Recipes

Spelt Rose Banana Bread/Muffins

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.

Ingredients:

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

Topping:
1 tsp coconut sugar
1 Tbsp black sesame seeds or poppy seeds
1 Tbsp dried rose petals

Directions:

  1. Preheat your oven to 350 degrees and make sure you’re oven rack is in the middle of the oven.
  2. Line a loaf pan with parchment paper or put liners in a muffin pan so you can easily remove the banana bread/muffins.
  3. In a small bowl, make the topping by mixing the coconut sugar, sesame seeds and rose petals together and set aside.
  4. In a mixing bowl, whisk together spelt flour, baking powder, baking soda, cinnamon, and salt.
  5. 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.
  6. Add your wet ingredients into your dry ingredients and mix with a wooden spoon or spatula.
  7. Pour batter into your loaf pan or spoon into muffin pan.
  8. 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.)
  9. 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.
  10. Enjoy!

*I liked the outcome of this recipe best when I made it as muffins instead of the loaf.

 

Katie Abbott, MS, RDN, INHC

Author Katie Abbott, MS, RDN, INHC

More posts by Katie Abbott, MS, RDN, INHC

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