Spelt banana bread
This spelt banana bread is made with a crumbled dough so the texture of the cake is different to a normal loaf-cake. It’s ideal for breakfast, brunch or goes well with your mid-morning coffee or afternoon tea. It’s a healthy version too, made with wholemeal spelt flour, and has no sugar or dairy.
Ingredients
Method
- Preheat the oven to 160°C.
- Using your fingers, rub the margarine/spread with the flour until you get a mixture resembling breadcrumbs. Add the cinnamon and ground nuts, then combine.
- Blend the banana or mash them well with a fork. Add the beaten eggs, mix, then pour it into the crumble. Combine well until you get a dough, then fold in the raisins.
- Grease & line a medium loaf cake, then trip the batter into it, spreading out evenly.
- Bake for about 50-60 minutes. It’s done, when the top is golden brown and an inserted skewer comes out clean.
- Remove the tin from oven, let it rest for 10 minutes, then take the cake out of the tin and put it onto a cooling rack.
- Store it in a cake/bread container.