Free Recipe

Spelt Banana Bread

  • Low Sugar
  • Spelt Flour
  • Egg Free Option

A light, moist banana bread. Low in sugar and made from more easily digested spelt flour. Optional cashew icing for special occasions.

Ingredients

  • 1 medium egg OR 1 tbsp ground flaxseeds or chia seeds mixed with 3 tbsp warm water (left to gel for 10 mins)
  • 4 medium sized bananas, ripe
  • 75g soft butter, plus extra for greasing and serving
  • 1 tsp vanilla extract
  • 170g wholegrain spelt flour
  • 100g coconut/rapadura/unrefined sugar
  • 1 tsp bicarbonate of soda
  • 1 pinch of salt

Cashew Icing

  • 170g cashew butter
  • 100g melted coconut oil
  • 80g maple syrup or honey

Method

  1. Preheat the oven to 180 degrees centigrade (or 160 degrees centigrade if using a fan oven)
  2. Grease a 1lb loaf tin. Line with greaseproof paper.
  3. Mash the bananas by hand or using a food processor.
  4. Add the egg or flax/chia mix, butter and vanilla extract. Stir or process to combine.
  5. In a separate bowl mix the dry ingredients – spelt flour, sugar, bicarbonate of soda and salt.
  6. Pour the dry ingredients into the wet ingredients. Mix or process to combine.
  7. Pour into the greased and lined loaf tin.
  8. Bake for 1 hour.
  9. Leave to cool a little before removing from the tin, then enjoy warm or cold.
  10. If using icing – combine icing ingredients in a bowl or food processor and spread over cake once cake is fully cooled.

Thermomix Instructions:

    1. Preheat the oven to 180 degrees centigrade (or 160 degrees centigrade if a fan oven)
    2. Grease a 1lb loaf tin. Line with greaseproof paper.
    3. Place the egg or flax/chia mix, bananas, butter and vanilla extract in the TM Bowl and combine 10 sec/speed 5.5
    4. Add spelt flour, sugar, bicarbonate of soda and salt to the TM Bowl and combine 20 sec/speed 5
    5. Pour into the greased and lined loaf tin.
    6. Bake for 1 hour.
    7. Leave to cool a little before removing from the tin, then enjoy warm or cold.
    8. If using icing – combine icing ingredients for 30 sec/speed 10 and spread over cake once cake is fully cooled.

Exclusive recipes and menu plans to your lunchbox inbox.