SafePlates

Ingredients

• 3 ripe bananas (approx. 350 g, peeled)
• 2 eggs (size M)
• 80 ml rapeseed oil or sunflower oil
• 200 g spelt flour (type 630)
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 pinch of salt
• 50 g chopped walnuts (optional)

Instructions

1. Preheat the oven to 180 °C top/bottom heat. Line a loaf tin (approx. 25 cm) with baking paper or grease it.
2. Thoroughly mash the bananas in a large bowl with a fork.
3. Add the eggs and oil to the mashed bananas and mix well.
4. In a separate bowl, mix together the flour, baking powder, cinnamon and salt.
5. Add the flour mixture to the wet ingredients and briefly mix into a smooth batter. Do not overmix.
6. Optionally fold in the chopped walnuts.
7. Pour the batter into the prepared loaf tin and smooth the surface.
8. Bake the banana bread in the preheated oven for approx. 45–50 minutes. Use a wooden skewer to test whether the bread is baked through.
9. Remove the banana bread from the oven, allow it to cool briefly, then remove it from the tin and let it cool completely on a wire rack.

Tip

For extra aroma you can add some vanilla seeds or a pinch of nutmeg to the batter. The banana bread tastes especially good with nut butter or fresh berries.