Tuesday, February 1, 2011

Banana Bread

1/2 cup 1% milk (or other unsweetened milk alternative)
2 T ground flaxseed
1 1/2 cups spelt flour (see comments below**)
1/2 cup almond flour
1 heaping t ground cinnamon
1/2 t ground nutmeg
1 1/2 t baking soda
1/4 t sea salt
1/4 cup grapeseed oil (or olive, or coconut)
1/2 to 1 T honey
1 heaping t of vanilla extract
3 to 4 very ripe bananas (about 1 1/2 to 2 cups mashed)
1/2 cup dried nuts or dried fruit

Preheat oven to 350 degrees and grease 9x5 baking pan (I used olive oil). In a large mixing bowl combine milk and flaxseed and set aside. In a medium bowl combine flours, cinnamon, nutmeg, baking soda, and salt and set aside. Blend vanilla, honey, oil, and bananas into the milk & flax mixture until combined well. Stir in dry ingredients but don't over mix. Add nuts or fruit if using. Spread batter in greased pan and bake about 40 - 45 minutes until browned. Let cook in pan for 10 or 15 minutes.

** Regarding the flours used, I made another loaf this morning only I substituted 1/2 cup quinoa flour for 1/2 cup of the spelt flour and I did not notice any difference in flavor. I think next time I will try more quinoa flour for the spelt (moving toward gluten-free), although quinoa does have a stronger flavor so I should urge caution. However, I do encourage you to try your own flour substitutions and if you find any combinations that are very good, please share your results with me.

About 10 minute prep time yielded a very tasty banana bread. I used pecans in mine. This was a really delicious banana bread. Mine took 45 minutes to cook until done, but you might start checking prior to that because it seemed like a long time to cook. I inserted a knife into the middle starting about 35 minutes and if definitely had a ways to go.

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