SafePlates

Ingredients

• 3 ripe bananas (ca. 12 oz) (ca. 350 g, peeled)
• 2 eggs (size M)
• 1/3 cup canola oil or sunflower oil (2.7 fl oz) (80 ml)
• 1 teaspoon vanilla extract (0.2 fl oz) (5 ml)
• 1 2/3 cups spelt flour type 630 (7 oz) (200 g)
• 1 teaspoon baking powder (0.2 oz) (5 g)
• 1/2 teaspoon baking soda (0.1 oz) (2 g)
• 1 pinch of salt
• 1 teaspoon cinnamon (0.1 oz) (2 g)
• 1/3 cup chopped walnuts, optional (1.8 oz) (50 g)

Instructions

1. Preheat the oven to 180 °C top/bottom heat (350 °F). Line a loaf pan (ca. 10 x 4 inches / 25 x 10 cm) with parchment paper or lightly grease it.
2. Peel the bananas and thoroughly mash them in a large bowl with a fork.
3. Add the eggs, oil, and vanilla extract to the mashed bananas and mix well.
4. In a separate bowl, combine the spelt flour, baking powder, baking soda, salt, and cinnamon.
5. Add the flour mixture to the wet ingredients and briefly mix into a smooth batter. Do not stir for too long so that the bread stays light and fluffy.
6. Optionally fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the surface.
8. Bake the banana bread in the preheated oven for about 45–50 minutes. Test with a wooden skewer to see if the bread is done – it should come out clean.
9. Remove the banana bread from the oven, let it cool in the pan for about 10 minutes, then carefully remove it and let it cool completely on a wire rack.

Tip

For an especially attractive appearance, you can halve an additional banana lengthwise and place it on top of the batter before baking.