Banana Bread

This is a classic recipe which I customised by substituting, as usual, the 00 white flour with spelt flour, white sugar with a reduce quantity of muscovado brown sugar and butter with cold pressed sunflower oil.
The result is an incredibly aromatic cake, thanks also to the addition of a full teaspoon of ground cinnamon. The crushed pecan nuts added to the flour, gives a nice crunchiness to this beautiful moist cake.

You will not manage to stop at the first slice easily! I hope you will enjoy the recipe 🙂

banana bread
  • DifficultyEasy
  • CostCheap
  • Preparation time25 Minutes
  • Cooking time45 Minutes
  • Serving6
  • Cooking methodOven
  • CuisineInternational


  • 300 gvery ripe bananas (about 3 bananas)
  • 180 gspelt flour (or white flour type 0)
  • 180 gdark muscovado brown sugar
  • 100 gpecan nuts
  • 75 mlcold pressed sunflower oil
  • 2eggs
  • 1 teaspoonbaking powder
  • 1 teaspoonground cinnamon


  1. banana bread

    – put the eggs and the sugar in a bowl and whisk them together for about 15 minutes or till you get a frothy cream;

    – peel the bananas, chop them and put them in a separate bowl;

    – mash the bananas with a fork till you obtain a cream;

    – add the cinnamon to the banana and mix well;

    – pour the mashed banana onto the previously obtained egg’s cream and mix well;
    add the oil and mix well;

    – sift the flour onto a separate bowl together with the baking powder and the finely crushed pecan nuts;

    – slowly add them to the rest of the ingredients and mix well till completely absorbed;

    – pour the thus obtained cake mixture onto a greased plum-cake baking tray;

    – bake at 165 degrees for about 45 minutes;

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