My mom made banana bread when I was a kid. People used to comment on how light in colour her banana bread was and wanted to know her secret. I will let you in on it: mash the bananas just before adding them. They won’t turn brown as quickly and will make the banana bread lighter.
My version isn’t as light since I use spelt flour, but it is just as moist and delicious. I also don’t use sugar, but I don’t miss it due to the maple syrup or honey in this recipe. I hope you you like it as much as I do.
This recipe is adapted from a recipe in Joy of Cooking by Rombauer and Becker, 1983 edition.
- Preheat oven to 350ºF, 180ºC.
- Blend together:
- 1/2 cup butter
- 1/3 cup honey or maple syrup
- grated rind from 1 lemon
- Mix in:
- 1 3/4 cups spelt flour
- 2 1/4 tsps baking powder
- 1/2 tsp Himalayan or Celtic Sea Salt
- 1 large or 2 small eggs
- 2 mashed bananas
- Mix until smooth.
- Optional: add 1/4 cup cacao nibs or chopped walnuts
- Line a loaf pan with parchment paper. Pour in batter.
- Bake for 1 hour or until an inserted knife comes out clean.