For many years I’ve been after a better banana bread recipe. I’ve finally refined one that we eat almost every other week in the winter. I make it to go along with a homemade soup for lunch, and my husband and daughter polish it off for either snack or breakfast. Give this a go; it is easy and satisfying…
A Better Banana Bread
5 1/3 tablespoons of soft butter plus extra for greasing the pan
4 ripe bananas, mashed up
3/4 cup dark brown sugar
1 egg, beaten
1 heaping tablespoon of vanilla
1 teaspoon of baking soda
1 pinch of salt
1 1/2 cups sprouted spelt flour
Preheat oven to 350˚F. Grease a 9 x 5 inch pan.
In a big mixing bowl mash bananas, and mix in butter, sugar, egg and vanilla. Add the baking soda and salt and mix in the flour last. Pour into the prepared pan. Bake for one hour, remove from the pan and served after it is slightly cool.
Yum. I claim the ends; everyone else can have the rest!