As much as I love cookies and cakes, the one thing that I find much harder to resist are sweet breads – namely zucchini, pumpkin, carrot, and most of all banana bread! My mom came upon this super simple banana bread recipe from Dr. Weil and I had to try it out with modifications, of course.
The original recipe called for whole wheat flour and canola oil. I prefer gluten free desserts and avoid canola oil altogether. Found it very challenging to find the right ingredients when baking to get the same consistency, texture and taste. After a few attempts, I found spelt flour and avocado oil as substitutes that gave a similar texture and taste. I used semi ripe bananas and raw honey for a sweetness that wasn’t too overpowering. Overall making a delicious banana walnut bread that satisfied my sweet tooth.
Check it out and let me know what you think. Enjoy…in moderation! 😉
SERVINGS: 8 – 10 slices PREP TIME: 10 minutes READY TO ENJOY: 40 minutes
INGREDIENTS:
- 3 semi ripe bananas
- 1/2 cup raw honey
- 1 1/2 cups spelt flour (I love Bob’s Red Mill Organic Spelt Flour)
- 3/4 raw organic walnuts, roughly chopped
- 3 tablespoons avocado oil
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
DIRECTIONS:
- Pre-heat oven to 350°F.
- Lightly oil loaf pan.
- Mash bananas and mix with honey, oil, and vanilla extract.
- Stir in spelt flour, baking soda, salt, and walnuts.
- Spoon into loaf pan, spreading evenly and flat.
- Top with handful of walnuts.
- Bake for 35 minutes or until center is set.
- Remove from oven. Cool for 10 minutes. Lightly carve around loaf with butter knife to separate from pan. Flip loaf over to gently remove. Voila and enjoy!!
