We’ve all come across the dreaded speckled black bananas lying at the bottom of the fruit bowl, the ones that not many folk want to eat! Well, there’s really no need to despair, as one should rejoice in the fact that you can make the most glorious banana loaf without all the processed sugars. The sweetness of a banana becomes more concentrated when it blackens, so the speckled over-ripe variety are actually perfect for naturally sweetening bakes.
Spelt flour gives this recipe a really wholesome flavour and the pecans offer up a nice balance to the overall texture of the loaf. This loaf is delicious served warm from the oven or toasted with a nice spread of real Irish butter.
– 240g of wholemeal spelt flour
– 1 tsp baking powder
– 1 tsp cinnamon
– 1/4 cup roughly chopped pecan nuts
– 1/4 cup melted coconut oil or butter
– 3 ripe bananas
– 2 eggs
– 1 tsp vanilla extract
– 3 tbsp runny honey
1. Pre-heat the oven to 180°C and start by mashing all three bananas with a fork in a large mixing bowl.
2. Add all the wet ingredients to the bananas – eggs, melted oil/butter, vanilla extract and runny honey and mix everything together with a fork or whisk.
3. Next, add all the flour and baking powder and stir everything thoroughly.
4. Last but not least, fold in the chopped pecan nuts and place into a greased 2lb loaf tin or silicone baking pan for about 35-40 minutes. To make sure the loaf is fully baked, put a sharp knife through the middle and if it comes out clean…it’s done.
I’m an Irish food blogger from Donegal, and I am obsessed with food – and in particular, clean & healthy eating. I’ve been experimenting with food since my school days, and I am continuously developing and adapting recipes to keep my body happy and healthy. I always try to make my recipes adaptable – to help suit a wide variety of eaters, so I like to think there’s something for everyone here. I hope that my blog A Thyme to Eat may inspire and bring a little culinary delight to your table. You can also find me on Twitter. Happy Feasting!