We are deeply divided about bananas in our house. I will eat them in all forms and any ripeness. Michelle is the opposite. She has a very narrow window (slightly underripe), very narrow preparation (covered in dark chocolate) and very narrow state (frozen). Otherwise, she will actively refuse anything even slightly banana flavored.
So when I mentioned my intent not to let the last two quickly darkening bananas go to waste by trying the banana bread recipe in Run Fast. Eat Slow, she shrugged and wished me luck. Secretly, I was quite pleased as this potentially left me a lot more bread to gobble up on my own. Assuming that it tasted good. Did it? Let’s find out.
Unlike a few recipes in Run Fast, Eat Slow, this banana bread recipe includes almost all pantry staple. Almost. WTF is spelt flour?
Spelt flour has actually become quite popular in the last few years, but lacks kale and coconut oil’s PR team. You can likely find in your local supermarket store. Check wherever they keep the Bob’s Red Grain. If Bob’s makes it, it must be ok, right? Just look at his face.
I’m just going to say it: mashed up ripe bananas do not look like something you want to eat. Quite the opposite, really. One note, the darker and riper the bananas that you can use, the sweeter the bread will ultimately be as this recipe does not use a lot of granulated sugar.
Finish up the the wet ingredients. Cream up the sugar and butter and toss in the nasty looking bananas and vanilla.
Add the wet to the dry ingredients. Fold in any add-ins you might be using. This bread is a great way to use up the nubs and ends that might have accumulated in your cabinets. Just don’t exceed much more than a cup.
I used some dried tart cherries, toasted pecans, and mini chips. A little chocolate is always good in helping convince the girls to try something new that might be a little healthy.
Pour into your greased loaf pan and tap gently to get rid of air bubbles and smooth out the top. Bake!
- 1 1/2 c. spelt flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 stick unsalted butter, at room temp
- 1/4 c. sugar
- 2 eggs
- 1 1/2 c. very ripe mashed bananas (3 or 4)
- 1 tsp vanilla
- 1/2 c. nuts (your choice)
- 1/2 c. dates, raisins, chocolate chips, etc (optional)
- Preheat oven to 350. Grease a loaf pan with butter or cooking spray.
- In a large mixing bowl, combine the dry ingredients (flour, cinnamon, baking soda, salt)
- Beat the butter and sugar until combined. Add the eggs and beat for 1 minute. Add the bananas and vanilla. Beat until combined.
- Combine the wet with the dry and stir by hand until just combined. Fold in any nuts, chips or other add-ins.
- Pour batter into loaf pan and shake to distribute evenly.
- Bake for 45-55 minutes. Start checking at 45 minutes using the toothpick method.
- Let cool in pan on wire rack for 15 minutes before removing and slicing.
We served this at breakfast with some houseguests and I received a little flak for baking “healthy” things, but half the loaf was gone before I could even get a picture.
This nutty, moist, not-too-sweet bread is perfect with your morning coffee or a great satisfying mid-afternoon snack to give you that energy boost to finish off the day.