Everyone has a go-to banana bread, this is mine. Moist every time, not too sweet, and is healthy and satisfying. It is VERY important to use super spotty brown-almost black bananas, they give so much more flavour and better texture. I love spelt flour for its low gluten content, nutrition, and the fact that it produces really fluffy baked goods. Whether it's for dessert, breakfast, or with an afternoon coffee banana bread is always a good idea! Pictured here is honey butter. Simply mix salted butter with some honey!
Serves 8 slices
1&1/2 cups spelt flour
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
3 large or 4 medium-sized very ripe bananas, mashed
2 eggs (try flax eggs for vegan)
scant 1/2 cup olive oil
1/3-1/2 cup honey or maple syrup, depending on how sweet you want it
1 tsp vanilla extract
1/4 cup plain yogurt or nut milk of choice to keep it dairy free/vegan
1/2 cup chopped walnuts, optional
Pre heat oven to 350'
In a large bowl mix together flour, baking soda, salt, and cinnamon.
In another large bowl combine mashed bananas, olive oil, honey/maple syrup, eggs, vanilla, and yogurt/or nut milk. Whisk well.
Add dry ingredients to your wet ingredients and use a spatula to mix until just combined. Add chopped walnuts, if using, and mix once more. Do not overmix.
Grease a banana bread pan with olive oil or coconut oil, butter etc. Pour in mixture.
Bake for 50-60 mins until a toothpick inserted comes out clean.
Allow banana bread to cool in the pan for at least an hour before cutting into it!
You can make this into 12 muffins if you prefer. Bake for 20-25 minutes.
Instead of walnuts you can add chocolate chips.