Spelt & Almond flour Banana Bread

Going BANANAS for banana bread….my recipe for this spelt and almond flour banana bread will become your go to when wanting a healthy cake for those tea and cake moments I can promise you.

Tip: the riper the banana the better; dont be afraid of using those black bananas at the back of the fridge. They are packed with flavour and due to the higher sugar content - less added sugar is needed to sweeten the batter.

Spelt flour is nuttier and sweeter than other flours as well as being more water soluble, it can be easier for the body to digest, making it kinder on those with gut or digestive issues.

Like the majority of my cooking, I always think of the nutritional profile first when considering ingredients and this cake is of no exception - yet it does not scrimp on taste, texture or enjoyment! Packed with healthy fats to keep you sustained, high in fibre to please the gut and low in added sugars! Super easy to make; just combine all the dry and all the wet into two mixing bowls, then mix the two bowls together - poor into a loaf tin (I love these silicone molds for complete ease) and pop into the oven for 1 hour - 1 hour 15 minutes at 320 F - spoon licking is optional!

Ingredients:
2 large smashed bananas
2 large organic eggs
125 g (4 oz / 1/3 cup) raw honey or maple syrup
125ml (4 fl oz / ½ cup) extra virgin olive oil
1.5 teaspoons ground cinnamon
2 teaspoons gluten-free baking powder
175 g (6 oz / 2 1/4 cup) ground almond flour
180 g (6 oz / 1 ½ cups) wholemeal spelt flour