt is a great flour to use and it is definitely gentler than the regular flour.

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  30. looks delicious! come make this for me. M.

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  31. Thanks for posting this inventive recipe! Might you have missed the eggs perhaps, the key binding ingredient for any cake or loaf? I will give this a try with one egg to start, wish me luck!

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  32. Nice recipe, this is really yummy. There is nothing to argue about. Keep posting stuff like this i really like it. thank you for sharing this recipe..

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  33. Stela,
    This bread looks moist and grainy and crunchy and lovely. I wanna try the recipe. Wish I had a piece right NOW!!! :)

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  34. This is an amazing recipe! Thank you for sharing! FYI...no egg needed.

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  35. Thank you so much for the Banana Bread Recipe. I made it last week and I am ready to make it again. Excellent! It is now my favorite Banana Bread. Thanks again.

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  36. I am loving this recipe! I've made it quite a few times now, starting out with it exactly as written (except subbing almond milk for the soy) - DELICIOUS. I've also been enjoying experimenting by cutting the sugar down a bit, using maple syrup (pure) or stevia, and even yogurt in place of the milk. Additions are fun too! It's wonderful with fresh organic blueberries or pineapple & coconut or some dark chocolate chips. Thanks for sharing such a wonderful & versatile spelt recipe.

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  37. I have juste made this and eaten my first slice - still warm. It is so good, I am delighted at how it's turned out. The topping is really brilliant too - I may try using it on other breads. Thanks for the recipe.

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  38. Absolutely wonderful recipe! Thank-you so much for sharing it! No egg necessary

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Please do comment, Dearies!