This is such an easy loaf to make and is perfect for a new year treat that won’t send your sugar levels soaring. I used my husband and children to do the ‘taste test-drive’ on this. They are huge fans of my usual butter & sugar laden version, so this recipe needed their approval. Their opinions are easily swayed so I decided not to tell them them I had changed the recipe. It got the thumbs up from all with an added quip from my other half about how light it was. Perfect, there is now no going back to my usual recipe unless of course my cholesterol levels drop dangerously low!! Fat chance of that happening…..
It is very straight forward to make, uses maple syrup to sweeten instead of sugar and wholemeal spelt instead of white flour. It will make a great addition to our healthy lunch box tomorrow for the start of the new school term.
3 medium ripe bananas (the riper the better!!)
2 organic eggs beaten
4 tablespoons of melted coconut oil or you could use a good quality cold pressed oil such as vegetable (neutral taste) or olive (more savoury flavour).
6 tablespoons of maple syrup (runny honey will also do)
250g Wholemeal Spelt Flour
1 tsp of baking soda
1 tsp of vanilla extract
1/2 tsp of cinnamon
60ml of water
A good pinch of salt.
Preheat your over to 165degrees celsius or 325 degrees fahrenheit.
Grease an line a 9 x 5 ” loaf tin.
In a large bowl, add the spelt flour and baking soda.
In a separate pot melt the coconut oil. Once melted turn off the heat and add the maple syrup, cinnamon and vanilla extract. Now pour in the water and mix.
In a separate bowl add the beaten egg. Mash up the bananas until they are almost liquid. Add theses to the egg and mix well together.
The next step is to add the wet ingredients to the dry and fold the mixture carefully until everything is just combined and has formed a batter. There is no need to over mix this mixture.
Now pour into your tin, lightly dust with cinnamon and place in the middle of the oven for 55 mins. Leave it to cool for a while in the tin before turning out.
This banana bread is wonderfully moist and should keep for up to 3 days in a bread bin, 3 days or so longer if kept in the fridge. It freezes well and should keep for up to 3 months.
Enjoy with a hot cup of tea!