If you are looking for a variation on banana bread, this recipe incorporating spelt flour for added nutrition, and both mashed and diced bananas for texture, is for you.
Preheat the oven to 350 degrees F (175 degrees C). Coat an 8 1/2x4 1/2-inch loaf pan with cooking spray and set aside.
Combine spelt flour, cinnamon, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
Beat eggs in a large bowl until light yellow in color. Stir in sour cream, applesauce, maple syrup, and vanilla extract. Mash 2 bananas and add to the egg mixture. Dice remaining bananas and add to the bowl. Stir in 1 cup pecans. Pour flour mixture into the bowl with the egg-banana mixture and and stir just until flour is incorporated; do not over mix.
Pour batter into the prepared loaf pan and sprinkle 2 tablespoons pecans on top.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 60 to 65 minutes.
Place pan on a rack to cool, about 10 minutes. Turn loaf out onto the rack to cool completely.
Per Serving: 295 calories; protein 6.5g; carbohydrates 42.4g; fat 12.9g; cholesterol 42.3mg; sodium 230.8mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.