Thursday night I was looking for a way to avoid doing the work that I brought home, and walked into the house to the smell of bananas. Took a look into the fruit bowl and indeed the bananas were heading south quickly. So the solution to problem — avoiding work for a time and doing something with the bananas before they ended up in the compost heap was to make banana bread. Not just any banana bread, but one with no refined sugar and made with a healthy, easy to digest gluten-based flour.
- 2 cups spelt flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup pine nuts
- 1/2 cup raisins
- 1/4 cup buttermilk powder (I only bake with buttermilk — and not that often, so I find it more convenient to use powder)
- 4 medium bananas, loosely mashed
- 2 large free-range eggs
- 1/2 cup water (if you have buttermilk in the hose replace water with the buttermilk and don’t add the powder to the dry ingredients)
- 1/2 cup organic unsweetened applesauce
- 1 tsp pure vanilla
- 1/4 tsp pure almond extract
- Preheat your oven to 350 degrees and prepare a loaf pan and set it aside.
- In a small bowl mix flour, cinnamon, baking soda, baking powder and salt. Mix in the pine nuts and raisins and set aside.
- IN a large bowl, loosely mash the bananas, add eggs, water, applesauce, vanilla and almond extract.
- Add the dry ingredients to the banana mixture and mix until well combined.
- Pour the batter into the prepared loaf pan and place in the oven.
- Bake for 55-60 minutes of until a toothpick inserted into the middle of the loaf comes out clean.
- Cool in the pan for 5 minutes before turning out on a rack.
- Serve at room temperature.