Inspired By: Bananas

Inspired by… bananas? Yeah, it’s a bit of an unusual one, I admit. I basically made some incredibly moreish spelt banana bread the other day that thought, well why not share the recipe and do a banana themed post at the same time? Click through for the recipe and pics…

Above: Warhol’s Cover for The Velvet Underground (great album), Eddie Izzard Letterpress Print by Raw Art Letterpress, Banana Lollies (how cute!), Wooden Banana Sign

So to the recipe. I based my recipe on this one which I found by googling spelt banana bread (as it’s a ‘healthier’ flour and I have some leftover from the other month – it won’t work with everything, but for banana bread it sounded about perfect). I had to adapt the recipe as I had neither apple puree nor bicarbonate of (baking) soda. I also wanted to swap out some of the spelt flour for almond meal / ground almonds. You may have noticed I’m trying to make this recipe UK/US coherent! As I was working from a US recipe, I stuck with volume based measurements, but if you don’t have american cups (which I don’t), just use a measuring jug and pour out to the required mls.

1 1/2 cup (360ml) spelt flour
1/2 cup (120ml) ground almonds / almond meal
2 tsp baking powder
1 tsp cinnamon
2 eggs
3 tbsp honey
1 tsp vanilla essence
50g (half a stick) butter
just under 1/2 cup (120ml) buttermilk
3-4 ripe bananas

The recipe couldn’t be more straightforward. Preheat your over to 350F, 175C, gas mark 4. Mix together the dry ingredients (flour, almonds, baking powder, cinnamon). Mix together the wet ingredients. Mash up your bananas, then mix in the wet ingredients, then add to the dry. Pour into a greased loaf tin or if, like me, you suddenly realise you don’t have a loaf tin (heaven forfend), a 9 inch cake tin works just fine. Bake for 50-60 mins.  If you don’t have buttermilk (which I also didn’t – notice a trend? Starting to think I should call this post Make Do and Bake), just add half a tablespoon of lemon juice to normal milk. You may want to add a little less milk (hence my “just under” comment) if your mixture starts to look a little too wet.

This banana bread comes out moist and moreish. I liked that I could use less flour by substituting ground almonds and it gives it just a vague hint of an almond flavour which goes incredibly well with the banana. Yum.


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