The bread above was made on 100% freshly ground spelt, but it also works on white wheat flour or whole wheat flour - whatever you have on hand! An extra banana, sliced lengthwise and placed on top becomes deliciously caramelized and sticky in the oven, adding something extra to each slice.
1 3/4 cup self raising spelt flour*
1/4 cup plain spelt flour
2/3 cup rapadura or brown sugar, or other sugar of your choice
1 tsp cinnamon
1/2 cup milk
2 eggs, whisked with a fork
50g of butter, melted (optional)
2 well ripened bananas, mashed (increase to 3 if leaving out the butter)
1 extra banana, sliced length wise, to decorate (optional)
1. Preheat the oven to 180°C and line a loaf tin with grease proof paper
2. In a jug, mix together the milk, eggs, mashed bananas and butter. In a separate bowl, mix together the dry ingredients and make a well in the centre. Pour in the wet ingredients and gently mix until just combined.
3. Pour into tin and top with the remaining banana, seed side up. Bake for 45-50 minutes or until deeply golden and a skewer inserted in the centre comes out clean.
Allow to cool in the tin for around 20 minutes before using the grease proof paper to lift the loaf from the tin. Enjoy with or without butter and a cup of hot tea.
*To make plain flour into self raising, add 1/2 teaspoon of bi-carb soda and 1 teaspoon of cream o' tartar per cup of flour
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