spelt banana bread

Weekend mornings are perfect for taking a little longer to linger over a hot cup of tea and the paper, which are perfectly accompanied by a fresh loaf of homemade banana bread. Banana bread probably my favourite baked-good, and even though I limit my wheat intake, I can still enjoy this treat with this recipe I discovered years ago in a collection of spelt recipes from Steep Hill Spelt Recipes (the pancakes are easy and tasty too). And don’t hold back serving this to the masses just because it is made with spelt flour – believe me, no one will be any wiser. They’ll just be eating healthier!

1/2 cup soft butter

1 cup or less brown sugar

2 eggs, beaten

2 cups spelt flour

1 teaspoon baking soda

1/2 or less teaspoon of salt

2 or 3 ripe bananas, mashed

1/2 cup chopped almonds (optional)

Pre-heat oven to 350 degrees F. Cream butter and sugar; add eggs and beat well. Add dry ingredients and finally bananas and nuts. Mix well. Bake in three 3″x5 ” loaf pans or in one 5″x9″ loaf pan, well-greased. Bake for one hour or until toothpick comes out clean. Cool slightly in pan and turn out on wire rack.

Tip: I always seem to let a fresh banana go too ripe; no worries though – I simply peel it and pop it in a freezer bag and into the freezer,  keeping it at the ready for whenever I get a craving for this bread.