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Spelt and honey banana bread with dates and walnuts

  • 0:20 Prep
  • 0:40 Cook
  • Makes 2 loaves


  • 1 1/2 cups (225g) whole spelt flour
  • 1 1/2 cups (225g) white spelt flour
  • 3/4 cup (155g) brown sugar
  • 3 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons ground cinnamon
  • 1 cup (100g) walnuts, coarsely chopped
  • 1 cup (150g) dried pitted dates, coarsely chopped
  • 2 cups mashed banana
  • 3/4 cup (185ml) vegetable oil
  • 3 eggs, lightly whisked
  • 1/3 cup (80ml) honey


  • 1
    Preheat oven to 180°C. Grease and line the base and sides of two 8 x 20cm loaf pans.
  • 2
    Combine the spelt flours, sugar, baking powder, bicarbonate of soda and cinnamon in a large bowl. Add the walnuts and dates and stir to combine.
  • 3
    Combine the banana, oil, eggs and honey in a small bowl. Add to the flour mixture and stir with a wooden spoon until just combined. Pour into the prepared pans and smooth the surface. Bake in preheated oven for 35-40 minutes or until a skewer inserted in the centre comes out clean. Remove from oven.
  • 4
    Transfer the loaves to a wire rack and set aside to cool. Use a large serrated knife to cut into slices. Serve the banana bread warm, at room temperature or toasted with butter, if desired.

Source: taste.com.au


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