This was inspired by the banana bread recipe in Ross Dobson’s Wholesome Kitchen book (a great cookbook, I might add – full of delicious recipes made from beans, lentils and other good things), but modified to make it my own. In fact, several of the ingredients – the flour, vegetable oil and sugar – were replaced with alternatives, spelt flour, apple sauce and maple sugar, respectively. And yes, it is much better.
What you need:
- 2 cups spelt flour
- 1/2 cup apple sauce
- 2 bananas, peeled and mashed
- 3/4 cups maple sugar (NOT MAPLE SYRUP)
- 2 eggs
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking powder
1. Whisk sugar and eggs together
2. Stir in oil and 1/4 cup of cold water and mix until combined
3. Add bananas, flour, baking powder and cinnamon and mix
4. Pour into loaf pan and bake in a preheated 350F oven for 50-55 minutes
Serve it the next day with some steamed eggs
Once the bread is done, take it out of the oven and let it cool for approximately 10 minutes before serving. The bread can keep for two days if stored in an airtight container.