Although I try to be as gluten-free as possible, this spelt banana loaf is an exception. The reason being…it’s realllly good. But also, I had some whole grain spelt flour in the cupboard that I was keen to use up, and before I stopped eating refined foods I had an amazing spelt banana bread recipe that I wanted to try to recreate without all the naughty bits. Et voila, here is the result!
Who doesn’t love banana bread hey? Well this loaf is whole grain, moist, delicately sweet and rich with spicy cinnamon.
Also, although spelt contains gluten, it still has some great health benefits which include improving circulation, bone health, and supporting your immune system. Perhaps the most interesting property of spelt is that the niacin that it contains is crucial in the production and regulation of hormones, particularly sex hormones (yes I said sex). So it’s beneficial to have spelt in our diet (if we are not intolerant) to keep our hormones happy and at bay.
I have made the loaf extra fibrous, with the addition of milled flaxseed which has an incredibly high fibre content, so a slice of this will help aid the digestive system and regulate blood sugar levels. It’s perfect for an afternoon snack or a quick breakfast. As I’m a little piglet (aka. a total hog), I enjoy it with extra honey and some fresh banana slices. It also tastes great with nut butter.
Word of warning: this island does not seem to stock normal sized loaf tins, so instead I have this great big vat that must be about 12 inches long. If you’re a normal person, doing it in a normal sized tin, you’ll want to half the recipe otherwise you’ll have an eruption in the oven.
Yield: A killer loaf that would happily feed 10-12 people
Cooking time: 45-50 minutes
6 ripe bananas
¾ cup honey
1/2 cup coconut oil
2 tsp vanilla essence
2 ½ cups spelt flour
2 tbsp milled flaxseed
2 tsp cinnamon
1 tsp baking soda
1 ½ tsp baking powder
¼ tsp sea salt
Preheat your oven to 180 degrees Celsius and grease and line your loaf tin with the baking paper hanging over the edges so that the loaf will lift out easily.
Mash the bananas in a mixing bowl until they form a liquid pulp. Add the egg and beat well with a whisk. Mix in the coconut oil, honey and vanilla essence.
In a separate bowl, sift in the spelt flour, flaxseed, baking powder and baking soda. Add the salt and cinnamon and stir to aerate and combine.
Fold the wet ingredients through the dry ingredients until combined. Pour the mixture into the prepared loaf tin and smooth the surface with the back of a wooden spoon.
Bake in the oven for 45 minutes without opening the oven door at any point. Watch the top and if it starts to burn, remove it immediately and cover with foil to prevent it browning further. After 45 minutes, remove from the oven, insert a skewer all the way into the loaf, and if it comes out clean, your banana bread is ready. If not, return to the oven for another 5 minutes until cooked through. Remove from the oven and leave to cool in the tin for 5 minutes before lifting out and cooling on a wire rack for a further 20 minutes before slicing.