Long time no see, eh?
Truth be told, I’ve been far too busy and my fridge has been too empty to cook.
Finals, turning 21, checking people out of the dorm, senior week volunteering, and all that jazz.
I now have a full fridge and needed to use up some ripe bananas.
I don’t usually have almond butter but I couldn’t find the peanut butter that I usually buy and was in a hurry, so I just bought a jar.
I got this wonderful recipe from Nutritionella, and made a few changes:
1. I added an extra banana and left out the butter.
2. I used spelt flour to replace all of the flour called for in the recipe.
3. I used dark brown sugar.
4. I didn’t use chocolate chips or sea salt.
I also cooked it a few minutes longer, and it was just heavenly.
Here’s the recipe, with my modifications:
- 2 cups spelt flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 medium over-ripe mashed bananas
- 1/3 cup creamy almond butter (or other nut butter such as peanut)
- 1/2 cup granulated sugar
- 1/2 cup firmly packed dark brown sugar
- 1/4 cup milk
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- Preheat oven to 350F and lightly grease bread pan with a little butter or cooking spray.
- Sift together flours, baking soda, baking powder and salt into a medium size bowl.
- In a large bowl, beat together bananas, butter, almond butter, sugars and vanilla extract.
- Add eggs and milk and beat until they are incorporated.
- Add flour mixture and stir (or beat on lowest setting) until just combined.
- Pour batter into prepared pan and bake for 55 minutes or until your bread passes the toothpick test (a.k.a. no batter on toothpick when inserted into middle of the pan).
- When done, remove from oven and cool the pan on a wire rack.