This loaf is what banana bread dreams are made of!
We love having a loaf of banana bread in the house to slice up and take for morning or afternoon tea, perfect with a hot cup of tea or coffee. If you want to be extra prepared for times where you need ready to go snacks, double the recipe and pre-slice a loaf and freeze in portions wrapped in baking paper and stored in a container. It will keep in the freezer for up to three months. You'll thank yourself later.
Spelt banana bread.
2 cups wholemeal spelt flour
3 teaspoons baking powder
1/4 cup of desiccated coconut
1/2 cup raw caster sugar
1/4 brown sugar
1/4 cup milk (of choice)
125g butter, unsalted
2 teaspoons cinnamon
3 tablespoons crushed walnuts
Mix all the dry ingredients (spelt flour, baking powder, sugars, coconut and cinnamon).
Mash two of the bananas, and add them to the dry ingredients. Add your milk, and your eggs and mix altogether. Melt your butter and add it too, then add your walnuts ~ keeping some for the top as well if you want.
Place in a baking tray, split the third banana and place on the top of the mixture in the baking tray. Bake for 45 minutes or until golden on top and cooked through (check with a skewer for no wet mixture) on 180C.
With the rise in banana bread baking in the last 18 months, I thought I would offer a recipe that is delicious and high in fibre to keep your gut microbes happy (even in lockdowns).
Wholemeal spelt flour is higher in fibre then regular plain flour and spelt is an ancient grain that is known to be lower in gluten then regular flour, which may be helpful for those who are non coeliac gluten sensitive ~ depending on your tolerance to gluten.
With the addition of coconut, cinnamon and walnuts, you have additional plant foods and variety for your gut microbes.
This recipe is more traditional with the addition of sugar and butter, so enjoy this banana bread mindfully, enjoy every mouthful and let yourself have a calm moment.
Put simply, enjoy!
Ellie is a Clinical Nutritionist graduating with a Bachelor of Health Science in Nutritional and Dietetic Medicine (BHSc). She is also a member of ATMS 52393. As a nutritionist Ellie support's women to feel confident in their health and learn to trust their bodies by providing an evidence based, holistic approach to nutrition and work preventatively as well as proactively. Ellie's focus area is around pregnancy nutrition and supporting mums postpartum to ensure they are just as nourished and cared for as baby is. Ellie also has a strong gut health focus, and offers comprehensive microbiome testing and interpretation via Microba for clients in need.