If you know me, then you know one of my favorite jobs I’ve ever had in my life was working in a little bakery in the town I grew up in. Typically, I prefer the feel and intuition that comes when cooking without measuring cups or spoons. However, baking let’s my scientific/chemistry nerd come out because it relies on being exact and calculated. When creating this recipe I blended those two sides of my brain. When I realized my banana bread dough was too dry, my intuition kicked in and figured out a creative way to add some moisture (besides using just water) – rose water! I have never tried the combination of rose + banana, but let me tell you…I could not stop eating the dough. It was such a pleasant surprise!
The spelt flour makes this a hearty, whole grain, fiber-rich loaf that feels decadent without being too sweet. I find it makes a nice breakfast bite or a late-afternoon snack with tea.
2 cups spelt flour
2 tsps baking powder
1 tsp baking soda
1/2 Tbsp ground cinnamon
2 tsps sea salt
3 large ripe bananas
1/4 c maple syrup
1 Tbsp rose water
2 tsps vanilla extract
1 tsp coconut sugar
1 Tbsp black sesame seeds or poppy seeds
1 Tbsp dried rose petals
- Preheat your oven to 350 degrees and make sure you’re oven rack is in the middle of the oven.
- Line a loaf pan with parchment paper or put liners in a muffin pan so you can easily remove the banana bread/muffins.
- In a small bowl, make the topping by mixing the coconut sugar, sesame seeds and rose petals together and set aside.
- In a mixing bowl, whisk together spelt flour, baking powder, baking soda, cinnamon, and salt.
- In another mixing bowl, smash the bananas until smooth. Add in the maple syrup, rosewater, water, and vanilla to the smashed bananas and mix until smooth.
- Add your wet ingredients into your dry ingredients and mix with a wooden spoon or spatula.
- Pour batter into your loaf pan or spoon into muffin pan.
- Sprinkle your topping mixture on evenly and pop into the oven to bake for about 20-25 minutes. (If you are making a loaf be sure to rotate the loaf pan about halfway through the cooking time.)
- Test the center with a toothpick and if it comes out clean, the loaf is done. Remove from the oven and let cool before slicing.
*I liked the outcome of this recipe best when I made it as muffins instead of the loaf.