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1
To a mixing bowl, add bananas, buttermilk, water, honey, vanilla, butter and yeast. Stir well to combine.
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2
Sift spelt flour, 2 cups of bread flour, and salt together, then add to the mixing bowl containing wet ingredients. Stir, or mix in a mixer with a dough hook, until it forms a shaggy dough.
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3
Remove dough to a floured surface and knead for 8 to 10 minutes (6 to 8 minutes in a mixer with the dough hook), adding more flour as necessary to achieve a tacky dough that will pass the windowpane test. Because this dough contains bananas, it will remain slightly sticky. A small amount of vegetable oil on the hands can help prevent it from sticking.
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4
Form dough into a ball and place in an oiled bowl. Lightly spray surface of dough with a neutral oil, then cover the bowl with plastic wrap. Let rise at room temperature for 1 1/2 to 2 hours or until doubled.
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5
Remove dough from the bowl and knead for 2 to 3 minutes to degas. Shape and place in a well-oiled loaf tin.
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6
Let rise for 60 to 90 minutes or until loaf rises above the lip of the pan. Preheat oven to 350F.
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7
Bake in the preheated oven for about 30 minutes, rotating the pan after 15 minutes. Bread is done when the inside loaf temperature registers 190F, and bread is lightly browned or sounds hollow when tapped.
