I’ve been lucky in the last few weeks to score the bananas in the work fruit bowl – the ones that are about a week old and that are starting to go black. At 20c a pop they are too cheap not to pass up and use for baking. I’ve been making Karen Martini’s Sisterly Banana Bread quite a lot as the kids really enjoy it, and hubby does too.
I adore banana bread from cafes. The ones that are dark and dense and full of banana flavour. Its extra special when they toast it so that you get the crunchy edges and your butter melts all over.
I’ve experimented with this recipe a bit and made some substitutions. Mainly because I wanted to use what I had in the cupboard and I wanted the banana bread to be as dark as possible, just like the banana bread in the cafes.
I’ve substituted macadamia oil and butter for the extra virgin olive oil because I found the taste of the latter too overpowering. I’ve also reduced the amount of these fats because spelt flour requires less moisture.
Spelt flour is slightly darker than plain, and continuing on with the dark theme I’ve also used brown sugar instead of caster.
If you can, use the darkest bananas you can find, too.
This banana bread could almost be mistaken for cake because it is very moist and still has a bit of air and springiness which most banana breads don’t have.
Feel free to add nuts and/choc chips to the mixture before baking! I’ve made a hazelnut crust before which was beautiful!
Based on Karen Martini‘s Sisterly Banana Bread
50ml macadamia oil
40g melted butter
50g natural yoghurt
1 extra large egg
170g spelt flour
1 teaspoon baking powder
1 teaspoon bicarb soda
3 large bananas, mashed
110g brown sugar
Preheat the oven to 170C fan-forced (190C conventional). Grease a 25-centimetre loaf tin and line with baking paper.
Combine the oil, melted butter, egg, yoghurt and salt in a small bowl or jug.
In a medium bowl add the flour, baking powder and bicarb soda and dry whisk to remove any lumps.
In another bowl whisk the banana and sugar until incorporated. Gradually add in the oil/egg/yoghurt mix until fully mixed. Add the flour mix and whisk for a few minutes until incorporated.
Pour the mix into the prepared tin and bake for 35-40 minutes until cooked. Set aside to cool.