Sugar-free banana bread with cardamom and apricot
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
50
MINUTES
CUISINE
COURSE
Baking
Method
Pre heat the oven to 180°C and grease a 1lb loaf tin. Line it with some parchment as well if you wish to be extra safe.
Mix the spelt flour, self raising flour, ground almonds and cardamom together. Sieve in the baking powder and stir everything well.
Mix the melted butter, vanilla, egg and milk together. Mix these with the mashed banana and add them all to the dry ingredients. Combine completely until a smooth batter is formed.
Scoop the mixture into the prepared tin and bake for 50 minutes or until a skewer comes out clean. Allow to cool in the tin for ten minutes and then transfer onto a wire rack.
Ingredients
50g wholemeal spelt flour
75g self-raising flour
30g ground almonds
1 tsp cardamom seeds, crushed
½ tsp baking powder
75g unsulphured apricots, chopped
50g butter, melted
1 tsp vanilla essence
1 egg, lightly beaten
1 tbsp milk
3 ripe bananas, mashed
Method
Pre heat the oven to 180°C and grease a 1lb loaf tin. Line it with some parchment as well if you wish to be extra safe.
Mix the spelt flour, self raising flour, ground almonds and cardamom together. Sieve in the baking powder and stir everything well.
Mix the melted butter, vanilla, egg and milk together. Mix these with the mashed banana and add them all to the dry ingredients. Combine completely until a smooth batter is formed.
Scoop the mixture into the prepared tin and bake for 50 minutes or until a skewer comes out clean. Allow to cool in the tin for ten minutes and then transfer onto a wire rack.
