Spelt flour is new to me, as this is only the 2nd time I've ever baked with it. Baking just hasn't been as enjoyable for me as when I used to use white flour and white sugar in everything I made! My/our tastebuds were so attuned to those flavors that using the "healthy alternatives" has taken some getting used to. This morning I noticed the 4 semi mushy bananas that a certain unnamed 6 year old begged for at the grocery store last week, but neglected to eat, I decided to make some banana bread. I googled whole wheat and/or spelt flour banana bread recipes and I came across this one for Spelt Banana Bread over at The Healthy Foodie. Afterall, she promised that it was the last banana bread recipe I'd ever need - it had to be good! I was pleased with how well this bread baked and set up, and the flavor is quite nice. I figured it would taste quite strongly of cinnamon having 2 teaspoons worth in a single loaf - but to be honest I didn't even notice it once it was baked! Is it as amazing as my old go-to Betty Crocker original white flour banana bread? Not really - but it shouldn't taste the same - I'm not using the same over processed, sugared up, GMO laden ingredients. This is back to the basics goodness, and I'm glad I tried it. The husband even ate some on one of his trips through the kitchen this morning and said it was good - that's a good sign!
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