from Kim Trott, CREWC chef

  • 3 ripe (or over ripe) bananasbanana-bread
  • 2 cups spelt flour
  • 1 tsp baking powder
  • 1-tsp baking soda
  • 1/2 cup butter or Earth Balance (Coconut Earth Balance is my new favorite)
  • 1 cup sucanat
  • 2 eggs or egg replacer
  • 1/4 tsp vanilla
  • splash of milk , coconut milk  soy or rice milk (just a splash!)
  • 1/2 to 1 cup chopped walnuts or nuts of choice
  • 1/3 cup carob or chocolate chips (optional) or dried fruit: raisins, cranberries, prunes etc.

Mix dry ingredients set aside.
In separate bowl, mix wet ingredients .
Add wet to dry just until blended (do not over-mix)

Pour into greased loaf pan and bake at 325 for 50 to 60 mins.
Check with tooth pick, if it comes out clean the bread is done.

I find it takes 60 minutes but each oven is different. I also use middle rack — if you find the top is browning to soon, move to a lower rack.

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