Banana Bread has been made over and over in my kitchen. I love me some banana bread. Truth be told, I love me any baked goods in the muffin category. I don’t love me some sugar buzz and the gastrointestinal rush to the bathroom that conventional loaves and muffins incur in my body. Not to mention a “muffin top”. Who wants to feel like you’re wearing a muffin top? So, I have worked hard, and made many not so good muffins to finally come to this healthy version of banana bread.
2 cups Spelt Flour
1/2 cup flax meal
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/4 cinnamon
a sprinkle of nutmeg
1/2 cup olive oil
1/2 cup of honey or agave nectar
1/2 cup maple syrup
1/2 tsp of vanilla
2 eggs well beaten
3-4 mashed bananas
1 cup chopped walnuts
- Preheat oven to 350 degrees
- Grease muffin tins or loaf pans with olive oil, coconut oil, or butter.
- Mix the wet and dry ingredients separately. Then mix wet and dry together until combined.
- Fill tins 3/4 way to the rim.
- Quantity and time of baking will depend on the size of your vessels. Put your timer on for 15 minutes and then keep your eye on them. Remove from the oven when they are firm and toothpick dry.
Chill out and let them cool. If you force them out too early….Well lets just say I warned you.
Enjoy!
Esta Cocina: Banana Bread
to Feel Good About
is written by Monty Schreiber