Banana bread has carried me through the first weeks of being a new mom.
I first made this particular recipe just before the Christmas holidays, but hadn’t ventured into using only spelt flour. I combined 1/2 cup all-purpose white with 1/4 cup spelt, and poured the batter into muffin tins. The banana muffins were a success. I then tried the recipe in a bread mold, with two bananas (in this case I added another 1/4 cup spelt). When my mom came to town and made the banana bread, she dared all spelt and no white flour – the result was even lighter and fluffier.
We’ve probably made this final version of the recipe two or three times a week since Little Buddha was born. It’s easy and extremely addicting.
I especially like it toasted and smeared with salted butter for breakfast. Accompanying it with a soft-boiled egg, half a grapefruit and a strong caffè latte makes it the secret to waking up after a night with a new born.
A few secrets: Using rapadura sugar (my new favorite discovery) gives a nice, almost caramel flavor. My mom uses both almonds and walnuts and slightly toasts them first. Mix ingredients by hand instead of with an electric mixer. I always get better, lighter results this way.
3/4 cup spelt flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup sugar (rapadura or brown)
about 10 whole walnuts
1 ripe banana (the riper the better)
4 tablespoons salted butter
1/2 teaspoon vanilla extract
1/4 cup milk
1. Crack open the walnuts and break the meat into small pieces. Set aside.
2. Preheat oven to 200 C/400 F.
3. Begin melting butter over medium heat.
4. Mix dry ingredients in a large bowl. Add walnuts.
5. In a separate bowl, smash the banana with a fork. Keep somewhat chunky.
6. Add the egg, melted butter, vanilla and milk.
7. Add wet ingredients to dry and gently mix, but just enough to incorporate all ingredients. Don’t overwork the batter.
8. Pour into a buttered bread mold (or muffin tins) and bake until a small knife comes out fairly clean (about 35 min).
9. Let cool before taking out of mold.