My easy Spelt banana bread recipe is super moist and full of flavour with the addition of dark brown sugar. If you're curious how to make a spelt flour banana bread then check out my recipe. I love making my cakes from Spelt flour for a healthy alternative to regular wheat flour. Spelt flour is a good source of fibre and the texture is light and airy like wheat flour and can be substituted in baking cakes, cookies, pancakes and bread for a healthier alternative to wheat flour.
To adjust the recipe for any vegan diets I would recommend swapping out the butter for vegan butter or margarine like Flora or Koko spread and make flax eggs using 1 tablespoon of ground flax powder mix with 3 tablespoons of water, then set aside for 15 minutes in the refrigerator.
Try baking this as a weekend treat – when you want to have a break from your weekday breakfast. To be extra naughty try it with chocolate spread or butter on top. It is best eaten when it is still warm, but if there are any leftovers it does stay moist for a few days if stored in an airtight container. This recipe is also suitable for freezing. 8-10 slices.
- 500g ripe bananas no skins (about 5)
- 125g salted butter or unsalted (at room temperature)
- 125g dark brown sugar (I use dark Muscovado)
- 2 large free-range eggs
- 200g Spelt flour (or swap for regular flour)
- 2 level teaspoons baking powder
- 1 level teaspoon bicarbonate of soda
- 1 level teaspoon ground cinnamon
- Preheat the oven to 170˚C fan, 190˚C and line a loaf tin with baking paper. (tip - tear off 1 metre of greaseproof paper, scrunch it and wet under a tap. Then push the scrunched greaseproof into a 1-litre (2lb) loaf tin)
- Cream the butter and sugar together in a stand mixer (or by hand), until smooth and pale. Beat in the eggs one by one, scraping the sides as you go so everything gets mixed together, then spoon into a large bowl.
- Meanwhile, quickly peel and mash up the bananas, it's okay if your mixture is a little chunky.
- Add the mashed bananas to the bowl, then sift in the flour, baking powder, bicarbonate of soda, cinnamon. Mix to a smooth batter.
- Pour the batter to the prepared tin and cook on the middle shelf in the oven for 50 mins (fan forced). To test if it's cooked, poke a skewer into the middle – if it comes out clean, it's done, if not cook for another few minutes.
- Cool for 10 minutes before removing from the tin and cutting.
- Serve with chocolate spread for an extra naughty treat.