This moreish Spelt and Buckwheat Banana Bread is best eaten straight out of the oven, but tastes just as amazing at room temperature. For those who want something a little more decadent, spread a thin slice of salted butter on it.
Lately, as I reach the third trimester, sleeping through the night has become increasingly difficult whether it’s to go pee or because of leg cramps. For the latter, I’ve started eating more bananas, but I inevitably leave some bananas to over-ripen and everyone knows what that means…BANANA BREAD!
This morning, I woke up at 3 AM so hungry for this Spelt and Buckwheat Banana Bread (at least it’s not the leg cramps anymore). And on this occasion, I take full responsibility for setting myself up for failure. I should have known that there was no way I’d sleep through the night when the last thing I did before bed was look at this picture.
Since we devoured the loaf below as soon as I was done snapping the photos, my hungry stomach stayed with me in bed until daylight. It is now normal-person morning and as I’m writing this post on my laptop, I just popped a new loaf of this Spelt and Buckwheat Banana Bread in the oven.
The recipe is so simple that it is easy to make first thing after getting up, even after a sleepless night. And as a added benefit, starting the day off with the aroma of sweet caramelized banana is hard to beat. This moreish Spelt and Buckwheat Banana Bread is of course best eaten straight out of the oven, but tastes just as amazing at room temperature (and for those who want something a little more decadent, spread a thin slice of salted butter on it).
I know I’ll probably finish off this loaf that’s sitting in the oven, so my recommendation is to double up the recipe and make two loaves: one for eating immediately and the other to save for those late night cravings / morning breakfasts.
Spelt and Buckwheat Banana Bread with Toasted Walnuts
- 1 cup walnuts - coarsely chopped
- 2 tablespoons unsalted butter
For the banana bread
- 1 cup spelt flour
- 1 cup buckwheat flour
- 1/2 cup granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3 medium ripe bananas
- 6 tablespoons unsalted butter - melted
- 1/4 cup buttermilk
- 1/4 cup dark brown sugar - lightly packed
- 1 teaspoon vanilla extract
- salted butter - for serving (optional)
Toast the walnuts
In a small frying pan, melt the butter on medium heat. Add in the walnuts and stir with a spatula until the walnuts are lightly browned, about 5 minutes. Set aside.
Make the banana bread
Line a 9-inch loaf pan with parchment paper. Preheat the oven to 350°C / 175°C.
In a large bowl, sift together the spelt flour, buckwheat flour, sugars, baking soda, and salt.
In a separate large bowl, beat the eggs. Beat in the bananas, melted butter, buttermilk, brown sugar and vanilla.
Gently fold the egg mixture and toasted walnuts into the dry mixture, leaving in thin streaks of flour. Be careful not to over mix.
Pour batter into prepared pan and bake for 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow to cool in the pan on a cooling rack.
Serve warm with a thin slice of salted butter