Banana Bread with Pecans

2 cups Green Hills spelt flour

1 1/2 tsp baking soda

1/2 teaspoon salt

1 teaspoon nutmeg

4 very ripe bananas

1/2 cup sugar

1/2 cup unsalted butter, melted and cooled

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup pecans, finely chopped

Confectioners' sugar, for dusting

Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.

In a large bowl, combine the spelt flour, baking soda, nutmeg and salt; set aside.

Mash 2 of the bananas with a fork in a small bowl keeping some of the clumps; this will add texture to the bread. Using an electric mixer, whip the remaining bananas and sugar together for approx. 3 minutes until you get a light and fluffy banana cream consistency. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a spatula. Pour the batter into the prepared loaf pan then tap pan on the counter to remove air bubbles.

Bake for about 1 hour and 10 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean.

Remove from oven and allow to cool for about10 minutes; then transfer bread from pan onto a wire rack to cool. Slice the loaf and dust with confectioners' sugar for serving.

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