Summary
| Yield | 0 |
|---|---|
| Source | originating in Marguerite Patten's Baking Handbook |
| Prep Time | 30 minutes |
| Recipes | Quick Breads, Biscuits, Muffins and Scones |
Description
This is NOT a gluten-free bread, as it contains spelt. Spelt is an ancestor of wheat and is much lower in gluten, but does contain gluten. Many people who can't tolerate wheat can tolerate spelt.
Ingredients
- pinch salt
- 2tsp baking powder
- 225 g/8oz brown spelt flour
- tsp vanilla extract
- 1 large egg, whisked
- 120 g/4 fl oz extra virgin olive oil
- 450 g/1lb bananas (the weight in their skin)
- 85 g/3oz walnuts, chopped (optional)
- 50 g/2oz raisins
- 90 g/3oz caster sugar
- pinch salt
- 2tsp baking powder
- 225 g/8oz brown spelt flour
- tsp vanilla extract
- 1 large egg, whisked
- 120 g/4 fl oz extra virgin olive oil
- 450 g/1lb bananas (the weight in their skin)
- 85 g/3oz walnuts, chopped (optional)
- 50 g/2oz raisins
- 90 g/3oz caster sugar
Instructions
Preheat the oven to 180C, 350F, Gas Mark 4 or 160-170 with a fan oven
Grease and flour, or line with greaseproof paper, a 900g/2lb loaf tin
Peel the bananas and mash the flesh until its very smooth.
In a large bowl mix the banana mush with the olive oil, egg and vanilla. Stir in the flour and baking powder, sugar, salt, walnuts (if using) and raisins. Mix well.
Pour into the baking tin and bake.
Banana cake is extremely prone to drying out if over cooked, so check after 40 minutes (using a fine skewer). Then check every 5 minutes until the skewer comes out clean.
Leave for a few minutes before turning out onto a cooling rack.
Notes
This is truly yummy and delicious, as well as being wheat and diary free.
Sorry for any Anglicisms in the recipe!
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