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Banana Bread

Fresh milled Spelt and Whole Grain Flour work deliciously together in this traditional banana bread.

1 cup Stone Bridge Flour Spelt Flour

3/4 cup Stone Bridge Flour Whole Grain Flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/4 cup olive oil

1/2 cup liquid honey

1 tsp vanilla extract

1 egg

3 medium bananas, mashed

Preheat oven to 350°F

Line or grease a 9x5" loaf pan

In a large mixing bowl, whisk together both flours, baking powder, baking soda, salt and cinnamon. Set aside.

In another bowl, whisk together olive oil, honey, vanilla, egg and bananas. Add all at once to flour mixture. Stir together just until combined.

Pour batter into prepared pan. Bake in preheated oven for 50-70 minutes, until toothpick inserted in the centre comes out clean. Let cool in pan for 10 minutes. Transfer to a wire rack to cool.

Cool completely and serve. Freezes well.


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