1 ½cups(250g)overripe bananamashed with a fork (note 1)
1teaspoonbicarbonate of soda
2tablespoonsinstant decaf coffee
Preheat oven to 190°C (170°C fan-forced). Grease and line a large loaf tin with baking paper.
Beat sugar, oil, eggs and vanilla extract with an electric beater until pale and creamy.
Add mashed banana and yoghurt. Beat for a couple of minutes until thoroughly combined.
Sift spelt flour, sifted plain flour, baking powder and bicarbonate of soda over the wet mixture.
Using a silicone/wooden spoon mix the dry ingredients into the wet ingredients until just combined. Add the coffee and mix gently until evenly distributed.
Pour banana bread batter into the prepared tin.
Bake in the pre-heated oven for approximately 45-50 minutes until well risen, browned on top and cooked through the middle when tested with a wooden skewer.
Remove from the oven. Cool completely in the tin. Slice and serve.
Mashing Banana - Make sure you mash the banana really well, ensuring all lumps are mashed and the mixture is smooth. This gives the bread a really lovely texture.
Storage - Loaf will keep fresh in a cool corner of your kitchen for up to 2 days, in the fridge for up to 5 days. Slices can also be individually wrapped in baking paper and frozen in ziplock bags in the freezer. They keep in the freezer for up to a month and can be popped in the toaster to be reheated.
Substitutions - Brown sugar can be replaced with regular or rapadura sugar. Spelt flour can be replaced with wholemeal flour.
Make It Dairy Free - Replace Greek yoghurt with coconut or plant-based yoghurt.