Classic Banana Bread

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. Although wholemeal flour is fine, I would really recommending using spelt if you have some to hand. It has a nutty taste, which pairs beautifully with the caramel-sweet banana. Banana bread is such a crowd pleaser; I don’t know anyone who would turn down a slice! I use whatever sweetener that I have to hand, and adjust the amount based on how ripe and sweet the bananas are. “Sticky” sweeteners such as honey, maple syrup or coconut nectar are good in terms of texture, but stevia or brown sugar are both fine too. At the end of the day, sugar is sugar and there isn’t much added sugar in this recipe. I have to admit, for general use, I do really love coconut nectar, but that is purely for the taste, and there are much cheaper options, so do not feel like this is something you have to buy!  

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Spelt Banana Bread
Yields 8
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
  1. 3 bananas (about 350g, peeled), mashed
  2. 80ml coconut oil, melted, olive oil, or softened butter
  3. 50g (two heaped tbsp.) honey, maple syrup or other sweetener
  4. 2 organic/free range eggs
  5. 250g spelt flour
  6. ½ tsp ground nutmeg
  7. 1 tsp ground cinnamon
  8. 1 tsp baking powder
  9. 50g walnuts
  10. 50g dark chocolate chips
  1. Preheat the oven to 180 deg. C (160 deg. C fan) and line a 2lb (around 24cm x 14cm x 6cm) loaf tin.
  2. 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 and chocolate 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.
  3. 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.
  4. 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.
  1. If you wish to make this vegan, try replacing the eggs with flax eggs. As flax eggs act as a binder but do not undergo a physical change as eggs do. Because of this, you may want to experiment by adding extra flour.
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