Monday, September 23, 2013
Banana Bread (Wheat, Dairy, Sugar and Nut Free)
I have been attempting to bake extra batches of things lately to stash in the freezer for after-baby. While I really should be focusing on dinners I can't seem to stop baking! I've had 2 very ripe bananas burning a hole in my fruit bowl (so to speak) so when I saw The Natural New Age Mum post a blog on not 1 or 2 but 8 different banana bread recipes, their fate was sealed!
The one I chose and adapted was from Mamacino, another favourite blogger of mine. While bananas are high in fructose I made it lower by using dextrose instead of regular sugar along with a few other little changes. It was absolutely delicious! Really moist and with a great banana flavour. The kids and I loved it and we still have over 1/2 the loaf in the freezer.
This one's a winner!
Easiest Banana Bread
(Wheat, Dairy, Sugar and Nut Free)
Adapted from Mamacino
1 cup white spelt flour
½ cup wholemeal spelt
2 tsp baking powder
1/3 cup coconut sugar
1 tsp ground cinnamon
1/2 cup coconut oil
2 mashed bananas
1 tsp vanilla extract
Preheat the oven to 160 degrees Celsius. Grease a loaf pan and line with baking paper.
Combine all the dry ingredients in a large bowl and make a well in the centre. In a separate bowl, whisk together the eggs, oil, bananas and vanilla. Pour the wet ingredients into the dry ingredients and mix until it is just combined. Pour the mixture into your prepared pan.
Bake for approximately 45-50 minutes or until the top springs back and a skewer comes out clean when you test it. Leave in the pan for five minutes and turn out to cool on a rack.
Lovely warm from the oven with a big smear of butter (if not dairy-free) or slice and freeze to make wonderful toast.