Spelt + Honey Banana Bread

Spelt + Honey Banana Bread

Featured in my latest cookbook Healthy Baking, I originally created this beautiful banana bread many years ago for the Healthy Chef Café, where it was one of my most popular recipes. 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. 

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

Use organic maple syrup in place of honey.

Substitute olive oil for macadamia oil.

Add ½ cup of chopped walnuts before baking.

Serve it warm for a comforting breakfast or healthy snack.

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