Remember the maple sugar spelt banana bread I made a few years ago? Well, I tweaked it again (since it was based on a recipe I found in a book) and made it with four different types of flour: spelt, rice, amaranth and almond. Result? Super-dooper moist! And it freezes really well, too. Great as toast the next day or the day after.
Four flour banana bread, seen with a dollop of quark and some coffee
Ingredients:
- 1 cup of brown rice flour
- 1/2 cup of spelt flour
- 1/4 cup each of amaranth and almond flour
- 3 bananas, puréed
- 2 eggs
- 1/4 cup of skim milk
- 1/4 cup of maple sugar
- 1/4 cup of non-fat or low fat Greek style yogurt
- 1 1/2 teaspoons of baking powder
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 1 tablespoon apple butter
Directions:
- Mix the sugar, eggs, milk, apple butter and yogurt together and then add the puréed bananas. Mix again.
- Add the dry ingredients and mix until well-combined
- Pour mixture into a loaf pan and bake at 375 F for 55-60 minutes
Let the bread cool for about five to 10 minutes before slicing. This bread should be super moist (the original recipe calls for two bananas, while I’ve added an extra one to mine). It’s great with a bit of ricotta or quark spread! Freezes very well and tastes great toasted with a bit of jam.
