This banana bread is nothing short of epic: it’s so flavoursome, not too sweet, moist, and has the loveliest nutty texture. This is in large part thanks to the amazing sprouted spelt flour, which is high in nutrients, protein and fiber, making this a very wholesome loaf as well as a delicious one. It doesn’t use any refined sugar, but is of course high in natural sugars, being packed with bananas, so is the perfect energy boost.
It’s a doddle to make too. You’ll simply need two mixing bowls, a loaf tin with baking parchment, a spatula or wooden spoon, and either a potato masher or hand/stick blender – failing either, a fork and some determination.
- 100g sprouted spelt flour (or 1 cups)
- 100g ground almonds
- 1 teaspoon of bicarbonate of soda
- 80g coconut palm sugar (or ½ cup)
- pinch of salt
- generous pinch of ground cinnamon
- generous pinch of ground ginger
- generous pinch of ground turmeric
- handful of sultanas/raisins
- handful of walnut or pecans, dry roasted in oven for 4 mins first, coarsely chopped
- 4 ripe bananas (3 to go in the bread mix, one for the top)
- 2 medium to large eggs
- 200ml mild cold-pressed organic rapeseed oil (or 1 cup)
- teaspoon of vanilla extract
- zest of 1 orange
Preheat the oven to 200 degrees.
Toast the pecans (or nuts of your choice) in the oven for 4 minutes, just to darken ever so slightly and smell wonderful – this will boost their flavour.
Simply sieve all the ‘dry’ ingredients into a large bowl.
In a separate bowl mash together the ‘wet ingredients’ (omitting one of the bananas). For a wonderfully smooth texture a quick biltz with a hand/stick blender rather then a masher is amazing; this is so quick too, and there’s no need to beat the eggs first.
Simply pour these ‘wet’ ingredients into the ‘dry’, stirring well. Stir in the sultanas/raisins (or any dried fruit or berry of your choosing!), and the toasted and chopped pecans (or your favourite nut).
Tip into a loaf tin lined with baking paper, and cook in the middle of the preheated oven for 75 minutes. Turning the oven down from 200 to 180 after 30 minutes. Try not to open the oven during cooking, unless very quickly to see how it’s getting on. It is cooked when the loaf feels firm when pressed, and a knife or skewer comes out clean.
Allow to cool on a cooling rack, before slicing. If you won’t eat it all within a few days, when the bread is completely cool, slice and cling film individual slices, then freeze. Enjoy as and when desired