Sunday, rain, bananas on the verge of mush. It can only mean one thing – banana bread.
A firm favourite of mine, easy and quick to make and reduces waste. Keeps beautifully and fills the house with a comforting, delicious smell. I’m always on the hunt for great recipes but not very good at sticking to them. The below is an adapted version of Smitten Kitchen’s Crackly Banana Bread (link) – a great blog I recommend to anyone looking for easy to make, delicious food.
Banana Walnut Bread
(notes: the flour can be swapped for regular white wheat flour, or a mix of whatever you have lying around. If you do not use coconut flour, increase amount to about 170 g in totals as coconut flour swells, meaning you need less of that compared to other flours.)
Set oven to (fan) 180 degrees celsius.
2-3 large very ripe bananas
2 small eggs
80 ml melted butter
3 tbsp honey
75 g soft brown sugar
100 g wholegrain spelt flour
50 g coconut flour
1 tsp baking soda
1 tsp flaky sea salt
1.5 tsp cinnamon
1 tsp ground ginger
0.5 tsp ground cloves
85g chopped walnuts (optional)
30g chia seeds (optional – I had some lying around)
In a bowl, mash bananas with a fork or masher. Add eggs, sugar and honey, and mix well. Add melted butter, stir until combined. In a bowl, combine flour, salt, baking soda and spices. Chop walnuts. Add flour mix to the wet, and stir until just combined. Add walnuts, stir until evenly distributed.
Butter a loaf pan, add mixture, and bake for 40-50 minutes until evenly baked – a skewer inserted in the middle should come out clean, and it should spring back at the touch.
Let cool in pan on a rack. Enjoy with a smear of butter, drizzle of honey, nutella, peanut or almond butter, or whatever trickles your fancy. Or just as it is. Keeps well, and is amazing toasted, too.