Banana Bread


I’m just gonna toot my own horn for a second, okay?


It is firm, soft, spongy, banana-y, sweet, buttery, heavenly.

I mean, come on!


The banana bread;
• 4 ripe bananas
• 250 grams of spelt flour
• 100 milliliters of almond milk
• 100 grams of plantbased butter
• 150 grams of cane sugar
• 50 grams of Muscovado sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 vanilla bean
• 100 grams of good quality dark chocolate

The directions;
• Preheat oven to 175°C / 350°F and line a loaf tin with parchment paper.
• Mash the bananas with a potato masher or a fork. Really mash it good.
• In a separate bowl, cream together the butter and two sugars.
• Combine the banana mash with the creamed butter.
• Add the almond milk, vanilla seeds and sea salt.
• Chop the chocolate into chunks and add to the mix.
• Sift in the flour along with the baking powder and baking soda.
• Whisk gently to combine; making sure not to overmix.
• Pour the banana bread batter into the loaf tin and bake for 1 hour + 10 minutes. (If the top of the banana bread gets too dark too quickly, place a piece of tin foil over the top.)

Let cool completely and enjoy with coffee!



  1. I can tell you that it certainly looks like the best banana bread of all time! Sooooo beautiful! 🙂 It’s wonderful when the breads come out looking as great as they taste, huh? It’s usually the opposite with me. I will have to try spelt flour. I’ve never used it before!

    1. Yes, we definitely eat with our eyes as well as our mouths, so it’s nice when food looks as good as it tastes 🙂
      Spelt flour is great. It is a grain, just like wheat, so it has gluten in it and works exactly like white wheat flour, but has a slight nutty flavour to it along with a much higher nutritional value.

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