The riper the banana the more naturally sweet your banana bread will be so don't be afraid to use the soft black ones that look fit for nothing other than the bin. Banana bread is readily available but none, to my knowledge, use spelt flour or honey to replace sugar. This high energy treat is therefore a healthier option to the commercial cakes found in many shops and cafes.
Preheat the oven to 180 degrees Celsius.
Grease and flour a loaf tin.
Combine the flours, baking powder, sea salt and walnuts and set aside.
Mix the bananas, yoghurt, honey, eggs oil and vanilla together.
Fold the wet ingredients through the dry until combined, but don't over stir.
Pour the batter into the loaf tin and bake for approx 55 minutes until the loaf is golden and the cake comes away clean from the sides.
Set aside to cool.
Stores for up to 4 days refrigerated.
Makes 10 servings (serve = one slice)
| Prep Time: | 15 mins |
| Cooking Time: | 55 mins |
| Ready in: | 1 hr 10 mins |
Suitable for: |
|
| Dessert, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 1380 kj |
| Calories | 330 kcal |
| Fat | 16.4 g |
| Saturated Fat | 1.7 g |
| Total Carbohydrate | 34 g |
| Total Protein | 8.1 g |
| Fibre | 3.4 g |
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