Every year, I tell myself that I am going to be more organized before school starts. And every year, I somehow still find myself standing in long back-to-school shopping lines, wondering why I waited so long. With my oldest daughter heading into 12th grade, you might think I would have the school routine completely figured out by now. The truth is, I am still learning.
This year, however, I finally realized something simple but important: I do not have to do everything myself. I may not have a staff of helpers, but I do have capable children who know how to use the internet, compare supplies, fill out basic information, and handle more than I sometimes give them credit for. They have more free time than I do, and they are perfectly able to help with the back-to-school workload.
The kids have already ordered their school supplies, backpacks, and lunch gear online. They also helped with a stack of forms, which made the whole process feel much less overwhelming. After all, they know their birthdays, their address, and the basics that appear on every form. It has been such a big help that I am considering asking them to start helping with their lunches too. I will have to introduce that idea gently.
Another way I am preparing for the busy school season is by stocking the freezer with homemade food that can make weekday mornings and lunch packing easier. Quick breads are perfect for this because they freeze well, slice beautifully, and can work as breakfast, a snack, or something extra to tuck into a lunchbox.
Last week, I baked several loaves of blueberry banana bread and saved half of each loaf for the freezer. One half was enjoyed right away, and the other half is waiting for a future school morning when everyone is moving too fast and needs something wholesome and satisfying. This blueberry-banana spelt bread is inspired by my date-sweetened banana bread, which has long been one of my favorite naturally sweetened quick breads.
For this version, I added fresh blueberries for a seasonal twist. I made one loaf with whole spelt flour and two loaves using gluten-free flour blends that I have been experimenting with. I have been using spelt flour more often in place of whole wheat flour, especially in sweeter baked goods. If you are curious about why I like baking with spelt, you can read more here.
Because many people prefer to avoid gluten, I also tested a gluten-free version. You can use your favorite store-bought gluten-free flour blend with xanthan gum, but making your own blend can be a helpful option if you bake gluten-free often. Either way, this recipe is a good reminder that many quick breads are flexible. With just a few ingredient changes, a familiar recipe can become something new, seasonal, and freezer-friendly.
The loaves came out beautifully moist, naturally sweet, and full of blueberry-banana flavor. The nuts add a pleasant crunch, although they are optional. The kids loved the bread, which is always the best sign that a healthier baked good is worth making again.
This weekend, I am also planning to freeze cookie dough, cooked brown rice for rice bakes, fresh fruit for smoothies, and chicken stock now that the weather is starting to feel a little cooler. A stocked freezer makes the transition into the school year feel much more manageable. If you are preparing for a new school season too, a loaf of homemade blueberry banana spelt bread is a great place to start.
Blueberry-Banana Spelt Bread
Blueberry-Banana Spelt Bread
Ingredients
- 8 Tablespoons unsalted butter or unrefined coconut oil, at room temperature
- ½ cup maple syrup, Grade A is preferred for a more subtle flavor
- 2 large eggs, at room temperature
- 1 Tablespoon pure vanilla extract
- 2 cups whole spelt flour or whole wheat pastry flour
- 1 teaspoon baking soda
- ½ teaspoon aluminum-free baking powder
- ½ teaspoon fine grain sea salt
- 3 large ripe bananas, peeled and mashed, about 1 cup
- 1 cup fresh blueberries
- ½ cup chopped pecans or walnuts, optional
Instructions
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Preheat the oven to 350 degrees. Grease the bottom and sides of a 9×5-inch loaf pan. Line the pan with parchment paper, if desired.
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Beat the butter with the maple syrup in the bowl of a mixer fitted with a paddle attachment. Add the eggs and vanilla and mix well. The mixture may look curdled at this stage, which is normal.
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In a medium bowl, mix together the flour, baking soda, baking powder, and sea salt. Add the dry ingredients to the wet mixture and stir until just combined. Fold in the mashed bananas and most of the blueberries and nuts, reserving a few blueberries and nuts for the top of the loaf.
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Pour the batter into the prepared pan and sprinkle the reserved blueberries and nuts on top. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove the bread and transfer it to a rack to cool completely.
Notes
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Gluten-Free Flour Mix Option
To make a gluten-free version of this blueberry-banana bread, use the following dry mix in place of the 2 cups of spelt flour:
- ½ cup sorghum flour
- ½ cup millet flour
- ½ cup sweet rice flour
- ¼ cup gluten-free oat flour
- 3 Tablespoons potato starch
- 1 Tablespoon tapioca starch
- 1 teaspoon xanthan gum