Heading on into the weekend and we are delighted to take with us this gorgeously warming, and dare we say healthy, Banana and Blueberry Spelt Loaf to bake, then wrap in the BeeBee & Leaf Bread Wrap!
Thank you to Jenny Tschiesche at Lunch Box Doctor for the recipe
Banana and Blueberry Spelt Loaf
A light and moist wholegrain banana and blueberry loaf with natural sweetness from the fruit and natural sugar - maple syrup or honey.
- 2 Large Bananas (frozen or fresh but ripe)
- 125 g Soft butter
- 2 Medium eggs
- 125 g Maple syrup or Honey
- 1 tbsp Vanilla extract
- 40 g Non-dairy or dairy milk
- 275 g Wholegrain spelt flour
- 1 tsp Bicarbonate of soda
- ½ tsp Baking powder
- ½ tsp Salt
- 150 g Blueberries(110g for the cake and 40g to decorate)
Preheat the oven to 180 degrees centigrade.
Grease a 2lb loaf tin.
Mash the banana with the back of a fork. Leave to one side.
Mix the butter, honey, eggs, vanilla, milk together until combined.
In a separate bowl combine the flour, bicarbonate of soda, baking powder, and salt.
Add the banana, and the ‘wet’ ingredients (butter, honey, eggs etc) and stir to combine completely.
Add 110g blueberries and fold those in gently.
Pour into the greased loaf tin and scatter over the remaining 40g berries.
Bake for approx. 50 minutes.
Leave to cool then remove from the pan.