Banana Berry Spelt Bread
Makes: 1 loaf (approximately 8 slices)Preparation time: 10 minutesCooking time: 50 minutes
Ingredients
- 1.5 cups spelt flour plus extra for dusting blueberries
- 1 tsp baking soda
- 1/2 tsp salt
- Pinch cinnamon
- 1/3 cup Extra Virgin Olive Oil (light)
- 1/3 cup honey
- 2 large eggs, lightly beaten
- 1 cup mashed very ripe bananas ( approximately 2 large bananas)
- 3/4 cup Aussie Frozen Fruit Blueberries, dusted with spelt flour
- 1/4 cup milk
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to fan forced 170°C (or 180 with no fan). Grease and line a 20cm x 10cm loaf tin, with baking paper hanging over the edges so you can lift it out easily.
- Mix the spelt flour and baking soda in a large mixing bowl. Add the salt and cinnamon and mix well.
- Whisk the olive oil and honey together in a separate bowl. Add the eggs and mix well. Mash the bananas into the mixture, then add in the milk and vanilla and stir to combine.
- Fold the wet ingredients through the dry ingredients until just combined then gently fold in blueberries, being careful not to overmix.
- Pour the mixture into the prepared loaf tin and bake in the oven for 45-50 minutes, until a skewer inserted to the middle comes out clean.
- Allow to cool in the tin for 5 minutes before lifting out and cooling on a wire rack for a further 15 minutes before slicing.
Notes
Tips:
- It helps to heat the honey gently before mixing with the olive oil to ensure well combined
- For a non-dairy alternative use almond or rice milk
| Recipe Analysis (per serve 112g) | |
| Energy (kJ/Cal) | 1152/275 |
| Protein (g) | 7.1 |
| Fat – total (g) | 11.6 |
| Saturated Fat (g) | 2 |
| Carbohydrate – total (g) | 35.1 |
| Sugar (g) | 17.9 |
| Dietary Fibre (g) | 2.6 |
| Sodium (mg) | 323 |
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