I love a wet-into-dry recipe and when it comes to baking, the simpler the better for me, as I am no pastry chef.
There are some swaps in you could use here, change the nuts or omit if you have allergies, also swap in for plain flour or all spelt flour. I haven’t tested the recipe with gluten-free flour, but I see no real reason this wouldn’t work.
It’s best eaten as close to the day of baking if not fresh out the oven, but also toasted and topped with a big dollop of yogurt or coconut whip, topped with extra pecans and a drizzle of maple.
- Prep time:10 minutes
- Cook time:45-1 hour
- Serves:10-12 slices
4 ripe bananas
¼ cup oat /almond milk
¼ cup light oil like groundnut
1 tsp vanilla extract
1 tsp apple cider vinegar or lemon juice
1 ½ cups spelt flour
½ cup soft brown sugar or coconut sugar
½ ground almonds or more flour
1 tsp baking powder
Pinch of salt
Add ins and topping
½ cup roughly chopped dark chocolate or chips
½ roughly chopped pecans
½ -1 banana thinly sliced
1 tbs soft brown sugar to sprinkle on top
- Preheat the oven to 180°C
- Crease and/or line a loaf tin, I use a silicone one so don’t bother with the lining.
- In a bowl mash the bananas and combine with the remaining wet ingredients.
- In a separate larger bowl combine all the dry ingredients and add in the chocolate chunks and nuts. You can leave a few chunks of chocolate and nuts out to top at the end.
- Fold the wet into the dry and stir till just combined, don’t over work.
- Empty the batter into your prepared tin. Top with remaining nuts and chocolate if you have any, and randomly scatter with sliced banana.
- Finish with a sprinkle of the sugar and place in a preheated oven. Cook for about 40-45 minutes. After which time insert and stick or skewer, in may be a little sticky still. If the top is well cooked and the bananas are caramelised cover with foil and continue for a further 15 minutes.
- Test again and when its ready remove from the oven and allow to cool a little before removing from the tin.
- Serve warm on its own or with dollops of yogurt, extra nuts and a drizzle of maple syrup.