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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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 20 minutes
Servings: 6 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups wholemeal spelt flour
  • 100 g dairy-free spread or soft margarine
  • 2 eggs lightly beaten
  • 3 medium ripe bananas
  • 1 tsp ground cinnamon
  • ½ cup raisins
  • ½ cup ground walnuts optional

Method
 

  1. Preheat the oven to 160°C.
  2. 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.
  3. 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.
  4. Grease & line a medium loaf cake, then trip the batter into it, spreading out evenly.
  5. Bake for about 50-60 minutes. It’s done, when the top is golden brown and an inserted skewer comes out clean.
  6. 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.
  7. Store it in a cake/bread container.