Bananas are cheap at the moment. I stocked up on plenty with the plan to experiment with some different muffin and bread recipes. Earlier this evening I made the following recipe and I am pleased to report the results are divine! This recipe uses spelt flour and quinoa flour (both organic). Spelt flour is packed with nutrients and fibre and is high in protein. Quinoa is a complete protein and one of my favourite foods, and this was my first attempt at baking with the flour. I used xylitol instead of sugar. Xylitol is a naturally occurring sweetener with a low glycemic loading, so it is more beneficial than sugar. Finally, I used rice bran oil. I have no idea why, I just thought it would taste nice!

2 tbs ground flax/sunflower/pumpkin/sesame seeds (I have a container in my fridge of these mixed together at a ratio of 4:1, flax: others. I grind it each morning and put it on my porridge along with wheatgerm. You could just use ground flax seeds in this recipe.)

1/4 cup water

1 cup spelt flour

1/2 cup quinoa flour

pinch salt

1/2 tsp baking soda

1 tsp cinnamon

3 ripe bananas, mashed

1/3 cup xylitol

1/4 cup rice bran oil

Combine bananas, xylitol and rice bran oil. Add the ground seeds which have been whisked in with the water. Add dry ingredients. Mix. Pour into loaf pan, cover with foil to prevent the top blackening, and bake in a moderate oven until done! I didn’t time it, I think it took around 40 or 50 minutes.

Informed Papa likes it! Tomorrow I’ll offer some to Boy Wonder (10 months) and if he’s a fan I’ll make another loaf.