Banana Bread

It's Recipe Redux time. Bread is the theme this month. I whipped up a kid-friendly staple in my house: Banana Bread. This recipe is inspired from a banana bread recipe of one of my internship directors. 

This Banana Bread is made with whole grain flour. I prefer whole spelt because of its light consistency and slightly sweet flavor but whole wheat pastry flour or even white whole wheat flour also works. The bananas and some applesauce keep the bread moist with natural sweetness. Cinnamon and cardamom spices add natural sweetness too. It is amazing served alone and even better topped with peanut butter! We sometimes add mini chocolate chips to this bread right before pouring batter into the pan for an extra special treat.

Banana Bread

makes 1 loaf

• 2 cups whole spelt flour (or whole wheat pastry flour or white whole wheat flour)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup sugar (I use cane sugar)
• 2 Tbsp ground flaxseed
• 1/2 tsp cinnamon
• 1/8 tsp cardamom
• 1/4 cup applesauce
• 1/4 cup oil
• 3 Tbsp milk
• 2 eggs
• 1 tsp vanilla extract
• 3 ripe bananas, mashed

Preheat oven to 325 degrees. Prepare loaf pan by spreading oil or butter. In a large bowl mix flour, baking soda, baking powder, salt, sugar, flaxseed, cinnamon and cardamom. In a separate medium bowl mix applesauce, oil, milk, eggs, vanilla and bananas. Add the wet ingredients to the dry ingredients and mix until just combined. Pour into loaf pan and bake for 55 minutes to 1 hour or until toothpick inserted comes out clean. 

Tell me do you love banana bread as much as we do? How do you like yours? Let me know in the comments below. 

And check out other Recipe Redux blogger bread recipes by clicking the image below.

Health really does happen at home,

Erin Marie