Banana bread with wholemeal spelt and almonds

Banana bread with ripe bananas, wholemeal spelt flour, almonds and apple purée – moist, easy for everyday and pleasantly sweet from the fruit.

At a glance

• Serves 10
• Prep time: 15 min
• Cooking time: 50 min
• Total time: 65 min
• Calories: 140 kcal per serving
• Protein: 5 g
• Fat: 5 g
• Carbs: 18 g

Ingredients

• 3 bananas
• 2 organic eggs
• 150 g wholemeal spelt flour
• 50 g ground almonds
• 50 g apple purée
• 1 tsp baking powder
• 1 tsp cinnamon

Method

You’ll need: oven · loaf tin · chopping board · knife · mixing bowl

1. Preheat the oven to 175 °C (155 °C fan) and line a loaf tin with baking paper.
2. Mash the bananas finely in a large bowl and stir in the eggs and apple purée until smooth.
3. Mix the wholemeal spelt flour, ground almonds, baking powder, cinnamon and a small pinch of salt in a second bowl.
4. Add the dry ingredients to the banana mixture and fold in only briefly, until you have an even batter.
5. Pour the batter into the tin, smooth the top and bake at 175 °C for 45–50 min, until the banana bread is golden brown and a skewer comes out with no wet batter on it.
6. Let the banana bread cool completely and serve it cut into slices.

Good to know

A banana bread like this is often just right when you want something simple that still fills you up. It's soft, moist and still tastes really good the next day.

Swaps

Wholemeal spelt flour → oat flour (usually a little more fibre) | Ground almonds → ground hazelnuts (similarly nutritious, stronger in flavour) | Apple purée → Greek yoghurt (more protein, less fruit sweetness) | Cinnamon → unsweetened cocoa (provides polyphenols)

Allergens

Contains egg, almonds and gluten; usually suits children well if the texture is right, and unproblematic during pregnancy, as long as you use fresh eggs and the bread is baked all the way through.

Dairy-free recipes