Summary
| Yield | |
|---|---|
| Prep Time | 1 1⁄2 hours |
| Recipes | Quick Breads, Biscuits, Muffins and Scones |
Description
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.
Ingredients
- 4 very ripe bananas, mashed
- 10T unsalted butter, room temperature
- 4 large eggs, lightly beaten
- 1c sugar
- 2c white (or light) spelt flour
- 2c whole spelt flour
- 1t salt
- 1t baking soda
- 1t baking powder
- 1t cardamom
- 1t allspice
- 1t ground pepper
Instructions
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.
Technorati Tags: Quick Breads, Biscuits, Muffins and Scones baking banana banana bread quick bread spelt allergy cooking diy
