Spelt Flour Banana Bread

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Spelt Flour Banana Bread

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Ingredients

12 slice(s)

Spelt Flour Banana Bread

130 grams Butter, softened
350 grams ripe bananas, cut into pieces
90 grams Coconut sugar
2 eggs
120 grams spelt flour, white
100 grams wholemeal spelt flour
1 pinches salt
1 tsp bicarbonate of soda
100 grams Milk, Dairy or non-dairy
2 tsp vanilla extract

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6

1h 0min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
New Zealand

Recipe's preparation

Preparation

Preheat Oven to 180 degrees Celcius. Grease a 24 x 10cm loaf tin.

Place ripe bananas into mixing bowl and mash 5 sec/speed 6
Add butter, and coconut sugar and mix for 20 secs/speed 4
Scrape down the side of the mixing bowl

Add eggs and mix for 10 secs/speed 4

Add plain and wholemeal spelt flours, baking powder, salt, bicarbonate of soda, milk and vanilla extract and combine for 20 secs/speed 4

Pour into prepared loaf tin and bake for 50-60 minutes.

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Tip

This bread is a variation on the Banana Bread from the Basic Cookbook. I have reduced the sugar and swapped out the flours and milk. I've made this with 50 grams of coconut sugar and very ripe bananas and it was still really sweet.
I have made this with both Cashew and Coconut milk with equally successfull results. I would love to hear if you make this with coconut oil, my family doesn't react to butter so I have kept it for that reason.
When it comes out of the oven, I slice it then freeze the bread for school lunches. It is delicious!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.