Spelt Blueberry Banana Bread with Blueberry Honey Butter
Thursday, February 18, 2016I’d like to think that I’m getting pretty good at using literally everything I can find in my kitchen up so it doesn’t go to waste. I know it’s cliche to look at your fruit basket, notice a couple of depressed bananas and ‘think’, “I know, I’ll make banana bread!” as if the idea was always yours. It’s generic hostess 101, see crappy bananas, make banana bread - because it’s the only time you know how to not let something go to waste and what you really don’t want going to waste is the prospect of banana bread.
Spelt Blueberry Banana Bread
with Blueberry Honey Butter
YOU WILL NEED:
2 CUPS SPELT FLOUR
1 HEAPED TSP BICARBONATE OF SODA (BAKING SODA)
1/4 CUP RAW SUGAR
1/2 TSP SALT
1 CUP + 2 TBSP ALMOND MILK
2 FREE RANGE EGGS
3 RIPE BANANAS
2 TBSP COCONUT OIL + MORE FOR GREASING THE TIN
1 TSP VANILLA EXTRACT
1 CUP BLUEBERRIES
FOR THE BUTTER:
1/2 CUP UNSALTED BUTTER
1/4 CUP BLUEBERRIES
1 TBSP HONEY
Pre-heat the oven to 180C or 350F and grease a bread tin with a little coconut oil.
Combine the flour, baking soda, sugar and salt in a mixing bowl.
Mash the bananas with a fork.
Combine the wet ingredients (almond milk, eggs, coconut oil, vanilla extract) in a separate bowl and then mix in the mashed bananas.
Pour the wet mixture into the dry mixture and mix thoroughly until mostly smooth.
Pour the batter into the bread tin and bake for 50 minutes to an hour or until golden on top and a skewer comes out clean when pricked into the bread.
While the bread bakes, make the batter. Place the blueberries in the microwave for 30 seconds and mix until it's a dark liquid and the blueberries have burst. Add the honey. Leave it to cool and then mix with the butter.
Leave the bread to cool for a few minutes. Remove from tin and enjoy with the butter!