Who can resist a warm slice of banana bread smeared with some butter to enjoy with their morning coffee? The problem with most banana breads is that they're loaded with sugar and refined flours. My version contains spelt flour, an ancient grain that is low in gluten and easier for your body to digest. The rice malt syrup in this recipe adds some natural sweetness, and because it is made from brown rice, it won't spike your insulin levels the same way honey or agave syrup does. Only use 1/4 cup rice malt syrup if your bananas are extra ripe. Feel free to have some fun with this recipe. You can add your favourite nuts or seeds, either mixed in with the batter or scattered on top just before baking. Adding some chopped dark chocolate makes this bread a little naughty but nice!