Banana bread...is it even a bread? I love it, with or without the butter. This one is a roasted banana bread recipe and it has been around for ages, since 2010 in fact. This is a re-write.
I didn't have black skinned bananas, they were getting there, but to help them, I roasted the bananas for around 30 minutes until they had split slightly and were oozing their caramelised juices out and about all over the place. Yum! In an effort to keep these little treats 'healthy' I added the spelt, which I have to say was perfectly suited. These were fantastic served warm with whipped cream, but would be equally suited to a breakfast with additional sliced fresh bananas and yoghurt. One step closer to that cafe I plan in my dreams!
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Roasted Banana Spelt Bread
- 4 (approx 200g) roasted bananas, cooled
- 140 Grams Coconut Sugar
- 85 Grams spelt flour
- 250 Grams Unsalted Butter cubed
- 1 Teaspoon Vanilla Bean Paste BUY
- 4 eggs
- 85 Grams Bakers or Strong Flour BUY
- 1 Teaspoon baking powder
- 150 Grams Chocolate callets, dark, milk or white BUY
Place bananas in their skins into an oven set to 200°C for around 30 minutes. Cool the bananas completely before continuing.
Your oven will be hot from roasting the bananas, but reduce temperature to 180ºC. Butter a multi mini loaf tin or one large loaf tin and set aside. Cooking time will vary if you use one loaf tin.
Place sugar, spelt flour, butter and vanilla and mix 10 sec/speed 8.
Add roasted bananas, eggs, flour and baking powder and mix 10 sec/speed 6. Scrape down and repeat if necessary.
Add choc chips and incorporate 5 sec/Reverse/speed 4.
Divide between holes in tin and bake for 20-30 minutes until risen and springing back to the touch. Remove from tin when still warm (not hot!).