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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
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.