It’s true – no one makes banana bread quite like the Aussies…. and it is SO good. This recipe is a cross between Sydney and Leiths School of Food and Wine; tastes heavenly, it’s well balanced and it’s a touch healthier than a cake!
Try it for yourself and let me know what you think.
225g Spelt, wholemeal flour or plain flour
4 large, ripe bananas; 3 for mashing (approx. 330g peeled) and 1 banana for decorating the surface sliced in half length ways
100g Coconut sugar, light brown sugar or unrefined cane sugar. Reserve 1 tsp of this for sprinkling over the top
100g Lightly toasted nuts; pecans or walnuts work best – roughly chopped
85g Melted butter or coconut oil
2 Eggs mixed
3 tsp Baking powder
1 tsp Cinnamon
1/4 tsp Bicarb of soda
A pinch of Sea salt
- Preheat your oven to 180˚C
- Line a loaf tin approx. 20cm x 10 cm – I use loaf liners, they are like large paper cupcakes. Definitely worth investing in
- Melt your butter or coconut oil – allow to cool
- Sift your flour, baking powder, bicarb, salt and cinammon
- Mash your bananas using a fork, then mix in the sugar, mixed eggs and melted butter or coconut oil
- Fold your flour mixture through followed by your nuts. Try and mix as little as possible to keep your bread light and airy
- Pour your mixture into your loaf tin, place you sliced banana on the top and sprinkle with your reserved tsp of sugar
- Place in the top third of the oven for approx. 45 minutes until a skewer comes out clean
- Leave to cool on a wire rack
Options: If you don’t like nuts simply leave them out. Add more cinnamon if you love it, you could also add a large pinch of nutmeg if you like spices. If you only have 3 bananas don’t stress – just leave out the one on the top. You could also add seeds – I added a table spoon of chia – aways looking to add a little more goodness!
How kids can help:
- Preparing your loaf tin
- Mashing the bananas
- Cracking the eggs – then mixing them
- Arranging the banana on the top
- Taste testing!