This is a good banana bread. The kind you get at the cafes, thick slices toasted and slathered with butter. It is one of my favourite banana bread recipes to make when I have to choose between folding those blackened bananas in batter with some fruit or freezing them for all the impending morning smoothies. The recipe itself is a derivation of many banana breads that you will find on this blog. Very often, I just add things to a bowl till the batter reaches the consistency I like and the taste is balanced. I then top it with all kinds of fruit, chocolate chips, coconut flakes, oats, nuts etc till it looks pretty and then bake it till it is golden.
The boys get excited about this bread because it is old school – milk and butter folded through the batter. I love this combination of raspberries and chocolate mainly because it is nut-free (which means it is fine for school lunches). It also means that the base recipe can get away with less sugar. In recent years, I only use unrefined rapadura sugar for all my baking. It is less sweet but has a rich caramel flavour. You could make muffins out of this batter or change it up and make it vegan (swap milk for coconut milk, eggs for flax eggs, butter for cocoa butter and bump up the bananas a tad – I have tried it and it is delicious too!). Banana bread is on of those blank canvas breakfast things that you could own like a boss. Hope you enjoy this gorgeous version! Happy weekend. Enjoy x
2.5 cups spelt flour
2 teaspoons baking powder
1/4 tsp salt
1 cup rapadura sugar
1 tsp vanilla extract
1/2 tsp mixed spice
1/2 tsp ground cinnamon
1 cup milk
3 ripe bananas, mashed
2 lightly beaten eggs
150g unsalted butter, melted and cooled
1/2 cup dark chocolate chips
1/2 cup frozen raspberries
Preheat oven to a moderately hot 200C (convection)/ 180C (fan-forced).
Grease and line a 20cm x 10cm base measurement loaf tin with baking paper. Let the paper hang over the long edges.
Place flour, baking powder and salt in a bowl. Add the sugar, vanilla, mixed spice and cinnamon. Stir through the flour.
Make a well in the centre. In a jug mix together the milk, eggs, butter, mashed bananas and vanilla extract. Pour this mixture into the well made in the dry ingredients.
Fold the mixture gently with a metal spoon until just combined. Be careful not to over mix the mixture. The mixture should still be lumpy.
Scoop batter into the prepared tin. Top with chocolate chips and raspberries. Bake for approximately 50-55 minutes until golden, well risen and cooked through.