Spelt Banana Bread


Prep time1 1⁄2 hours
RecipesQuick Breads, Biscuits, Muffins and Scones
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Josie and I can't eat wheat, so we're always trying to figure out how to get baked good-y goodness. So far, white spelt flour has been our salvation. This is a really good banana bread based on the recipe in Joy of Cooking.


4 very ripe bananas, mashed
10Tunsalted butter, room temperature
4 large eggs, lightly beaten
1 2⁄3csugar
2cwhite (or light) spelt flour
2⁄3cwhole spelt flour
1 1⁄2tsalt
1tbaking soda
1⁄2tbaking powder
1⁄4tground pepper


Preheat the oven to 350°. Beat the sugar and butter together until light, about 2-3 minutes on high. Combine the dry ingredients well and beat into the butter/sugar mixture; it will look crumbly, like brown sugar. Beat the eggs in, and then add the bananas. Mix just until combined.

Grease either two standard (6-cup) loaf pans or one 9x9 baking pan. Spoon the batter in, smooth it down, bake it in the lower third of the oven for about an hour or so, until a toothpick or knife inserted in the center comes out clean.

Let cool for ten minutes in the pan and then take out and cool on a rack.


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Guest's picture

spelt is wheat

spelt is wheat

HiltonHeidi's picture

Spelt v/s Wheat

Sticking out tongue

Spelt is similar to wheat in appearance, but it has a tougher husk than wheat, which may help protect the nutrients inside the grain. Spelt flour has a somewhat nuttier and slightly sweeter flavor than whole-wheat flour. Spelt contains more protein than wheat, and contains gluten, so spelt is not suitable for a gluten-free diet.

haley's picture


No it's not, it's a cousin to wheat and most people who are allergic to wheat can eat spelt which lets face it, is the part that we care about

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