Healthy, Sprouted Spelt Flour Banana Bread Recipe
Sprouted Spelt Banana Bread
Seriously, who doesn’t like banana bread? It’s easy to make, a great way to use up ripe bananas, healthy-ish (when the right ingredients are involved), and everybody likes it--win-win all around!
The sprouted spelt banana bread in the picture is already half gone--only two minutes after this sexy loaf finished his photo shoot.
This recipe originated from the side of one of those ripe banana bags. I’ve health-find this recipe a lot, but it was a simple base recipe to start with when learning how to bake.
A Bit About Spelt Flour…
Spelt flour is in the wheat family and, nutritionally, can be used to substitute whole wheat flour in most recipes. Unlike whole wheat flour, spelt flour doesn’t have that, sometimes overwhelming, “whole wheat taste.” Instead, it has a nutty and slightly sweet flavour that I really enjoy in baking.
Spelt flour contains less gluten than whole wheat flour. Those who have sensitivities to gluten may be able to eat spelt flour without getting upset.
Spelt flour also contains more protein, but on the flip side, it has less fibre than whole wheat flour.
A Bit About SPROUTED Spelt Flour…
Like fermenting, sprouting grains neutralize anti-nutrients (phytic acid and enzyme inhibitors), which allows for easier absorption of vitamins and minerals.
Sprouting grains also create and increase vitamins and enzymes and break down the grain so that it’s easier to digest. Some people with gluten intolerances may find sprouted grains easier to digest. This is because the entire composition of the grain is changed during the sprouting process.
If you haven’t baked with spelt flour before, I think you’ll find it to be a welcome substitution to whole wheat flour. I know your whole family will enjoy this recipe.
Easy Banana Bread Recipe with Sprouted Spelt Flour
Ingredients
½ Cup Coconut Oil (semi-liquid)
1/2 cup Honey
2 Eggs, room temperature
2 cups Sprouted Spelt Flour
1 tsp Baking Soda
1/2 tsp Salt
3 Large, ripe Bananas
2 tsp Vanilla Extract
1/2 cup Optional Ingredients: walnuts, chocolate chips, pumpkin seeds, carob, raspberries etc. I used ¼ cup of organic dark chocolate chips and ¼ cup of unsalted pumpkin seeds, as shown in the picture.
Instructions
Preheat oven to 350 degrees, and grease a 9x5x3 bread pan (or muffin tins if you want to make banana muffins!)
Cream the coconut oil and honey together, using a stand mixer or hand mixer, for a couple of minutes until light and fluffy.
Add the eggs, and combine with mixer. In a separate bowl, sift together flour, baking soda and salt. Mix dry and wet ingredients together.
Add the mashed bananas, vanilla and optional ingredients, and fold together.
Bake for 55-60 minutes (less for muffins). Cool for 15 minutes before cutting.