Sugar-free banana bread with cardamom and apricot

Recipe by:

This nutritious wholemeal loaf with banana, apricot and cardamom seed flavour is a delicious, hearty afternoon snack

Sugar-free banana bread with cardamom and apricot

SERVES

8

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

50

MINUTES

CUISINE

COURSE

Baking

Method

  1. 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.

  2. Mix the spelt flour, self raising flour, ground almonds and cardamom together. Sieve in the baking powder and stir everything well.

  3. 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.

  4. 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

  1. 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.

  2. Mix the spelt flour, self raising flour, ground almonds and cardamom together. Sieve in the baking powder and stir everything well.

  3. 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.

  4. 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.