Making banana bread is the perfect way to use very ripe bananas about to go bad, turning them into a healthy, delicious, satisfying treat. This recipe calls for spelt - an ancient relative of wheat which is often easier to digest for those with gluten sensitivities. It lends a nutty flavor to the bread, but any of our wheat flours could be used here.

Ingredients

• 2 cups of Stone Ground Spelt Flour (240 g)

• 1 tsp baking soda

• 1/2 tsp salt

• 1 tsp cinnamon (optional)

• 3 ripe bananas

• 1/3 cup plain yogurt or sour cream

• 1/3 cup melted butter

• 2 eggs

• 1 cup brown sugar (213 g)

Instructions

1. Preheat oven to 350 degrees F.

2. Grease a loaf pan.

3. Combine flour, baking soda, salt, and cinnamon (if using) in a mixing bowl.

4. In a separate bowl, add the mashed bananas, sour cream/ yogurt, melted butter, eggs, and brown sugar. Whisk to combine.

5. Add the dry ingredients to the wet and stir together gently until just combined.

6. Pour the batter into the prepared loaf pan.

7. Bake for about 60 minutes, or until it is golden brown and a toothpick inserted into the middle comes out clean.

8. Let the loaf cool slightly before removing from the pan and allow to cool thoroughly before slicing.