Banana loaf

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Crunchy on top, soft and creamy on the inside! - enjoy this seriously delicious banana loaf with a spread of butter, perfect for breakfast and/or a snack.

Banana loaf

INGREDIENTS

  • 142g plain spelt flour

  • 142g wholemeal spelt flour

  • 1 tsp bicarbonate of soda

  • 1/2 tsp salt

  • 110g butter, softened + extra for greasing

  • 1/2 cup good-quality honey, warmed

  • 2 eggs, at room temperature, lightly whisked

  • 4 ripe bananas, mashed

  • 85ml milk, at room temperature

  • 1 1/2 tsp lemon juice

  • 1 tsp vanilla extract

METHOD

Preheat the oven to 160 degrees fan forced.

Grease a 20cm x 12.5 cm loaf tin and line with baking paper.

Stir together the milk and lemon juice in a measuring cup. Set aside.

Sift the flour, bicarbonate of soda and salt into a large mixing bowl. Stir to combine.

In a separate bowl, cream the butter and honey together until light and fluffy.

Add the eggs, mashed bananas, milk and lemon juice and, vanilla extract to the butter and sugar mixture and mix well.

Fold in the flour mixture. Be careful not to over-mix.

Pour the mixture into the prepared tin.

Transfer to the oven and bake for between 60 to 90 minutes. Using a skewer, remove from the oven when the skewer comes out clean. To avoid over-browning on top, loosely cover with aluminium foil if needed for the last half hour.

Remove from the oven and cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Serve.

TOP TIP

Cut slices, wrap in aluminium foil, place in freezer bags and freeze!

Holly Charlton