The four ripe bananas in the kitchen had to finally be used and what better way to bake something? So the decision to bake a banana bread was made very quickly. It doesn’t need much effort and is whisked together in no time. Perfect to accompany a little bit of hygge – time while the it seems the winter is still here.
As the bananas were already very ripe, I did use only a very small addition of brown sugar as the bananas should be sweet enough themselves. I added cacao nibs for a nice chocolate note to the bread and a few walnuts on top. But feel free to add any ingredients like nuts, dried fruits or whatever you like in your banana bread. It’s good together with a nice cup of coffee or tea in the afternoon. But of course it could also be enjoyed for breakfast or after dinner.
- 45g butter
- 2 tbs. brown sugar
- 2 eggs
- 180g spelt flour
- 2 tsp. baking soda
- pinch of salt
- 1 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. cardamom
- 4 ripe bananas
- 2 tbs. cacao nibs
- 5 walnuts (half ones)
- Whisk the butter together with the sugar. Then add the two eggs and beat with a hand whisk until a foamy consistency occurs.
- Add the flour, salt and spices to the mixtures and beat again lightly until a dough forms.
- Now add the bananas and whisk again. At last the cacao nibs are added to the mixture. Stir them in with a spoon.
- Fill the dough in a prepared loaf tin and place the walnuts halves centered on top of the dough.
- Heat the oven to 180°C and bake the banana bread for around 40 minutes. The top should be golden brown and there should be no dough left on a skewer when the cake is ready.
- Let it cool and enjoy!
Lots of love,