When it comes to baking, it's a case of the simpler the better for me, as I'm no pastry chef – and this recipe uses my favourite, super-easy, wet-ingredients-into-dry method.
There are some swaps you could try here – perhaps using your favourite nuts, or a mixture of plain and spelt flour instead of all spelt. I haven't tested this recipe with gluten-free flour, but I see no reason why it wouldn't work well.
This bread is best eaten as close to the day of baking as possible – if not fresh out the oven. But it's also amazing toasted and topped with a big dollop of yogurt or coconut whip, extra pecans, and a drizzle of maple syrup.
4 ripe bananas
¼ cup oat or almond milk
¼ cup light oil, such as groundnut
1 tsp vanilla extract
1 tsp apple cider vinegar or lemon juice
1½ cups spelt flour
½ cup soft brown or coconut sugar
½ cup ground almonds, or extra flour
1 tsp baking powder
Pinch of salt
½ cup roughly chopped dark chocolate, or chocolate chips
½ cup roughly chopped pecans
½-1 banana, thinly sliced
1 tbsp soft brown sugar
To serve (optional)
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