Recipe by Rachel Zammit Cutajar
Photo by Rachel Zammit Cutajar
Banana bread is a great invention. It’s cake but it’s not frowned upon like its sugary cousins. Cake for breakfast is a no-no, but banana bread for breakfast is considered a healthy option. Packed with lots of nutritious goodies – spelt flour, chia seeds, walnuts and fruit, this banana bread is the perfect go-to when you’re feeling peckish.
Spelt banana bread with chocolate chips and walnuts
- 4 ripe bananas
- 2 eggs, beaten
- ½ cup maple syrup or honey (optional)
- ½ cup coconut oil, melted
- 1 tsp vanilla
- 1 ½ cups spelt flour
- ½ tsp cinnamon
- ¼ tsp chilli powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 2 tbsp chia seeds
- 100g dark chocolate, cut into tiny bits
- 30g walnuts, roughly chopped
- Pre-heat the oven to 180C.
- Line a loaf tin with baking paper and set aside.
- Mash 3 of the bananas in a large mixing bowl.
- Add the beaten egg, maple syrup, if using), coconut oil and vanilla and mix well.
- Sift the flour into a separate bowl with the cinnamon, bicarbonate of soda and salt.
- Add the dry ingredients to the wet and fold in.
- Add the chia seeds, chopped chocolate bits and walnuts and mix to combine.
- Pour the batter into the prepared loaf tin.
- Cut the remaining banana lengthways down the middle.
- Place the two halves on top of the batter and press down a little.
- Bake in the oven for 55-60 mins until a skewer placed in the centre of the loaf comes out clean.
- Allow to rest for 10 mins then remove from the tin and allow to cool on a wire rack.
- Store in an air-tight container until ready to use.