I had craving for something sweet, so I whipped up some banana bread to nibble on. This recipe is a little more dense than most. You can use cake flour and a little more liquid (a dash of water or milk) to make it lighter.
This is a half batch of the banana bread recipe below. I added a handful of crushed pecans and chopped up part of a milk chocolate bar to spruce it up.
The full recipe:
1 1/2 cups spelt flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 to 1/2 cup sugar, to your taste.
1/2 cup coconut oil (or light olive oil)
1/2 teaspoon vanilla
2 ripe bananas, mashed
(You can add chopped nuts, chocolate, dried fruit, etc., if you like, before putting in the loaf pan)
Mix dry ingredients together. Beat eggs in a separate bowl. Add eggs, oil and vanilla to dry mixture. Mix well. Stir in bananas and optional ingredients.
Lightly spray loaf pan with nonstick spray. Bake in preheated 425-degree oven for about 15-18 minutes.