The recipe so nice, I made it twice!
Fun fact: I do not like bananas. I only eat them (crave them) after long runs. But even though I don’t like bananas, I love banana bread. I have really fond memories of my Nana’s banana bread and banana muffins; moist and flavorful. She used to make them every time she came to visit. That and her signature snickerdoodle cookies.
Reading over this I realized it sounds like my Nana is no longer here, but she is! She lives in the South now and we are the ones who visit her and bring her goodies.
I was really excited to see a banana bread recipe in this book, so last week when I had a few leftover bananas, I let them get brown so I could make this recipe. This recipe uses Spelt flour, which is honestly something I had never heard of before now, but it is whole wheat flour. I couldn’t find it at my local grocery store, but did find it at Wegmans.
Here are the ingredients for Spelt Banana Bread:
- Spelt flour
- Ground cinnamon
- Baking soda
- Sea salt
- Unsalted butter
- Coconut sugar or other sugar
- Mashed bananas (3-4)
- Vanilla extract
- Chopped toasted walnuts (optional – didn’t use)
- Date pieces or golden raisins (optional – didn’t use)
I did add mini chocolate chips, which the recipe does not call for, but were a great addition.
The recipe was easy to follow and pretty similar to a regular banana bread recipe.
1. Mix the dry ingredients in a large mixing bowl (flour, salt, cinnamon, baking soda)
2. Mix the sugar and butter in a separate mixing bowl, until combined
3. Add the eggs to the sugar and butter
4. Add in the mashed banana and vanilla to the sugar / egg / butter and mix
5. Pour the wet ingredients over the dry ingredients
6. Stir until everything is mixed
7. Bake in the oven at 350 for 50-60 minutes
This was amazing. I had my boyfriend try it that night and we both loved it. It’s so good and it doesn’t lose any of the flavor using Spelt flour instead of white flour. In fact, the flavor is richer. It is definitely one of the favorites so far. In fact, it was so good that I made the same recipe, in muffin form, the other day.
This one will definitely be a staple in my recipe arsenal.
Look for a post later this week with all of my July favorites – products, podcasts, and more!