This Banana Bread recipe is adapted from Skye Gyngell’s recipe in her book How I Cook. I use coconut palm sugar for a caramelly richness that is the ultimate flavour match for bananas. The Coconut Drink is what makes this different from every other banana bread; squiggly and creamy, yet still light. If there’s any left after a few days, eat it toasted and dripping with butter.
Serves about 8
5 ripe bananas
250g coconut palm sugar
250g spelt flour
Pinch of salt
1 tsp bicarbonate of soda
1 tbs of maple sugar or light muscovado sugar
1. Butter and line a large loaf tin.
2. Peel and mash the bananas
3. Beat the butter & sugar together in a big bowl that will fit all the ingredients.
4. Then add the eggs to the creamed butter & sugar and beat them in. Once they are evenly mixed, stir in the mashed bananas, then sift in the flour, salt & bicarbonate of soda and mix it all together. Finally pour in the Coconut Drink, mix and pour into the loaf tin. Sprinkle the maple sugar on top and put it in the oven at 190 degrees/gas Mark 5 for 45 minutes.
5. Cool on a wire rack. If there’s any left after a couple of days, toast and add lashings of butter.