Turn over-ripe bananas into a delicious organic banana bread
Almost everybody appreciates a slice of good banana bread! Toasted or untoasted, slathered with butter or ricotta- and perhaps drizzled with a little honey and a dusting of cinnamon…
This version uses natural ingredients to enhance the flavour and nutritional value of a sweet that is often made with refined ingredients. Spelt is a delicious, complex and slightly nutty tasting alternative to wheat that many people find easier on the digestive system, whilst the yoghurt and bananas keep everything moist and more-ish. It’s just the way banana bread should be!
Ingredients (makes 1 loaf)
300 g natural yoghurt (Marook Farm or Paris Creek work well)
1 tsp bicarbonate soda, sifted
250 g / 1 ¾ cup unbleached spelt flour
1 tsp baking powder
1 tsp ground cinnamon
pinch sea salt
80 g/ ½ cup unrefined cane sugar (rapadura or panela)
70 g unsalted butter
2 tbsp Spiral golden syrup
250 g mashed spotty bananas (about 2 bananas)
1 x 70 g egg, lightly beaten
1. Preheat oven 180°C. Grease and line a 22 x 9 cm loaf tin with baking paper.
2. Combine the yoghurt and bicarbonate soda in a medium bowl and set aside for 5 minutes.
3. In a small saucepan melt the butter and golden syrup over a low heat, stirring to combine. Allow to cool a little and then mix into yoghurt along with the bananas and egg.
4. Sift flour, baking powder, cinnamon and salt into a large mixing bowl and add the sugar. Gently fold the wet ingredients into the dry.
4. Pour batter into prepared tin and bake for about 45 minutes, until the centre is springy to touch. Cool completely in the tin on a wire rack.