Blueberry Banana Spelt Bread
Hi friends! Happy Monday! I’m especially excited about this week, because tonight, we’re getting some very special visitors in town…Katherine and Sophie!
Obviously we love all visitors, but I’m especially excited that Lila gets to spend some time with Sophie. More and more, she seems to be especially interested in other babies and little kids. I think she’ll have a lot of fun hanging out with Sophie:
Yesterday afternoon, I found myself with an unexpected spare chunk of time when Lila took a longer, later morning nap, so I decided to do a little baking. We’re trying to eat sugar-free for the most part during the week, which has proven to be quite the challenge. I took Heather’s recipe for a banana snack cake, but altered it a bit to reduce the sugar. Our cake ended up being:
Blueberry Banana Spelt Cake
2 cups spelt flour
1 tsp. baking soda
1/2 tsp. salt
2 tbsp. wheat germ
2 ripe bananas
1/3 cup plain yogurt (I used Fage 2%)
1 tbsp. vanilla
1 cup frozen blueberries
1/2 cup almond milk
Preheat oven to 350.
Combine flour, baking soda, salt and wheat germ in a mixing bowl. Set aside.
Beat bananas with a fork or whisk until smooth. Add yogurt, eggs, vanilla, and almond milk, and beat until smooth.
Add flour mixture to liquid, mixing to combine (but not over-mixing!). Once batter is mixed, fold in blueberries.
Pour batter in a non-stick 8×8 baking pan. Bake for 40-50 minutes, until golden and an inserted toothpick comes out clean.
This bread has no added sugar, and therefore (as you might guess) isn’t very sweet. But the banana and blueberries DO give it a hint of sweetness, and the spelt flour makes it very hardy. We enjoyed it with almond butter this morning, and Lila has been eating it up like a champ.
Hope your Monday is off to a great start! Happy President’s Day!