Description
A richly spiced, moist, and golden-brown banana bread made with ripe bananas, butter, brown sugar, and spelt flour for a tender crumb and subtle banana flavor.
Ingredients
3 medium ripe bananas, mashed
1/2 cup (113g) unsalted butter, melted
3/4 cup (150g) brown sugar
2 cups (240g) spelt flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cornstarch (gluten-free option: 1 cup almond flour + 1 tsp psyllium husk)
Instructions
Preheat oven to 350°F (175°C). Grease 9×5-inch loaf pan with 1 tsp butter.
In a bowl, mash bananas until smooth with no chunks.
Add melted butter and whisk until clear.
Mix in brown sugar until fully dissolved.
Combine spelt flour, baking soda, salt, and cornstarch in a separate bowl.
Fold dry ingredients into wet just until combined (35-40 circular strokes).
Pour batter into prepared pan and bake for 55-60 minutes until toothpick inserted shows slight moisture.
Cool for 45 minutes on a wire rack before slicing using unlined parchment.
Notes
Use room-temperature butter for even mixing
Measure spelt flour by spooning into measuring cup to avoid packing
Rotate pan halfway through baking for even rise
Gluten-free: Substitute spelt flour with 1 cup almond flour + 1 tsp psyllium husk
- Prep Time: 15
- Cook Time: 60
- Method: Baking
- Cuisine: American