Tuesday, 27 March 2012


Banana bread


 I know this is my second cake recipe in as many posts, but I just had to share this with you.  

Anything that gets us eating Spelt flour bread or spelt banana bread is worth a mention. And with this amazing weather we’re eating lots of salad, so I figured we can hang on for savoury inspiration!

The cause of this enthusiasm?

The inspiration?

Sophie Dahl.

The book-

Miss Dahl’s voluptuous delights

Miss Dahl's Voluptuous Delights

 It has a range of seasonal recipes and is visually a beautiful book!!

This might sound superficial but trust me, it’s vital.  

It’s really not rocket science. 
Cook books have to look good. You have to want to eat the food, if it doesn't look appealing- I don’t want to make it- let alone eat it.

This is where Miss Dahl get’s it so right. The food all looks so appealing.

 If I had suggested a healthy banana bread made with whole grain flour I can imagine the reaction!

Bacheldre Watermill Organic Flour

But Sophie makes it (and Jamie likes it- well definitely the bread) so it is suddenly cool.

It’s really great when someone has a positive influence, especially when it involves fussy Teen V’s eating habits – sorry if you are reading this...but I think you will agree with me?!!

Anyway the banana bread is totally delicious, perfect for a spring picnic. In the book Sophie tells how she made it in “the fierce winters of New York” but don’t wait for the winter, it’s delicious in the spring sunshine.


Perfect picnic cake 

 The Spelt gives it a slight crunch and, unlike other recipes, it uses 4 bananas so has substance.


Preparation time under 10 minutes
Cooking time 45 minutes to 1 hour
You need one 1.5 litre bread tin


75g soft butter
4 ripe bananas- mashed
200g soft brown sugar
1 egg beaten
1 tbsp vanilla extract
1 tsp bicarbonate soda
1 pinch salt
170g spelt flour

.     Pre heat the oven to 180 degrees. Mash the bananas in a bowl.
2.     Mix the butter, sugar, egg and vanilla extract then add the bananas.
3.     Add the bicarbonate soda, salt and flour and mix well.
4.     Pour into a lined baking tin and bake for about 1 hour.
5.     Remove from oven and cool on a wire rack.

Banana Bread

Sophie recommends serving in slices with butter however I don’t think it needs the butter at all.

Thank you Sophie Dahl!

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