This light, dreamy banana bread has a perfectly fluffy crumb, thanks to the addition of a bit of spelt flour. A sugar-free banana bread recipe never tasted so authentic. Yield: 1 loaf of banana bread
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Author Stephanie Stiavetti
4mediumoverripe bananasmashed to a pulp
1/4cup plus 1 tablespoonmilk
1cupspelt flour(I used Arrowhead Mills regular spelt, not Bob’s Red Mill light spelt)
1 1/2teaspoonbaking powder
1cupcoarsely chopped walnuts(optional)
Make sure oven rack is in the middle of your oven. Preheat oven to 350°F (176°C) and grease a large loaf pan.
Combine bananas, oil or butter, honey, vanilla, almond extract, milk, and eggs in a large bowl. Mix well.
In a medium bowl, combine flour, cinnamon, baking soda, baking powder, and salt, mixing well. Add to wet ingredients, mixing just to the point that there are no dry lumps. Do not over mix. Stir in nuts, if desired. If mixture seems too thick, add 2 tablespoons applesauce or an additional ½ mashed banana.
Pour mixture into prepared pan, filled about 3/4 full, and bake 1 hour, or until top is well browned and a cake tester comes out clean. Turn loaf out onto its side on a cooling rack and let sit for 30 minutes before slicing.