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 WalnutsPrint Recipe Save RecipeSaved!
- 1 cup walnuts - coarsely chopped
- 2 tablespoons unsalted butter
For the banana bread
- 1 cup spelt flour
- 1 cup buckwheat flour
- ½ cup granulated sugar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 3 medium ripe bananas
- 6 tablespoons unsalted butter - melted
- ¼ cup buttermilk
- ¼ cup dark brown sugar - lightly packed
- 1 teaspoon quality 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
Best banana bread I've yet to make.
I changed just a few things:
-1/4 cup of demerara sugar (instead of 1/2 cup gran sugar)
-1/4 cup maple syrup (instead of brown sugar)
-coconut oil instead of butter
-1/4 cup yogurt (instead of buttermilk)
-topped it with sesame seeds and chia seeds before baking
Moist, fluffy, delicious, not too sweet
Thank you for posting and for the inspiration
Narissa wilburn says
Would I be able to replace the egg for egg replacer or similar ? I am vegan . thank you !
This is delicious!! Made to recipe and eaten warm with a smear of salted butter......SO good!
Tina Jui says
I'm so glad to hear you enjoyed the recipe! Happy eating!
I just mad this into muffins. I added 1tsp baking soda, 1/2 cup frozen coconut (thawed) and only used 2 bananas. Made them sugar free used 3/4 cup lakanto sweetener, a bit too sweet, so mentioned time I will try only 1/2 cup. Baked 10 minutes at 375 then 10 mins at 350. Awesome!
GiselleR @ Diary of an ExSloth says
I wake up with random food cravings all the time. And I'm sure, if I didn't have roommates, I'd be up at odd hours baking away in the kitchen haha
This looks amazing btw!
Tina Jui says
Your roommates would probably love waking up to fresh baked goods from you!