Banana Bread to Feel Good About


Banana Bread has been made over and over in my kitchen. I love me some banana bread. Truth be told, I love me any baked goods in the muffin category. I don't love me some sugar buzz and the gastrointestinal rush to the bathroom that conventional loaves and muffins incur in my body. Not to mention a "muffin top". Who wants to feel like you're wearing a muffin top? So, I have worked hard, and made many not so good muffins to finally come to this healthy version of banana bread. Now that you have the correct wet to dry ratio for this recipe , you can substitute the mashed banana for other fruit. You also can add some other fruit without compromising its chemistry. Its one of those simple recipes that brings so much pleasure to the palate. The bread comes with an essence of childlike feeling as I eat it warm straight out of the oven, or in my case reheated in the toaster. Coffee was almost invented just to go with the delicate moist loaf. Yeah, Yeah, yeah, it's just banana bread, but not "just" to me. I take my banana bread seriously which is why this recipe has been the longest running work in progress. I make mine without refined sugar or white flour. I use olive oil instead of butter without compromising any of the flavor. And in my opinion the crunch of the walnuts completes the yummy experience. Feel free to omit the walnuts "Mom", or if you have a nut allergy. Please check it out, and I hope you give it a go. I must go and serve myself a second "mini" loaf. Why not? It's a healthy little loaf and its something to feel good about putting into  your mouth.

Banana Bread

-Preheat oven to 350 degrees


2 cups Spelt Flour

1/2 cup flax meal

2 tsp baking powder

1 tsp baking soda

3/4 tsp salt

1/4 cinnamon

a sprinkle of nutmeg

1/2 cup olive oil

1/2 cup of honey or agave nectar

1/2 cup maple syrup

1/2 tsp of vanilla

2 eggs well beaten

3-4 mashed bananas

1 cup chopped walnuts

-Grease muffin tins or loaf pans with olive oil, coconut oil, or butter.  Mix the wet and dry ingredients separately.  Then mix wet and dry together until combined.  Fill tins 3/4 way to the rim.  Quantity and time of baking will depend on the size of your vessels.  Put your timer on for 15 minutes and then keep your eye on them.  Remove from the oven when they are firm and toothpick dry.

Chill out and let them cool.  If you force them out too early....Well lets just say I warned you.