Happy Thursday to all you lovely people. Today I have a spelt banana bread recipe for you. Yes, I have been using spelt a lot in my recipes lately, but with moving back to the UK soon and a big bag of it to use up – oh hello spelt recipes galore… I also have a huge bag of coconut flour to use, but I hate baking with it. Coconut is delicious yes, but baking with it is so annoying. I don’t want to have to get a loan to pay for the amount of eggs it takes to make it work… Little exaggeration yes. I don’t mind adding it in with other flours or for thickening a curry to be fairrrr. Hopefully I will manage to use it before we leave. If not, anyone in Sydney want some coconut flour!?
Here in Sydney, I feel like every single coffee shop offers a banana bread combo of sorts, and for good reason… A slice of toasted banana bread, with butter + a delicious coffee = breakfast heaven.
Since I have fully made peace with food, I love baking with proper flours again. You know, ones with GLUTEN in them. Oh my gosh, yes I said it, GLUTEN. What a rebel.
Turns out, I am not gluten intolerant. Who wudda thunk…!?
You know what I am intolerant to though? Negative food thoughts and fearing food.
How many “intolerances” are actually due to food worry? Just saying…
Moving swiftly on…
This recipe is super easy to make. It can just as easily be made with whole wheat flour if your local supermarket doesn’t stock spelt flour.
You can eat this bad boy on its own, paired with a glass of milk, toasted and topped with butter or topped with lashings of peanut butter. Which ever avenue you choose, I hope you enjoy…
P.S. Make sure you use super ripe bananas that are browning and spotty so you get the best amount of sweetness 🙂
Spelt Banana Bread
2 large ripened bananas mashed + 1 ripened banana
1/3 cup milk of choice
1/3 cup plain greek yoghurt
1/2 cup honey
2 medium eggs
1/2 tsp cinnamon
Pinch sea salt
1.5 tsp baking powder
1 3/4 cup whole grain spelt flour
1/2 tsp olive oil to grease the baking tin
- Pre-heat the oven to 175 degrees celcius.
- Whisk together the mashed banana, yoghurt, milk and honey.
- Whisk eggs and then mix in with the banana mixture.
- In a sperate bowl sieve the spelt flour, sea salt and baking powder together.
- Add the cinnamon to the flour mixture.
- Slowly mix in the flour mixture to the banana mixture.
- Grease a bread baking tin with the olive oil.
- Pour in the mixture and even it out in the tin.
- Slice the other banana into lengthways slices and lay on the top of the mixture. Sprinkle with extra cinnamon if you would like.
- Bake for 55 minutes until a fork comes out clean.
- Leave to cool for 20-30 minutes before eating.
Are you a banana bread fan? Have you been through the whole gluten fearing thing?