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    Home / Breakfast and Brunch Recipes / Breads and Muffins / A Moreish Spelt and Buckwheat Banana Bread with Toasted Walnuts

    Oct 11, 2015 · Last Updated: Sep 22, 2021

    A Moreish Spelt and Buckwheat Banana Bread with Toasted Walnuts

    Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.

    Sharing is caring!

    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. 

    Spelt and Buckwheat Banana Bread - Incredibly moorish, beautiful, healthy and delicious! | The Worktop

    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!

    Spelt and Buckwheat Banana Bread - Incredibly moorish, beautiful, healthy and delicious! | The Worktop

    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.

    Spelt and Buckwheat Banana Bread - Incredibly moorish, beautiful, healthy and delicious! | The Worktop

    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.

    Spelt and Buckwheat Banana Bread - Incredibly moorish, beautiful, healthy and delicious! | The Worktop

    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).

    Spelt and Buckwheat Banana Bread - Incredibly moorish, beautiful, healthy and delicious! | The Worktop

    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 - Incredibly moorish, beautiful, healthy and delicious! | The Worktop

    Spelt and Buckwheat Banana Bread with Toasted Walnuts

    4.84 from 6 votes
    Print Recipe Save RecipeSaved!
    Serves: 10 slices
    Prep: 10 mins
    Cook: 55 mins
    Total: 1 hr 5 mins

    Ingredients

    Toasted walnuts

    • 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)
    US Customary - Metric

    Instructions

    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
    Course: Breads and Muffins
    Author: The Worktop
    Cal : 355kcal
    Note: Nutrition information is a rough estimate.
    Love this?I would appreciate a star review! Snap a picture and share it with me on Instagram using #theworktop and tagging me @theworktop.

     

    « Caponata on Toast (Vegan)
    Farinata with Red Kuri Squash and Kale (Vegan, GF) »

    By Tina Jui
    Filed Under: Breads and Muffins, Breakfast and Brunch Recipes, Father's Day Brunch Recipes, Kid Friendly, Make Ahead, On The Go, Oven, Quick and Easy Brunches, Valentine's Day Brunch Recipes, VegetarianTags: bananas, buckwheat, buttermilk, cakes, nuts, spelt

    About Tina Jui

    A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Read more about Tina Jui or drop an email to say hi.

    Reader Interactions

    Comments

    1. Stephanie says

      January 28, 2020 at 2:13 am

      5 stars
      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

      Reply
    2. Narissa wilburn says

      March 06, 2018 at 10:24 pm

      4 stars
      Would I be able to replace the egg for egg replacer or similar ? I am vegan . thank you !

      Reply
    3. Karla says

      October 29, 2016 at 7:15 pm

      5 stars
      This is delicious!! Made to recipe and eaten warm with a smear of salted butter......SO good!

      Reply
      • Tina Jui says

        November 15, 2016 at 8:12 pm

        I'm so glad to hear you enjoyed the recipe! Happy eating!

        Reply
    4. Beverly says

      July 09, 2016 at 5:18 pm

      5 stars
      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!

      Reply
    5. GiselleR @ Diary of an ExSloth says

      October 25, 2015 at 3:09 pm

      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!

      Reply
      • Tina Jui says

        October 26, 2015 at 8:47 am

        Your roommates would probably love waking up to fresh baked goods from you!

        Reply

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    Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.

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