This is a recipe which I make for a friends 2 year old son who is a bit of a fussy eater. This version of banana bread is really healthy as I sweeten with molasses, it is full of iron, essential fatty acids from the almond meal and walnuts and potassium from the bananas.
I love it as a mid morning snack with lashings of cultured butter.
1/2 cup butter
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cups mashed ripe bananas (about 3 medium to large bananas)
1/4 cup honey/molasses
2 large eggs
1 cup spelt flour
1 cup of almond meal
1/2 cup chopped walnuts (optional)
Preheat your oven to 350°F. In a large bowl, beat together the butter, honey/molasses, vanilla, baking soda, and salt. Add the bananas, honey, and eggs, beating until smooth. Add the flour, then the walnuts, stirring until smooth. Spoon the batter into a lightly greased 9 x 5-inch loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes. Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean. Allow the loaf to cool for 10 minutes before removing it from the pan, and cooling it completely on a rack.
1 loaf, 16 servings.