Spelt-Buttermilk Banana Bread
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The recipe is the result of a lot of testing and tweaking of other recipes to come up with a banana bread healthy enough to eat everyday but still tasty enough to taste like a treat. I use white whole wheat because it is closer in taste to white flour. This produces a very moist product. For a drier consistency use only 3 bananas.
- Ready In:
- 1hr 10mins
- Serves:
- Yields:
- Units:
ingredients
- 3⁄4 cup light brown sugar
- 2 eggs
- 3 bananas, very ripe and mashed
- 1 tablespoon vanilla
- 2 tablespoons vegetable oil
- 1⁄2 cup buttermilk
- 1 3⁄4 cups spelt flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
directions
- Preheat oven to 325 and grease a bread pan. Set aside.
- In a mixer, combine sugar and eggs and beat on medium speed until thick and light - about 5 minutes. Mix in bananas, vanilla, oil and buttermilk.
- Combine flour, baking powder, baking soda and salt. Add the flour mixture to wet ingredients and stir until just combined.
- Pour into pre-greased pan and bake in oven until a toothpick comes out with moist crumbs sticking to it; about 1 hour.
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RECIPE MADE WITH LOVE BY
@rebecca_wigginshotm
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@rebecca_wigginshotm
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"The recipe is the result of a lot of testing and tweaking of other recipes to come up with a banana bread healthy enough to eat everyday but still tasty enough to taste like a treat. I use white whole wheat because it is closer in taste to white flour. This produces a very moist product. For a drier consistency use only 3 bananas."
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The recipe is the result of a lot of testing and tweaking of other recipes to come up with a banana bread healthy enough to eat everyday but still tasty enough to taste like a treat. I use white whole wheat because it is closer in taste to white flour. This produces a very moist product. For a drier consistency use only 3 bananas.
