Spelt is a cool grain.
It’s protein content is similar to that of pastry flour, and therefore, is the perfect grain to use to make a delicious, light, and flavorful banana bread.
Over the past few weeks I completed a 120 hour internship- I interned at a bakery called The Lost Bread Company.
At Lost Bread they focus using local grains and sustainable methods to make amazing sourdough bread and pastries. Their main goals are responsible sourcing, and local accessiblity. While there, I worked along side hardworking, fun, and interesting people. My shifts were from 7 pm to 1 am, and I communted 50 minutes each way. (I am just now getting back on a normal schedule and not getting bursts of energy at 12 am!). Overall, I learned so much throughout my time at Lost Bread and will miss the 12 am toast snacks.
I finished up two weeks ago with my interenship and realized that through working there I now appreciate (even more than I already had) the different types of grains, flours, and degrees of variance in the protein content and structure that each of them have. I learned about new grains, and food I had never heard of. My boss even gave me some of his kefir grains so I can ferment my own water kefir! (I barely knew what water kefir was before then- long story short, it is naturally sparkling water with probiotics).
After weeks of oddly craving banana bread, I finally made it! Not only that, but I made it with spelt flour I milled on my small mill that attaches to a kitchenaid stand mixer. The mill I have is called a Mock Mill and I highly recommend it for anyone who wants to mill their own grains at home!
Date Nut Banana Bread
- 1½ cups spelt flour
- ¼ cup flaxseeds ground
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- ¼ teaspoon sea salt
- 4 small/medium bananas mashed (some chucks are fine)
- 2 eggs
- ⅓ cup coconut, date, or raw sugar
- ¼ cup olive oil
- 1 teaspoon vanilla extract
- 1 cup chopped dates
- 1 cup chopped nuts toasted (I used walnuts and pecans)
- 1 tablespoon coconut, date, or raw sugar for the top
Preheat the oven to 350 degrees. Grease a 4½x8inch pan with oil or butter.
Mix the spelt flour, flaxseeds, baking soda, salt, and spices in a bowl.
In a separate bowl, mash the bananas.
Add the eggs, sugar, olive oil, and vanilla to the bananas.
Add the banana mixture to the spelt mixture and stir until the flour is just blended in. Mix in the nuts and dates until evenly dispersed.
Pour the batter into the loaf pan, sprinkle with the tablespoon of sugar, and bake for 50-55 minutes until golden brown and a toothpick inserted into the bread comes out clean.
I cut up the loaf and keep it in the freezer for easy access to banana bread whenver I want. This bread is best toasted on a skillet until the nuts and dates caramelize slightly on each side (about 2-3 minutes on each side over medium heat).