Having recently moved I’m in the process of making the house feel like home. This includes organizing and a rearranging my things, both new and old, so that everything feels just right. I’ve finally gotten used to the layout of the kitchen and learned most of the light switches, so I’m making progress. As much as I like it here and I know this is my home, there is still this “on vacation” feel lingers. In pondering what I could do to make it feel more home-y and making it start feeling more permanent (without buying something else), I turned to the kitchen. There is something about baked goods, especially ones from childhood, that bring about all the warm, home-y feels. For me, these feels come with banana bread. This soft, slightly sweet bread is something my mom made on a regular growing up. So that is just what I did. The process of making it and the delicate aroma of vanilla lofting through the air as it bakes brought about all the warm and fuzzies. In hopes that this nostalgic loaf will bring about the most wonderful feeling of home, my plan is to warm up a couple slices and eat them cozied up on the couch with Ben. I think that will be just the thing to help transition from house to home.
Now, about this bread. It not the exact one from my childhood. I tweaked the recipe to be more wholesome and more on board with my food philosophy. The result is a soft, slightly sweet bread that still somewhat hearty thanks to the spelt flour. This banana bread is naturally sweetened with very ripe bananas and the addition of only 2 tablespoons of coconut sugar. The vanilla yogurt from the original recipe was replaced with plain Greek yogurt and almond milk, which give it the perfect amount of moisture and an addition of some protein. My favorite way to serve this is warm with more yogurt, almond butter, and a sprinkle of cinnamon.
Spelt Banana Bread
Lightly sweetened banana bread made with spelt flour, greek yogurt and only 2 tablespoons of coconut sugar.
- 2 cups spelt flour (240g)
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 ripe bananas * 1 1/4 cups
- 1/2 cup plain greek yogurt 115g
- 2 tablespoons coconut sugar
- 1/4 cup unsweetened almond milk
- 2 teaspoon vanilla extract
Preheat oven to 350°F
In a large bowl, combine the spelt flour, cinnamon, baking powder, baking soda and salt.
Puree bananas in a high-speed blender (or mash until in a liquid state). Measure out 1 1/2 cups. In a medium bowl combine the almond milk, oil, maple syrup and vanilla extract.
Pour the banana mixture into the bowl of flour, a gently fold the mixture until just combined - careful not to over mix. Pour the batter into an oiled 8x4 loaf pan.
Bake 40-50 minutes*, or until a toothpick inserted into the center of the bread comes out clean. Let cool for about 15 minutes, then run a knife around the edges of the pan. Turn the pan over and gently tap for the bread to come out of the pan. Slice and enjoy.
- Mash the banana with a fork to yield 1 1/4 cups. This weighed about 360 grams.
- If using a convection oven the bread will take less time. Check the bread after 35 minutes and test with a toothpick to see if it comes out clean.