Spelt Banana Bread
|Prep time||1 1⁄2 hours|
|Recipes||Quick Breads, Biscuits, Muffins and Scones|
Josie and I can't eat wheat, so we're always trying to figure out how to get baked good-y goodness. So far, white spelt flour has been our salvation. This is a really good banana bread based on the recipe in Joy of Cooking.
|4||very ripe bananas, mashed|
|10||T||unsalted butter, room temperature|
|4||large eggs, lightly beaten|
|2||c||white (or light) spelt flour|
|2⁄3||c||whole spelt flour|
Preheat the oven to 350°. Beat the sugar and butter together until light, about 2-3 minutes on high. Combine the dry ingredients well and beat into the butter/sugar mixture; it will look crumbly, like brown sugar. Beat the eggs in, and then add the bananas. Mix just until combined.
Grease either two standard (6-cup) loaf pans or one 9x9 baking pan. Spoon the batter in, smooth it down, bake it in the lower third of the oven for about an hour or so, until a toothpick or knife inserted in the center comes out clean.
Let cool for ten minutes in the pan and then take out and cool on a rack.