Sugar-free Spelt Banana Bread
This makes a very light, slightly sweet loaf, perfect for peanut butter sandwiches or a thick slice with apple butter for breakfast. Makes 12 thick slices.
When you let bananas get really overripe, their natural sweetness intensifies, making them a good substitute for sugar in baked products. You can leave out the coconut oil as well, I just added a bit because it’s such a good fat.
This recipe is also very flexible in that you can flavour it with anything you like: cocoa, nuts, coconut, dried fruit, fresh fruit such as blueberries or cranberries, or just leave it as is. Make sure you don’t use any more than about a half cup of extras though, as the loaf won’t rise.
4-5 small overripe bananas, or 3 large
1 Tablespoon virgin coconut oil, optional
3/4 cup plain yogurt, buttermilk, or milk soured with 1 teaspoon lemon juice or vinegar
1 teaspoon vanilla extract
2 cups light spelt flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
Mash bananas in a large bowl
Add in the coconut oil and mix well
Add in the eggs and mix well
Add in the yogurt and vanilla and mix well
Place a sieve over the bowl and put the flour, baking powder, soda, salt and cinnamon in it.
Sift this mixture into the wet ingredients, then fold it in lightly until incorporated.
Scrape the batter into a loaf pan lined with parchment paper.
Bake at 350 degrees for 55-60 minutes or until a toothpick comes out clean.
Cool completely before slicing.