I had a few bananas getting a little too ripe in my fruit bowl. A few too many ripe bananas surely must call for an afternoon of baking, baking banana bread. There are so many recipes for banana bread, but this recipe for spiced banana, maple and walnut loaf by Cygnet Kitchen caught my eye. I’ve tweaked the recipe, here and there, and I am happy with the result. This banana bread recipe yields a dense, yet moist loaf, with a little butter, it is the perfect tea time treat.
This banana bread recipe is the perfect tea time treat
As the Cygnet Kitchen recipe instructs I have used the spelt flour which gives the loaf a dense, nutty texture. I’ve swapped out the nuts for golden raisins which complement the banana and the spices. I generally don’t use powered sweet spices, cinnamon, cardamom, cloves. Instead, I crushed whole spices in a pestle and mortar. I love the burst of fragrance from the bark and seeds when they are crushed. And finally, I have used honey, not maple syrup.Print
- 220 g spelt flour
- 2 tsp baking powder
- 60 g soft brown sugar
- 1 cm cinnamon stick (crushed)
- 2 cardamom pods (crushed)
- 2 cloves (crushed)
- golden raisins (a generous handful)
- salt (a pinch of )
- 2 bananas (very ripe)
- 1 tsp vanilla extract
- 125 ml sunflower oil
- 60 ml honey
- 2 eggs
- butter (to grease the loaf tin)
- Pre-heat the oven to 180 degrees
- Grease the loaf tin with a little butter before lining with non-stick baking parchment.
- Into a mixing bowl, sift the spelt flour and the baking powder.
- Then add the sugar and the crushed spices, raisins and salt.
- In a second bowl, mash the bananas, before adding the vanilla extract, sunflower oil, honey and the eggs. Mix well.
- Pour the banana mixture into the bowl with the flour, sugar raisins and spices. With a wooden spoon gently fold into the flour.
- Pour the cake mix into the loaf tin. Sprinkle a little additional sugar on top of the cake mix. Place the loaf tin on the middle shelf of the oven and bake for 40 minutes or until an inserted skewer comes out clean from the middle of the loaf.
- Leave to cool, slice, and enjoy with a generous spread of butter, the cup of tea is optional.
- You will need one 20cm x 10cm loaf tin and non-stick baking parchment
- The Cygnet Kitchen recipe baking time is 60 minutes, but 40 minutes worked for this recipe. The test for doneness is the skewer test – when an inserted skewer comes out clean from the middle of the loaf.
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