In our household, it is either Pumpkin bread day or Banana bread day, with Carrot and Zucchini bread sneaking in every now and then. I have so many bananas in my freezer that, it only made sense to make a "healthy" snack for the family today.
Instead of regular all-purpose flour, I used Spelt flour, an ancient grain with so many valuable health benefits, and also easier to digest. And, the only sugar we use now is coconut sugar. Not only does it have a lower glycemic index than cane sugar, but it also has a wonderful caramel like taste and color that lends itself so beautifully to baking.
I like infusing my banana bread with a little bit of coffee (although I am not a coffee drinker), because it really does bring about a wonderful flavor to the bread. I added about 1 tsp of coffee because that was plenty for us, but feel free to add a little more if you want a stronger coffee flavor.
2 bananas, ripe
1 tsp instant coffee
1 large egg
1 stick (1/2 cup) butter
1 cup coconut sugar
1.5 cups spelt flour
1 tsp baking powder
1/4 cup sour cream
1/2 cup chocolate chips
1. Preheat oven to 325 degrees F.
2. Mash the bananas with a fork and place bananas in a medium bowl. In a small cup mix 1 tsp of instant coffee with 1 tbs of hot water and stir until coffee is dissolved. Pour this coffee mix on the bananas and mix it in.
3. In a large bowl mix together the egg and sugar. Add in the butter and beat with a wooden spoon (or hand blender) for a minute or so, until slightly creamy.
4. Mix in the sour cream, flour and bananas.
5. Fold in the chocolate chips leaving a some to sprinkle on top of the bread.
6. Transfer the batter to a loaf pan, sprinkle the rest of the chocolate chips on the top and bake in the oven for about 45 minutes to an hour.