Spelt + Honey Banana Bread
This Spelt + honey bread is so easy to make- even I nailed it and that’s saying something- trust me. For a person who has a reputation for burning porridge amongst other things, I think I did an okay job. Actually, with a recipe this easy it’s hard to get it wrong.
It’s a recipe I discovered on The Healthy Chef’s site- Teressa Cutter originally made this bread to serve at her Healthy Chef Cafe where it was a hit. Not hard to see why. Its rich, beautiful texture comes from the smashed bananas and heart healthy olive oil, making it pure goodness in a loaf. It's delicious toasted and served warm with organic butter or a dollop of ricotta and honey.
Anyway, enough about how tasty it is, I’ll let you try for yourself.
INGREDIENTS
Makes 1 loaf
450 g (15 ¾ oz) smashed banana
2 organic eggs
125 g (4 oz / 1/3 cup) raw honey
125ml (4 fl oz / ½ cup) extra virgin olive oil
1 teaspoon ground cinnamon
2 teaspoons gluten-free baking powder
175 g (6 oz / 2 1/4 cup) desiccated coconut
180 g (6 oz / 1 ½ cups) wholemeal spelt flour
METHOD
PREHEAT your oven to 160°C fan-forced (320° F).
COMBINE banana, eggs, honey, olive oil and cinnamon into a mixing bowl.
ADD baking powder, desiccated coconut and spelt flour
MIX until combined.
SPOON batter into a lined loaf tin.
BAKE for 1 hour or until cooked through – test with a skewer first before removing from the oven.
COOL completely before removing from the tin.
NOTES + INSPIRATION
Add sultanas or walnuts before baking
Use this recipe as a base for other variations such as pumpkin, zucchini, apple, etc.
You can visit The Healthy Chef for more healthy recipes and inspiration and don’t forget to use the code: BEVERLEY2019 to receive $10 off any order.
PIN IT!
