Spelt, Honey and Brown Butter Banana Loaf

By Thursday, June 09, 2016

I'm a big fan of banana bread and this recipe is my relatively guilt free invention that uses unprocessed and refined sugar-free ingredients. The spelt flour and brown butter give the bread a deliciously nutty flavour which contrasts really well with the delicate sweetness of the honey and bananas (the key to this recipe is using really ripe bananas that give the bread a yummy natural sweetness). 

You will need:

250g spelt flour
100g honey
100g butter
2 very ripe bananas + 1 for decoration
2 eggs
1tsp vanilla extract
1 tsp baking powder
pinch of salt

Preheat the oven to 180 degrees / gas 4. Begin by making the brown butter. Add the butter into a small saucepan over a medium heat. The butter will melt and begin to foam. Swirl the pan occasionally so that the butter cooks evenly. Once the butter smells nutty and sweet and reaches a dark brown colour it is ready. The milk solids will have separated from the rest of the mixture as they cook faster and will look like sediment at the bottom of the pan. Remove the pan from the heat and pour the butter into a large mixing bowl to cool, leaving as much of the sediment behind in the pan as possible.

Once the butter has cooled a little, stir in the honey and mix. Mash two of the bananas really well in a separate bowl and then add into the butter mixture with the eggs and vanilla, stirring until combined. Finally, fold in the flour, salt and baking powder until everything is well combined. 

Pour into a greased and lined loaf tin and level off with a spatula. Slice the remaining banana in half and place on top of the batter, pushing down slightly to submerge it halfway into the mixture. Then bake for 50 - 55 minutes until a skewer comes out clean. Leave to cool for a few minutes then serve and enjoy! 

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