All the sweet tasting credit goes to the bananas – the riper the better, so make sure you save them until they’re very spotty or black.
This recipe uses spelt flour, an ancient variety of wheat, but this can be switched out for buckwheat to make it gluten free or regular wholemeal flour if you’re not fussed.
(N.B. if you are coeliac you’ll also need to swap the baking powder for bicarb and a teaspoon of lemon as it contains wheat)
Ingredients – makes 10 slices
- 4 good sized super ripe bananas
- 3 medium free range eggs, beaten
- 1 tsp vanilla extract
- 200g almond flour (ground almonds)
- 100g spelt flour or buckwheat if you want to make this gluten free
- 1 heaped tsp baking powder
- 1 tsp cinnamon
- 50g walnuts, chopped
- pinch salt
- 30g butter, melted
1. Heat the oven to 160° C. Lightly grease a loaf tin and line the edges with greaseproof paper.
2. In one bowl, mash the bananas and then stir in the melted butter, eggs and vanilla. For ease, you can ‘blitz’ the bananas in a food processor before adding the rest of the liquid ingredients.
3. In a second bowl mix together the flours, baking powder, cinnamon and salt.
4. Fold the flour mix into the banana and stir to combine. Add a splash of milk if the mixture seems too stiff. Finally add the nuts and stir gently. Pour into the prepared tin.
5. Bake for 40-50 minutes until well risen and golden brown. If the top starts to over brown before the loaf is cooked, cover with a sheet of greaseproof.
6. Leave to cool for around 30 minutes before removing from the tin. Good topped with a big dollop of Greek yoghurt.