I feel like I’m finally getting my baking mojo back. I go through phases with my baking, and recently I’ve been doing very little of it. Part of it is because I just haven’t had much time. I’ve been so busy with work and life in general that my cooking has been pretty simple lately with not much love or creativity unfortunately!
But while rustling through our pantry the other day, I came across this giant 5kg bag of stoneground spelt flour we had ordered months ago from Ooooby that I’d forgotten all about. If you’re wondering how one misses a bag this size, I’m tiny and I actually can’t see much of our top two pantry shelves. To put it in perspective, I have to get a chair just to reach the things in the front of our top pantry shelf. So if it’s in the back of the pantry like this was, it may as well not exist to me.
But back to this glorious bag of spelt. I still remember the day we received it in our box. Jared pulled it out and asked what it was. I told him simply, “spelt flour.” Obviously, Jared. Come on. Then he looked at me and said, “Yeah I can see that… but 5kg of it? What do we need 5kg of spelt for?” I answered with a very defensive, “UGH. I don’t know, but I’ll find something for it!”
Fast forward to probably three months later and I’m only just (re)discovering it, unopened and gathering dust in the back of our pantry. My bad babe, my bad.
BUT, I did find a use for it after all that. I hope this Banana Spelt Loaf marks the start of more spelt recipes. It’s such a beautiful flour to use; organic, stone ground and from a local place here in NSW. It doesn’t get much better than that does it? I really don’t have a reason to NOT use it.
To make this loaf, I combined the spelt with some ripe bananas, eggs, yoghurt, oats and blackstrap molasses as the sweetener. I love using blackstrap molasses in my baking, and will go back and forth between that and honey as my sweetener of choice. Blackstrap molasses is actually the by-product of white sugar. When refining the cane sugar into white sugar, the “goodness” that was removed from it is a dark syrup called molasses. So while the refined sugar ends up being nutritionally empty, the molasses is actually quite rich in minerals.
I’ve been using it for years now, and I just love the taste! And the fact that it’s rich in minerals is just a bonus. But it is an acquired taste though, and if it’s something you’re not used to or fond of, please feel free to use honey or even pure maple syrup.
To top my loaf, I used crushed pecans and some coconut chips. These toasted nicely on top of the loaf, and the pecans worked beautifully with the banana and molasses.
The smell of the banana loaf filled the apartment and it reminded me once again the joys of baking. We enjoyed warmed up slices of this loaf for the next few days, either plain (Jared) or slathered in tahini/peanut butter (me).
I hope you enjoy this recipe, and if you make it, please let me know how you go! I’d love to see your photos on Instagram so please tag me if you post anything!
- 2 bananas
- 2 eggs
- 1/3 cup full fat Greek yoghurt
- 2 tablespoons olive oil
- 1/4 cup blackstrap molasses*
- Dry ingredients
- 1 and 3/4 cup wholemeal spelt flour
- 1/4 cup rolled oats
- 1 tsp baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Toppings: (optional)
- Coconut chips
- Pre-heat oven to 180 degrees Celsius.
- Mash bananas in a large mixing bowl.
- Add the rest of the wet ingredients and stir until well combined.
- Add dry ingredients and fold gently until well combined.
- Grease and line a loaf tin.
- Pour mixture into the tin.
- Sprinkle your chosen toppings over the mixture.
- Bake for 25-27mins, or until top is golden and a skewer or knife inserted into the middle comes out clean.
- Serve sliced and spread with good quality butter, ricotta + honey or some peanut butter!!
- * You can substitute for the same amount of honey OR maple syrup!