Banana bread
This is a lovely, moist loaf and a great way to use up over-ripe bananas – a perfect energy boost and deliciously fluffy interior
SERVES
10
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
60
MINUTES
Ingredients
110g white spelt flour
110g brown spelt flour (Ballybrado)
1 heaped tsp baking powder
1 tsp ground cinnamon
½ tsp mixed spice
1 tsp salt
75g Billington’s unrefined caster sugar
2 tbsp of maple syrup
1 egg, beaten
75ml sunflower oil
1 tsp vanilla extract
65g pecan nuts or walnuts, chopped
4 large ripe bananas, well mashed
Method
Place the flour, salt, finely sieved baking powder and caster sugar into a large bowl.
Lightly mix the egg, oil, vanilla and maple syrup together and add to the dry ingredient mixing very gently.
Fold the pecan nuts and mashed bananas into this mixture with a fork, being careful not to overbeat or mix.
Place in a lined and oiled 900g loaf tin and bake in the oven for one hour. Allow it to cool in the tin before turning out.
This recipe is from Debbie Shaw.
