Cauldron Cooking: Guilt-Free, Good-For-Your-Gut Banana Bread
This crone is here to tell you that as you get older, what you put in your body becomes even more critical. So why not add a little health magick along with being more intentional about what ingredients you use to create meals and food for yourself, your friends, and most importantly your family.
This recipe is adapted from Sugar Loves Spices. I have learned so much from their blog. Go give them some love. The original recipe called for toasted walnuts. I didn’t bother. It tasted great. But if you like that extra roasted flavor, go for it.
The use of olive oil and honey makes this also a healthier choice not just calorie-wise, but also for your glycemic index and gut health.
I used cashew milk in my recipe. It’s got some good nutrients that this ol’ crone needs.
You’ll need some parchment paper for this. I don’t have a cast iron loaf pan yet. I will get one before turning to sea life. But if you have one, especially if it’s well-seasoned, I would recommend it. Otherwise, parchment paper necessary.
You’ll need a baking sifter, too.
- 1 1/2 cups organic whole spelt flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/3 cup extra virgin olive oil
- 1/2 cup raw, organic honey
- 2 organic free range eggs
- 1 cup mashed bananas (about 2 medium bananas)
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
- 3/4 cup walnuts, chopped, divided into 1/2 cup and 1/4 cup
- Preheat your oven to 350° F and line a bread pan, with baking paper hanging over the edges so you can lift it out easily.
- Chop the walnuts. Set aside.
- Sift the spelt flour, baking soda and salt into a large mixing bowl and stir to combine.
- Beat the olive oil and honey together in a separate bowl. Add the eggs and beat well. Mash the bananas into the mixture, then add in the milk and vanilla and stir to combine.
- Fold the wet ingredients into the dry ingredients until just combined.
- Add 1/2 cup of the chopped and toasted walnuts and combine. The other 1/4 cup is for sprinkling on top.
- Pour the mixture into the prepared loaf tin and smooth the surface with the moistened back of a spoon or spatula. Top with the rest of the walnuts. Let rest five minutes before putting in oven.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the tin for 5 minutes before lifting out and cooling on a wire rack for a further 30 minutes before slicing.
Make your life full of love & magick,