Our soft & delicious spelt banana loaf


220g wholegrain spelt flour
30g ground almonds
2 large eggs
160g soft brown sugar
100g salted butter, softened but not melted
35g double cream
1 1/4 tsp baking powder
Seeds from half a vanilla pod (or 1/2tsp of vanilla extract)
1/2 tsp ground cinnamon
2 very ripe bananas                     

Makes 1 lovely loaf                    
Preparation time: 15 minutes
Cooking time: 45 minutes


  1. Preheat oven to 350F / 180C .                         
  2. Grease & flour or line a small loaf tin.
  3. In one bowl measure out the sugar and add the peeled bananas to a second bowl.                         
  4. Take two tablespoons of sugar from the first bowl and sprinkle it over the bananas and mash together with the back of a fork.                         
  5. Crack the eggs into the other bowl (the one with only sugar in) and whisk the sugar and eggs together until they are slightly foamy and have lightened in colour.  
  6. Fold the flour, baking powder, almonds, cinnamon, vanilla, butter and double cream into the bananas and then finally fold in the eggs and sugar mix.
  7. Ladle the mix into the loaf tin and place in the bottom third of your oven.
  8. Bake for 45 mins - the top will be a rich brown and the cake will spring back when pressed lightly.
  9. Leave to cool in the tin for 20 mins, then finish the cooling off on a wire rack.
  10. Delicious on its own, or as a dessert served with cream, ice cream (a toffee ice cream goes well) or custard and extra bananas.


Weigh out your sugar separately so you can take a little from the total to help mash the bananas.  The sugar grains make the mashing easier  and will slow down the browning of the bananas a little.

Thank you

Thank you to Lynn Clark who kindly created this delicious recipe for us.  To see more of her recipes please visit her blog for more inspiration

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