This is a moist, sweet bread that isn't overpowered by the flavor of the bananas. I've taken Erin McKenna's gluten-free recipe and added the gluten back in by using spelt flour. I've yet to bake something with spelt flour and not get a moist, delicious end result. I can't understand why it's so underused in recipes.
For some reason this recipe was designed to have leftovers, using a smaller loaf pan. I used my larger 9-incher, filling it up half-way with the batter as directed, and made three muffins from the leftovers. But in the end there was enough room in the loaf pan for all of the batter, so next time I won't bother with the muffins.
The original recipe calls for 1 1/2 cups of mashed bananas. I used two smallish bananas, which -- when mashed -- looked to be less than that. So, if you like more of a banana-y flavor in your banana bread, just use more bananas than I did.
I also threw in a handful of chopped dates and about a cup of bittersweet chocolate chips. I think toasted walnuts (or some other nut) would be good as well.
I'm not sure what the sinking in the middle was all about.
(adapted from Erin McKenna's Babycakes)
2 cups spelt flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 cup extra virgin coconut oil, melted
2/3 cup agave
2/3 cup milk (I used 2% organic)*
1 tsp vanilla extract
2 mashed bananas
extras (I used a handful of chopped dates and a cup of bittersweet chips)
Preheat the oven to 325 degrees. Oil a loaf pan (I used coconut oil).
Combine the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl, and whisk together. Add the coconut oil, agave, milk of choice, and vanilla, and stir until smooth. Fold in the bananas (and any extras, like chips) until evenly distributed.
Pour the batter into the prepared loaf pan and bake for 35 minutes, rotating the pan after 20 minutes. A toothpick should come out clean.
Let the bread cool in the pan for about 20 minutes. Then, after running a knife around the edge, cover with a cutting board or plate and invert it onto said board. Next, re-invert it onto another board or plate to get it right-side up.
Store the uncut loaf in plastic wrap at room temp for up to 3 days. (After that, I stored it for a few days in the refrigerator before transferring the remainder to the freezer.)
* I've neglected to mention it, but I hope it's a given that the type of milk used is up to the baker. Many of the recipes I use are adapted vegan recipes. I use regular (albeit, organic 2%) ol' cow's milk because I live with a carnivore and haven't had (made, is more like it) the opportunity to explore other types (rice, coconut, soy, almond). Also, even though I don't always specify organic, I try to use organic everything whenever possible (like the flour, for example).