Banana Bread

A slice of this wonderfully light and gooey banana bread makes a delicious snack when you need something sweet to hit the spot.


255 grams spelt flour or plain flour. Handy info – spelt flour is easier to digest than plain flour. It is a distant cousin to wheat but has a slightly nutty and sweet flavour and is rich in minerals and niacin. However, please note spelt contains gluten so this recipe does not suit a coeliac or gluten free diet. It can however, be a good substitute for anyone who has mild sensitivity to wheat.

120g coconut sugar to make this recipe refined sugar free. If you don’t have coconut sugar, use brown sugar

115g full-fat butter (room temperature to soften)

2 medium eggs beaten

450g very ripe bananas

1 tsp baking soda

1⁄2 tsp vanilla extract

Pinch of salt


Preheat oven to 180C. Mash the banana in a bowl leaving little chunks of banana in the mixture. In a mixing bowl mix the flour, baking soda and salt. Cream the butter, vanilla extract and sugar in a separate bowl then stir in the beaten eggs and add the mashed bananas combining well. Pour this mixture into the flour and combine. Grease the loaf tin by wiping a small, piece of butter around the inside. Pour the mix into the loaf tin and place on the middle shelf of the pre-heated oven. Bake for 50 minutes to one hour or until the middle is fully cooked. Handy Tip – When you dip your knife into the centre of the bread you should still end up with a bit of moisture. The banana will be a little bit gooey even after baking.