Richly caramelized, just the right amount of sweet, and bursting with nutty, toasty flavor, this is the loaf we dream about. We teamed up with celebrated recipe developer and bestselling cookbook author Jess Damuck to create a nostalgic yet elevated twist on the classic—featuring our latest limited-edition flavor: Crunchy Halva Nut Butter. The result? A perfectly tender spelt sesame banana bread that’s wholesome, crave-worthy, and utterly unforgettable.

Note from Jess: Spelt has an extremely nutty flavor but still allows for a beautiful texture in baked goods. Using frozen and thawed bananas and incorporating their juices may seem annoying, but it’s worth it– the banana liquid is SO flavorful and concentrated. My friend Greg Lofts taught me this method and I never turned back! Also, if you like a chocolate chip in your banana bread, stir in 1 cup dark chocolate chips or chunks into the batter before pouring into the prepared pan!

Ingredients:

• 4 very ripe bananas, frozen and thawed
• 3 large eggs
• ⅓ cup extra virgin olive-oil, plus more for the pan
• ¾ cup plus 1 tablespoon packed brown sugar
• 2 tablespoons Crunchy Halva nut butter, plus more for serving
• 2 teaspoons vanilla extract
• 1 ¾ cup spelt flour
• ½ cup toasted sesame seeds
• 1 teaspoon baking soda
• ½ teaspoon kosher salt

Directions: 

1. Prep the pan: Preheat the oven to 350 F. Brush a 9 by 5-inch loaf pan with a bit of olive oil and line with parchment paper leaving an overhang on two sides.
2. Prep the banana mixture: Add the 4 thawed bananas and their juices to a medium bowl. Smash well with a fork until it’s almost a puree (a few lumps are okay!)
3. Add ¾ cup brown sugar, 3 large eggs, ⅓ cup oil, 2 tablespoons Crunchy Halva butter, and 2 teaspoons vanilla and whisk until combined.
4. Mix the bread: In a large bowl combine the spelt flour, ¼ cup sesame seeds, 1 teaspoon baking soda, and ½ teaspoon salt. Add the banana mixture and fold to combine. 
5. Pour the batter into the prepared loaf pan. Sprinkle with the remaining 1 tablespoon brown sugar and the remaining ¼ cup of sesame seeds.
6.  Bake until golden brown and a toothpick or knife inserted in the center of the loaf comes out with a few moist crumbs attached, 50 to 60 minutes.
7. Let the bread cool slightly before serving with more Crunchy Halva butter. Enjoy!