For years, I searched high and low for banana bread recipes but couldn't find the one that tasted just right for my personal preference. Some people may like their banana bread very sweet, dense and heavy but I like mine less sweet and lighter in texture. I tried several recipes but all of them resulted in a very dense texture and tasted way to sweet for my liking until I experimented something different. Ever since I started eating more fruits in the past 3 yeas, I notice that I do not crave sugary stuff as much as I used to. Banana itself has natural sweetness and I feel it is sweet as is. Hence no need to add a cup of sugar on top of that.
So perhaps banana muffins would produce the texture that I wanted. Voila, my prayer had been answered! I got mine banana bread exactly how I wanted. I must really like this banana bread so much because I have made this 3 times in one month. I significantly altered from the original recipe to suit my preference. If you like a dense, heavy and very sweet banana bread, this recipe may not be right for you.
1 cup Spelt Flour
1/2 cup All Purpose Flour
1/4 tsp Baking Soda
1/4 tsp Baking Powder
1/2 tsp Cinnamon Powder
3 tbsp Unsalted Butter (melted)
1/2 cup Yogurt (Plain Greek Yogurt will work too)
1/8 cup Brown Sugar (if you want it to taste sweeter, add more)
3 Banana (Mashed)
A few drops of Vanilla Extract (optional)
1/2 - 1 tbsp Brown Sugar
A handful of raw walnuts
A handful of raw sliced almonds with skin
Heat an oven to 375F. Mix dry ingredients together
Whisk egg and brown sugar together, add butter and yogurt. Mix well.
Mash banana then add the mashed banana to the wet ingredient. Mix well.
Add dry ingredients to the wet and gently fold. Do not over mix. Pour into a prepared baking pan.
Prepare the topping.
I felt like adding chocolate this time so I sprinkled some Cocoa Nibs.
Sprinkle the topping on top. Bake for 30 mins. After 20 minutes or so, the aroma filled my entire house.
Voila! Here is the final result. Moist, light, fluffy and delicious!