Chunky monkey banana bread

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

Ingredients
Instructions

Ingredients

Wet

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

Dry

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

Instructions

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.