This delicious banana bread is a great bread to make at the weekend allowing all those inviting dreamy baking smells drift through your home. It stores well in an airtight container if you would like to enjoy it through the week too and to be extra cheeky you could change it up a bit adding flavours and textures to suit your mood, like a big pinch of warming cinnamon or removing the blueberries and replacing them with chopped up small pieces of dark chocolate for a little bit of well deserved indulgence.
50ml milk (almond, cashew, rice)
100ml Newgrange Gold Camelina oil
and extra for oiling your tin
100ml maple syrup
1tbs Cider vinegar
5 medium ripe bananas – mashed
150g Wholemeal Spelt Flour
125g wholemeal Buckwheat flour
125g Seeds and chopped nuts (Pumpkin, sunflower pecans etc.)
1tsp Baking powder
1tsp Baking Soda
½ tsp salt
Preheat Oven 180C
Oil your bread tin or instead you can line with parchment paper.
In a bowl weigh out the spelt and buckwheat flour. Add in the rest of the dry ingredients; baking powder, baking soda, nuts and seeds and salt. Mix using a whisk to help ensure there flour and powders are fully broken.
In a separate bowl, add your milk of choice, Camelina oil, maple syrup cider vinegar and vanilla.
Whisk together thoroughly until fully combined. Add your mash bananas and blueberries and stir together. If you would prefer to have no lumps of banana for texture then blend together with the other wet ingredients until smooth and stir in the blueberries.
Making a well in the centre of your dry ingredients pour in the wet mixture, mix together being careful, not to over mix it, as soon as everything is wet add to your prepared tin.
If you like you can sprinkle on some extra seeds on top for decoration.
Place in the oven and bake for 40 – 50 min, using a skewer you can test if it is done by placing it into the thickest part and if it comes out clean its ready.
Once removed from the oven allow to cool completely before slicing it.