Almond Spiced Banana Bread

I have to start this Thursday morning out by wishing my brother-in-law a Happy Birthday!!! Roman’s turning 17 today. Happy birthday and see you this weekend, Roman!

Breakfast this morning featured the Almond Spiced Banana Bread I made yesterday afternoon. This bread was one of those things that started out just as a healthy banana bread, but using up some ingredients that I had, it turned into an almond spiced banana bread. And I think it turned out mighty fine.

Almond Spiced Banana Bread

Wet Ingredients:

• 2-3 bananas, mashed
• 1/4 c. flax + 1/4 c. water (egg substitute)
• 1/2 cup almond milk (or other milk substitute)
• 1 teaspoon almond extract
• 1/4 cup brown sugar (optional, if your bananas are really ripe)

Dry Ingredients:

• 1 cup spelt flour (or other flour)
• 1 cup almond meal
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons pumpkin pie spice

Swirl/ Topping:

• 1/4 cup roughly chopped almonds
• 2 Tablespoons brown sugar
• 1 Tablespoon cinnamon

Combine the wet ingredients. Add in your dry ingredients. Pour the mixture into a greased/ non-stick loaf pan. Reserve a Tablespoon of the swirl/ topping. Pour the rest on to the top of the dough. Taking a butter knife, swirl the topping into the dough. Pour the remaining Tablespoon on top as the topper. Bake at 350 degrees Fahrenheit for 50 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 5-10 minutes, then remove to a wire rack. Enjoy!

It was tasty! Interestingly for me, this was my first real “banana nut” bread. Most banana nut breads contain walnuts, which I’m allergic to, so I’ve never had banana nut anything before.

Also – I wish I had some rum. No, I’m not a pirate, but how great would a banana rum bread be? I’m thinking a healthy banana bread crosses rum cake…mmmm. I’d take out the almond extract and add a Tablespoon of rum instead.

Time to go make an ingredient list/ see what I need for a birthday dessert surprise I’m making for Roman. See you all later today!

P.S. Keep those questions for me coming! (Anything and everything – working on new About Me and FAQ page).