Spelt Banana Bread
This is a childhood favorite. How many of us remember walking into the kitchen after mom had popped a loaf of banana bread in the oven. The house would smell like heaven. Then you take a seat at the table with a cup of milk and chow down. Okay…if I’m honest it was never less than 2 pieces, probably 3. Haha
I loved this stuff. It was always a classic at my grandma’s during the holidays and boy was it good. Then reality hits and you learn the truth…even though it’s all star ingredient “bananas” are great for you, the rest of the loaf is loaded with refined sugars and oils. BOO. I was so disappointed when I learned this great breakfast or snack was not doing me any good, at least to my waist line and my running. haha
So as a distance runner, I know fueling my body with extra carbohydrates is really important. I need more than the average human-I’m burning about 1000 more calories a day with the activity and I have to replenish them. But how do I do that with tasty and healthy foods? If I’m being honest, I really want that extra muffin or sweet banana bread, but all that unhealthy crap is in it that I just don’t need. So my heart was happy when I came across this recipe and found it was made with wholesome and nutritious ingredients. Made from whole grain spelt flour, coconut sugar (only a 1/4 cup), grass fed cow’s butter, ripe bananas, and some other spices to add some flavor, this tasty treat is now made into some healthy fuel.
What you need:
- 1 1/2 Cups of Spelt Flour
- 1 teaspoon of ground cinnamon
- 1 teaspoon of baking soda
- 1/2 teaspoon fine sea salt
- 1 stick (1/2 cup) unsalted butter, at room temp
- 1/4 cup of coconut sugar
- 2 eggs
- 1 1/2 cup of mashed banana (3-4 very ripe bananas-lots of spots)
- 1/2 cup of chopped toasted walnuts
- 1/2 cup of golden raisins
- Preheat oven to 350° and grease a 8 1/2 x 4 1/2 inch loaf pan.
- In a large bowl, combine the dry ingredients (flour, cinnamon, baking soda, and salt).
- In a separate mixing bowl, use a mixer to beat the butter and sugar until combined. Add the eggs and continue to beat for 1 minute. Then add those bananas and vanilla till its all mixed together.
- Pour the wet ingredients over the dry and stir together-fold in the walnuts and raisins.
- Place in the pan and shake the pan until the batter has spread evenly. Bake until the the top is golden and you can pull a knife out clean from the center of the loaf. (50-60 minutes)
- Let the loaf cool for about 15-30 minutes and take a knife along the edges to release the bread. Turn it upside down and the loaf should fall right out. Cool completely
, cut, and enjoy! 🙂