Spelt Bakery’s spelt-flour banana bread

Photo: Peter McIntosh
Photo: Peter McIntosh
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself. With Covid-19 restricting our eateries’ offerings, we have looked to our archives for some of our favourite recipes.

Prep time 10 minutes

Cook time 55-60 minutes

210g refined spelt flour

1 tsp baking powder

1 tsp bicarbonate soda

pinch of salt

125g unsalted butter, softened at

room temperature

250g soft brown sugar

2 eggs, lightly beaten

3 very ripe bananas, mashed with a fork

125ml buttermilk or ordinary milk

soured with a squeeze of lemon juice


Heat the oven to 170degC. Grease a medium-sized loaf tin and line the base and sides with greaseproof paper (leave a little hanging over the sides to help remove the bread from the tin).

Place all the ingredients in a food processor and use the pulse action until smooth.

Don’t over-process the mixture.

Transfer the mixture to the prepared tin and smooth the top. Bake in the oven for 55-60 minutes, or until the bread is firm and golden brown. Allow to cool in the tin for 10 minutes before turning out on to a wire rack to cool completely.

Serve dusted with icing sugar.

The flavour improves on keeping.

Note: This is a great recipe to use up any bananas that have not been eaten.

It provides an afternoon treat and breakfast the next day toasted.

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