A simple and perfectly moist banana bread recipe with a wonderful texture, colour and packed with flavour.
This bread is a perfectly refreshing and summery without going all out tropical.
It is light without being dry due to the olive oil , banana and pineapple. The banana is silky smooth and then there is the flecks of crunchy, juice and tangy pineapple not overtly populated in the cake but distinctly present.
I have always talked about the benefits of using spelt flour. Besides being good for you and gentler for your stomach, it gives the cake a texture better than if you were to use Wholemeal flour alone. The recipe will work with wholemeal flour though.
I always keep oranges ( and lemons ) at hand in my fridge to use for baking. Fresh orange juice in baking should only ever be used, try avoid bottled juice here.
2 ripe medium bananas mashed with a fork
1 ripe medium banana whole
1/2 cup cubed fresh pineapple pieces
1/4 cup freshly squeezed lemon juice
1/2 cup pure honey
1/2 cup pure olive oil
1 cup coconut milk ( plus 1/2 cup extra in case batter is too thick )
1 1/2 cup wholemeal spelt flour, sifted
1 cup plain Flour, sifted
2 tspns baking powder
1 tspn bicarbonate of soda
1 tbspn vanilla essence
1/4 cup walnut halves
2 tbspns poppy seeds ( optional )
Besides being good for you and gentler for your stomach, the higher amino acid content gives the cake a texture better than Wholemeal flour alone.
With a fork crush the ripe banana to mash.
Stir through the lemon juice into the banana.
Sift the flours , bicarb and baking powder .
Whisk the olive oil, honey and eggs together until well combined and mixture is not tight.
Stir through the mashed banana.
Alternate the flour mixture and milk with a wooden spatula.
The spelt will absorb some of the moisture and the amount absobed will vary depending on your batch of spelt.
Wait for a minute, you may want to stir through the extra milk.
Lastly poor mixture into a lined bread loaf tin. Peel and cut the last banana in half. Arrange on top. Press down a little.
Sprinkle nuts and seeds on top.
Bake in a preheated oven for approximately 1 hr at 170 degrees Celsius.