#Faternoon Tea and Coffee Cake

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Maple Spelt Banana Bread

This Maple Spelt Banana Bread is simple but beautiful. It is fluffy, has a deliciously nutty flavour without nuts, which makes it suitable to your friends and family with nut and/or dairy allergy, and is just delightful with a cup of tea or coffee!

Ingredients (makes a loaf):

½ cup plain flour

1 1/2 cup spelt flour

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

½ teaspoon salt

2 tablespoons butter

3 over-ripe bananas

2 tablespoons demerara sugar

1/3 cup pure Canadian Maple Syrup

4 eggs

1 teaspoon Homemade Vanilla Extract

1/3 cup spelt milk

1 tablespoon pure Canadian Maple Syrup

Butter a large loaf tin, and line with baking paper. Set aside.

In a medium bowl, combine plain flour, spelt flour, baking powder, bicarbonate of soda and salt. Give a good stir and set aside.

Melt butter in a small saucepan over medium heat. Remove from heat once butter is melted; set aside.

Preheat oven to 175°C/345°F.

In a large bowl, mash bananas thoroughly with a fork. Stir in demerara sugar and half of the Maple Syrup, then add the eggs, one at a time, whisking well after each addition. Finally, gradually whisk in Vanilla Extract and spelt milk.

Gently stir spelt flour mixture into banana mixture with a rubber spatula until just blended. Then, stir in remaining Maple Syrup and melted butter until well-blended. Pour batter into prepared loaf tin, and place in the middle of the warm oven. Bake at 175°C/345°F, for 45 minutes or until a toothpick inserted in the middle of the cake comes out clean. 

Let Maple Spelt Banana Bread cool slightly before removing from the pan, and placing onto serving tray. Brush generously with Maple Syrup, to glaze.

Serve Maple Spelt Banana Bread with a nice cuppa.