This recipe is based on my favorite childhood banana bread recipe which called for all purpose flour and 1 cup of sugar, in addition to the honey you'll see below. Over time, I started experimenting and discovered that this bread was just as good, if not better, when made with whole wheat or spelt flour and no sugar and I've never looked back.
1 1/2cupswhole wheat flour (use wheat/gluten-free if needed)or use spelt flour
1/4tsp. allspice (or use a combination of ground cinnamon and ground cloves)
Preheat oven to 350. Grease a loaf tin or a muffin tin.
In a food processor or with a mixer, cream the butter and honey.
Add the eggs and the banana and mix well.
Mix in the flour, soda, salt, and allspice, blend quickly and thoroughly.
Fold in nuts, if using.
If making a loaf, bake for one hour, or until a tooth pick inserted in comes out clean and the loaf is pulling away from the sides. If making muffins, bake for 20 minutes, or until a tooth pick inserted in comes out clean and the muffins are pulling away from the sides.
Tip: Whenever I slice up a loaf of bread (banana, zucchini, pumpkin, etc.) I find that I get about 10 slices. If this is true for you as well and you are trying to be careful with portion size, try the muffin tins—you’ll get 12 servings instead of 10!Nutritional Information Per Serving (% based upon daily values):Calories 164, Total Fat: 5g, 7.5%; Saturated Fat: 3g, 13.5%; Cholesterol: 41mg, 13.5%; Sodium: 163mg, 7%; Total Carbohydrate: 29g, 9.5%; Dietary Fiber: 3g, 10.5%; Sugar: 15g; Protein: 4gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!