Spelt Banana Bread by Eleanor MayMarch 8, 2016 11:14 am
Hi there, I’m Eleanor May C. My aim is to live as healthy, happy and sustainable life as possible, and I want you to do so as well! I write the health and wellbeing blog Green+Aquamarine where I post yoga and fitness tips, recipes and reviews. I am a BSc student with a passion for food, fitness and looking after the planet. When I’m not busy in the kitchen, you’ll find me on my yoga mat, in the gym or in the great outdoors.
Today I am bringing you a recipe that I’m really pleased with. Banana bread has long been a favourite of mine. It’s perfect for a mid afternoon snack, without being as cloyingly sweet as other cakes. This recipe has had a health makeover, being free of refined ingredients and yet not requiring expensive or hard-to find ingredients. I’ve used spelt flour, which is an ancient grain related to wheat, and can be found in many, if not most, supermarkets in the UK. Although spelt is not a gluten-free grain, it is easier to digest than conventional flours, being found to relieve symptoms of some IBS sufferers. Spelt also has a higher nutritional content than wheat, with greater amounts of proteins and minerals such as copper, zinc and magnesium. It has a nutty taste, which pairs beautifully with the caramel-sweet banana.
- 3 bananas (about 350g, peeled), mashed
- 80ml coconut oil, melted
- 50g (two heaped tbsp.) honey
- 2 organic/free range eggs
- 250g spelt flour
- OPTIONAL: 50g vanilla protein powder (reduce spelt by 30g if using this)
- ½ tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 50g walnuts (or pecans, chopped dates, dark chocolate chips…)
Preheat the oven to 180 deg. C (160 deg. C fan) and line a 2lb (around 24cm x 14cm x 6cm) loaf tin. Whisk together the bananas, coconut oil, honey and eggs together. In a separate bowl, sift together all the dry ingredients. Alternatively, add everything bar the walnuts into a food processor and mix, adding the walnuts using the pulse option. You are looking for a thickness just about at dropping consistency. Add extra flour if in doubt.
Pour and scrape the mixture into the loaf tin, adding extra walnuts, cinnamon or a banana, split in half lengthways if desired. Bake for 50 minutes to an hour, keeping an eye of the top of the loaf to make sure that it doesn’t catch. When cooked, the loaf should be well risen and just about coming away from the tin, with a skewer coming out clean. Remove the loaf from the tin and leave to cool on a rack.
To serve, eat the banana loaf warm and spread with peanut or almond butter, with a turmeric latte or chocolate Assam tea on the side.