Ingredients
Wet Ingredients:
- 2 large eggs
- 1/2 cup Greek yogurt (full-fat) or creamy Skyr (100 g)
- 1 tablespoon maple syrup
- 1/2 cup apple sauce, unsweetened (100 g)
- 4 ripe bananas, mashed with a fork (400 g)
Dry Ingredients:
- 2 1/4 cups all-purpose flour or a mix of white spelt and whole wheat (300 g)
- 2 tablespoons Mascobado raw cane sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup fine-cut oats (100 g)
- A pinch of sea salt
- A pinch of cinnamon (Ceylon)
Add-Ins (choose one or both):
- 1/2 cup sultanas (80 g)
- 1/2 cup chopped walnuts (50 g)
To Garnish (optional):
- Sesame seeds
- Sliced banana
Instructions
- Preheat the oven to 350°F / 180°C (160°C fan-assisted). Lightly grease a loaf pan (25 x 11 cm) and line the base and 2 opposite sides with parchment paper, allowing it to overhang.
- In a large bowl mix together the wet ingredients (eggs, Greek yogurt or Skyr, maple syrup, and apple sauce, mashed bananas) until well combined.
- In a separate mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda, oats, salt, and cinnamon).
- Add dry ingredients to wet ingredients, folding gently with a spatula until just combined. Do not over mix!
- If using, fold in the sultanas and/or chopped walnuts gently into the batter.
- Transfer the batter to the prepared loaf pan, levelling the top with a spatula. Optional garnishes: split a banana down the middle vertically then add on top of the batter, side by side. If desired, add a sprinkle of sesame seeds.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once bread is cool, cut into slices. Enjoy!
Nutrition
Notes
In the world of baking, finding the perfect flour combination can elevate your bread to the next level. A delightful mixture of white spelt flour and whole spelt flour brings together the best of both worlds. By using ratios of 2:1 or 3:1—with spelt flour or wheat flour as the foundation—you can enjoy a bread that retains a wonderfully light texture while incorporating the rich flavors and additional nutrients of whole grains.
Optimal Ratios for Perfect Bread:
- 2:1 Ratio: Combine 200 g of white spelt flour with 100 g of whole spelt flour. This balanced blend ensures a wonderful harmony between texture and nutritional value.
- 3:1 Ratio: Mix 225 g of white spelt flour with 75 g of whole spelt flour. This keeps your bread closer to the texture of traditional spelt flour bread but adds a healthy twist with the inclusion of whole grains.