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

Course Breads and Muffins
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10 slices
Calories 355kcal
Author The Worktop

Ingredients

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)

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

Nutrition

Calories: 355kcal | Carbohydrates: 42g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 224mg | Potassium: 276mg | Fiber: 4g | Sugar: 20g | Vitamin A: 7.3% | Vitamin C: 3.9% | Calcium: 3.7% | Iron: 9.5%