User login
Navigation
Syndicate
Spelt Banana Bread
Summary
| Yield | |
|---|---|
| Prep time | 1 1⁄2 hours |
| Recipes | Quick Breads, Biscuits, Muffins and Scones |
| Seasons | |
| Your Tags |
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 | |
| 10 | T | unsalted butter, room temperature |
| 4 | large eggs, lightly beaten | |
| 1 2⁄3 | c | sugar |
| 2 | c | white (or light) spelt flour |
| 2⁄3 | c | whole spelt flour |
| 1 1⁄2 | t | salt |
| 1 | t | baking soda |
| 1⁄2 | t | baking powder |
| 1⁄2 | t | cardamom |
| 1⁄4 | t | allspice |
| 1⁄4 | t | 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.
Comments
Post new comment