Classic Banana Bread with Spelt Flour and Chocolate

I bake banana bread regularly. In this version, three ripe bananas go into the batter and a fourth is halved lengthwise for the top. Spelt flour, ground almonds, a little cinnamon and chocolate chips complete the loaf, which makes about twelve slices.

Use ripe bananas and softened butter

The bananas should be very ripe and easy to mash. Mash three with a fork, keeping the fourth for the topping. The butter should be soft rather than melted so it mixes evenly with the sugar and eggs.

Mix the dry ingredients in briefly

Mix the baking soda and baking powder thoroughly through the flour before combining with the wet ingredients. The apple cider vinegar also goes into the batter. Once mixed, fill the prepared tin and bake promptly, avoiding unnecessary stirring.

Kitchen tip

Near the end of baking, insert a skewer away from the banana topping and chocolate. If wet batter clings to it, bake a little longer. Loosely cover the surface if it browns too quickly.

Easy recipe

Classic Banana Bread with Spelt Flour and Chocolate

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Banana bread with four ripe bananas, spelt flour, almonds and chocolate chips. Made with baking soda, apple cider vinegar and baking powder.

Prep time

15 min

Cook time

50 min

Yield

12 slices

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Ingredients

− 12 +

• 4bananas, very ripe, about480g peeled in total
• 200 gspelt flour
• 75 gsoft butter
• 2eggs, medium
• 80 gbrown sugar
• 2 tbsp.ground almonds
• 1 tbsp.chocolate drops
• 1 tbsp.apple cider vinegar
• 1 tsp.baking soda
• 1 tsp.baking powder
• 1 tsp.cinnamon
• 1 pck.vanilla sugar, 8 g
• Flavour Drops Vanilla

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Instructions

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1. Preheat the oven to 180°C conventional heat. Line a loaf tin about 25–30 cm long with baking parchment. Peel and mash three bananas; peel and halve the fourth lengthwise.
2. Mix the 75 g softened butter with the brown sugar and vanilla sugar. Mix in the eggs one at a time, then add the mashed bananas and apple cider vinegar.
3. In another bowl, thoroughly mix the spelt flour, ground almonds, baking soda, baking powder and cinnamon. Briefly stir into the wet ingredients until no dry flour remains, then fold in the chocolate chips.
4. Spoon into the lined tin and level the surface. Lay the two banana halves on top, cut-side up. The tin should be no more than about two-thirds full.
5. Bake on the middle shelf for about 50 minutes. Check with a skewer and bake a few minutes longer if needed. Loosely cover the top if it browns too quickly.
6. Cool the banana breadRest in the tin for about 10 minutes, then lift out using the parchment and cool on a rack for at least another 20 minutes. For neat slices, allow to cool completely.

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Nutrition per serving

Calories

192 kcal

Protein

3.8 g

Carbohydrates

29.7 g

Sugar

12.9 g

Fat

7.1 g

Saturated fat

3.7 g

Fibre

1.7 g

Salt

0.4 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace