baking time and cooling time 1 hourhr30 minutesmins
Equipment
loaf pan
Ingredients
200gspelt flour type 1050 (alternative: my gluten-free flour mixture for the gluten-free version either add 1 egg OR dissolve 3/4 tbsp ground chia seeds in 3 tbsp water and let it soak for 5 minutes. Then add to the dough.)
60gground almonds
2tsptartar baking powder
1tspcinnamon
1/2tspsalt
3ripe bananasmashed to puree with a fork, plus 1 banana for decoration
100mlunsweetened almond milk
80gvirgin coconut oilmelted plus a little more to grease the shape
100gdark chocolatechopped
80graspberriesfresh or thawed
some lemon juice
Instructions
Preheat the oven to 180°C top and bottom heat.
Mix the spelt flour, ground almonds, baking powder, salt, mashed bananas, almond milk and melted coconut oil in a bowl. Optionally stir in maple syrup. Stir in the dark chocolate and carefully fold in the raspberries.
Grease a loaf pan with coconut oil (or line the pan with a piece of baking paper). Pour in the dough.
Cut a banana in half lengthways and place on the dough with the cut side up. Drizzle with a little lemon juice so that it doesn't turn too brown.
Bake the banana bread for about 45 minutes until a toothpick poked into the dough comes out clean.
Let cool off the banana bread in the loaf pan for 30 minutes, then remove it from the form and place it on a cake rack to cool completely.