Sharpham Park organic spelt flour wholegrain
Preparation & Storage
- For the Perfect Banana Loaf You will need 130g Unsalted butter (melted) 3 Large ripe bananas 25g Clear honey 2 Large eggs 127g Dark brown sugar 170g Wholegrain spelt flour 10g Baking powder 30g Chopped pecan nuts (optional) Pre-heat the oven to 180c / Gas Mark 4. Lightly grease and flour dust 400g tin Place eggs and brown sugar into electric mixer and whisk to a light ribbon stage. Sift spelt flour and baking powder into a clean bowl; tip the remaining un-sifted part of spelt back into the dry mix. This helps to aerate the mix. In a separate bowl, combine together melted butter (tepid), honey and roughly mashed bananas. Combine all 3 parts together: start with butter mix to flour, followed by egg mix. Do not over mix! Spoon evenly into tin, sprinkle with chopped nuts, and place in middle of the oven and bake for 30-35 minutes. Test by inserting a skewer to the centre of the loaf and then removing. The skewer should be clean. Remove from oven, rest for a few minutes before removing from tin and transferring to a cooling rack. Tips: Try using this same recipe for banana cupcakes; cut the cooking time down to about 15 mins, and decorate with glacéfruit. For a touch of spice, add a pinch of cinnamon to the flour when sifting.
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