Soft & Delicious Spelt Banana Loaf


  • 220g Craggs & Co 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


  • Preheat oven to 350F / 180C .
  • Grease & flour or line a small loaf tin.
  • In one bowl measure out the sugar and add the peeled bananas to a second bowl.
  • Take two tablespoons of sugar from the first bowl and sprinkle it over the bananas and mash together with the back of a fork.
  • 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.
  • 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.
  • Ladle the mix into the loaf tin and place in the bottom third of your oven.
  • Bake for 45 mins – the top will be a rich brown and the cake will spring back when pressed lightly.
  • Leave to cool in the tin for 20 mins, then finish the cooling off on a wire rack.
  • Delicious on its own, or as a dessert served with cream, ice cream (a toffee ice cream goes well) or custard and extra bananas.

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



Posted on

February 16, 2021