Everyone loves a bit of banana bread in the afternoon with a cup of tea, right? And everyone loves it more when it’s guilt free! I’ve tried this recipe with coconut flour, buckwheat flour and spelt flour and spelt seems to give it the most moist consistency. This is wheat free but not gluten-free as spelt does in fact contain gluten but the gluten in spelt has a different molecular make up which means that the body handles it differently. Gluten is a sticky substance with a consistency like glue (hence the name) which is difficult to digest (imagine chewing gum finding its way through your system) but which also gives dough its elasticity and allows bread to rise.
As the genetic make-up of spelt is different to wheat it is a grain that many people who suffer wheat intolerance or sensitivity may be able to use. The molecular structure of the protein in spelt is both brittle and soluble, allowing it to be assimilated more easily, so give it a go and see how it makes you feel. I know I’m totally fine with spelt; it never bloated me and never made the arthritis flare…
This really is a fool-proof recipe that always works!
3 extra ripe bananas, mashed
1/4 cup vegan margarine or coconut oil
1/4 cup maple syrup
2 tbsp almond milk
2 tsp vanilla extract
2 free range organic eggs
1 1/4 cups spelt flour
2 tsp baking powder
2 tsp cinnamon
Preheat the oven to 180 and grease a loaf tin with coconut oil.
In a medium bowl, mix all the wet ingredients, mashing the bananas first.
In another bowl, mix all the dry ingredients.
Add the dry ingredients to the wet and mix really well until well combined.
Pour into the loaf tin and bake for 40-45 minutes or until a fork comes out dry but you still want it moist inside!
Tag us in pictures of this one on Instgaram if you make it please! Our Instagram is @twokitchensonelifestyle