MY WHOLEGRAIN SPELT BANANA BREAD RECIPE
I love banana bread, that is to say I love homemade banana bread as I usually find it unnecessarily sweet in cafes!
Personally, I think this wholegrain spelt banana bread is divine. So, just a heads up maybe don’t even go here unless you have a house full of people to share this with!!! In other words it taste like more if you get my meaning!!
2 large ripe banana – mashed
2 tbsp maple syrup
1/3 cup / 80ml extra virgin olive oil
2 free range large eggs
1/4 cup / 60ml milk
250g wholegrain spelt flour
2 tsp cinnamon
1 level tsp. bread soda (not baking powder)
1/2 cup pecans or walnuts – chopped
Banana Bread Method
- Preheat the fan oven to 160C
- Whisk all the wet ingredients in a large bowl (it helps to heat the honey slightly in microwave if it isn’t runny)
- Mix the dry ingredients in another bowl
- Add the chopped pecans
- Add the dry ingredients into the wet and mix well
- Bake for 55 mins in a 2Ib silicone bread tin (no need to grease or line)
- Check bread after 50 mins – Stick a knife into the middle – it is cooked when the knife is clean.
My Banana Bread Tips!!
- Don’t be afraid of adapting recipes to make them healthier, baking is a science but as long as you use the same quantities it will most likely work out! To clarify, a Victoria sponge recipe doesn’t allow for much adaptations but muffins & sturdier bready cakes do!
- Extra virgin olive oil can be used for home cooking and it is the world’s healthiest oil, the original recipe called for sunflower oil
- The cinnamon naturally lends sweetness to the bread
- Wholegrain spelt flour unlike wholemeal wheat is not a course flour and so works well as a substitute for white flour in baking. In other words, you get the benefit of the fibre of brown flour but the functionality of white flour.
- Spelt is a type of wheat and contains gluten, however many people believe it to be wheat free or gluten free. Nutritionally, wholemeal spelt is similar to normal wholemeal wheat, but with a little more protein.
- The bananas need to be ripe. Don’t be tempted to add anymore maple syrup as bananas are already naturally very sweet especially when over-ripe.
- You could use walnuts instead of pecans or alternatively leave them out.
- Make sure the tsp. of bread soda is completely level and not heaped or you will taste it, consequently, get a rather tart/drying effect on your tongue!!
- The next time I make this I am going to try making with 3/4 cup of wholemeal wheat flour to get a more bready and less cakey texture
- Also the next time I make it I am going to use half the maple syrup, I always do this to see how low I can go and still enjoy it!! What a challenge, hey!!