A quick and easy to make banana bread, that's full of nutritious ingredients. It's low in fat and not too sweet, so ideal to eat for breakfast. It's particularly good spread with peanut butter. Also delicious toasted the day after baking.
1tbsprunny honey(organic fair-trade honey from Equal Exchange is good)
200gwholemeal spelt flour(I've also used sprouted spelt)
2scant tsp baking powder
pinchof fine rock or sea salt
50gwalnuts - roughly chopped
peanut butter to serve(I use either homemade or organic fair-trade unsalted smooth peanut butter from Equal Exchange).
Set the oven to 180℃ (350℉, Gas 4).
Peel and mash the bananas in a large bowl with a fork or potato masher.
Beat in the honey, oil and egg until everything is more or less smooth.
Sift in the dry ingredients and fold in carefully to avoid any lumps.
Stir in the walnuts.
Pour into a 2lb oiled loaf tin (I use a silicone one) and bake on the middle shelf for 45-55 minutes or until the loaf is well risen, golden and has a nice crack along the top.
Leave in the tin to cool for 5 minutes, then turn out onto a wire rack to cool completely.
The bread takes longer to bake than you might expect, so ensure it's properly cooked before you take it out of the oven. It's probably best to over estimate the cooking time than to underestimate it.Wrap it in a plastic bag and it will keep well for a few days. It makes excellent toast from day two.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.