Sirius Banana Bread
Banana bread that minimizes sugar and oil, contains a good measure of oat bran,
but retains traditional banana bread flavors and textures, must be serious.
"The spelling of the name?" 'i' before 'e' except after 'c'. "Well, what happened to 'o'?"
It's all over the recipe: hot, oat, flour, powder, cinnamon, soda, olive, oil. "I see."
Sorry, I'm not persuaded (your 'e' after 'c' hint). But you'll love the nutmeg
... even in the recipe! "Are you Sirius?" No, I'm not that bright.
1 1/4 cups hot water
1/2 rounded cup light oat bran
1 3/4 cups spelt flour
2 tsp baking powder
1/2 tsp baking soda
3 tbsp white sugar
3/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
2/3 cup mashed ripe bananas
2 xlg egg whites, whipped
1 tbsp light olive oil
Lightly coat a medium bread pan with olive oil, then coat with bread flour and tap to remove excess.
15 min. before baking, pre-heat oven to 400 degrees.
In a warm glass quart measuring cup, add hot water, then stir in oat bran; cover and let oat bran soak 15 min.
In a medium bowl, combine spelt flour, baking powder, baking soda, sugar, cinnamon, nutmeg, and salt; set aside.
Mash 2-3 bananas in a medium bowl, then whip egg whites in a small bowl (or deep mug) until foamy.
When oat bran is ready, vigorously stir in flour mixture, then 2/3 cup mashed bananas,
then egg whites, then olive oil (egg whites and olive oil require extra stirring).
Pour batter into prepared bread pan, reduce oven to 375F degrees and bake 50 min. (or until golden on top).
Allow to cool 5 min., then separate from sides of bread pan with a knife or slotter turner.