Spelt Banana Loaf or Muffins
Yield 2 standard loaves or 10 muffins
| Ingredient | Measure |
| Ripe banana | 800g (5-7) |
| Medium maple syrup | 100g |
| Brown sugar | 150g |
| Canola oil | 120g |
| Vanilla bean paste | 8g |
| Whole grain spelt flour | 380g |
| Baking soda | 16g |
| Salt | ½ tsp (2g) |
| Cinnamon | 1 tsp |
| Toasted pecan pieces | 80g |
- Break bananas into large pieces; beat on medium using paddle attachment until smooth with some visible chunks (1-2 minutes.) Add maple syrup and sugar; beat until combined. Slowly add oil while mixing on low speed. Add vanilla and mix briefly to combine.
- Whisk together all dry ingredients (excluding pecan pieces). Add dry to wet and mix until just combined. Make sure to mix well with a spatula to ensure there is nothing hiding at the bottom of the bowl. Stir in pecan pieces; reserving some for garnish. Make sure not to over mix.
- Transfer to greased loaf or muffin pan lined with papers. Top each with banana slices & reserved pecans.
- Bake at 350 F for 18-22 minutes for muffins; 45-60 minutes for standard loaf or until deep golden brown and tester comes out dry.
Note: Can be prepared without a mixer; simply mash the bananas well with a fork before adding the other wet ingredients. The oil can be partially or completely replaced with more mashed banana or unsweetened apple sauce, but the texture with be significantly different; they may also need a little longer to bake.