Last night I went to sleep at 3 am! Diran was out and I waited until he was home to go to sleep. I woke up at noon (!) and didn’t know what to eat. Then, I saw my ripe bananas, that were good to be frozen for some banana soft serve.
And then it hit me: I wanted banana bread!
But I was so hungry I couldn’t wait for an hour before eating something! The solution: fruit.
Grapes could definitely make me wait! And so I started making my first banana bread!
Adaptation of Wholesome Banana Bread on Little House of Veggies
- 1 cup whole wheat flour
- 1/3 cup spelt flour
- 1 cup unrefined cane sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 3 medium ripe bananas*
- 1 Flax egg: whisk 1 tbsp flax seed, grounded, with 3 tbsp water until gelatinous
- 1/4 cup chopped walnuts
- 1/8 cup raisins and 1/8 cup currants (or 1/4 cup of one)
Directions: Preheat oven to 350°F. Mix the flours, sugar, baking powder, baking soda and salt. In a second bowl, mash the bananas with a fork or a potato masher. Add the flax egg and mix. Add the dry ingredients to the wet ingredients and mix with a spoon until well incorporated. Add the walnuts, raisins and currants and mix.
Grease a large bread pan with margarine or oil and pour the dough in it. Bake for 45-55 minutes, until golden brown and a toothpick comes out clean.
*Note: If you use very ripe bananas, you may have to add some flour. I also leave chunks of bananas.
You can add vanilla extract if you want to but I prefer not to since I love the banana flavor as is.
This was the best banana bread I have ever eaten! It was moist and delicious. Most banana breads I have tasted are more crumbly and dry. I definitely prefer moist!
How do you like your banana bread?