This is the banana bread recipe that works the best for us – its so quick and easy and no mixer is necessary!
- 4 over-ripe bananas
- 1/3 cup melted butter or coconut oil
- 1 cup sugar or xylitol
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda (shallow)
- Pinch of salt
- 1 3/4 cups of refined spelt or 1 1/2 cups of wheat flour
- Preheat the oven to 180C (375F)
- With a wooden spoon, mix the melted butter (or coconut oil) into the mashed bananas (* tip – melt the butter or coconut oil in the bread tin in the oven as it warms and then swirl it around to grease the tin before using the butter.)
- Mix in the sugar (or xylitol), egg, and vanilla.
- Sprinkle the baking soda and salt over the mixture and mix.
- Add the flour and mix.
- Pour mixture into greased loaf pan (should fill the pan about 3/4).
- Bake for 1 hour and cool on a rack before slicing.
To make the butter:
- Find a medium sized clean glass jar (the quickest way to sterilize it if you are concerned is to put it into a moderately hot oven for 5 minutes – the lid separate not on)
- Fill the jar no more than half full of fresh (organic) cream. Don’t using whipping or cream that is too thick – it doesn’t shake well.
- Close the jar – hold with a dishcloth and shake.
- Take turns with whoever is close at hand . Shake for approximately 20 minutes. The cream will start to thicken and then change, then get yellow flecks in it, then the buttermilk will separate out – keep shaking until you are sure it looks like – BUTTER!
- Pour out the buttermilk. This you can use in place of milk in any recipe (not conventional buttermilk)
- Use a spatula to squish the butter and pour off any extra buttermilk that comes off.
- Spread your very soft butter into a dish and use immediately or leave to set at room temperature!
“But when the fruit is brought forth, immediately he putteth in the sickle, because the harvest is come. ” Mark 4 v 29