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Quick Banana Chocolate and Walnut Loaf – spelt or khorasan or gluten free

Quick Banana Chocolate and Walnut Loaf – spelt or khorasan or gluten free

This is a banana bread extraordinaire,  soft, moist and caramely, the secret is using bananas which have been left to ripened with brown spots all over them. I use Billington Light Muscovado sugar which is unrefined cane sugar but you can use organic raw, rapadura or palm/coconut sugar, which will give you a slightly denser texture but won’t change its delicious taste.

It takes just under 2 minutes to mix in your Magimix CE Food Processor. This loaf batter is runny so do not panic!

You can also make this glutenfree by substituting the flour with your preferred glutenfree flour mixture.

You will need a medium size heavy bread baking tin, mine measures 11cm wide x 25cm length x 10cm height

Quick Banana Chocolate and Walnut Loaf - spelt or khorasan or gluten free
Print Recipe
spelt/khorasan or gluten free banana walnut loaf
Servings Prep Time
12-16 servings 10 mins
Cook Time Passive Time
70 minutes 70 minutes
Servings Prep Time
12-16 servings 10 mins
Cook Time Passive Time
70 minutes 70 minutes
Quick Banana Chocolate and Walnut Loaf - spelt or khorasan or gluten free
Print Recipe
spelt/khorasan or gluten free banana walnut loaf
Servings Prep Time
12-16 servings 10 mins
Cook Time Passive Time
70 minutes 70 minutes
Servings Prep Time
12-16 servings 10 mins
Cook Time Passive Time
70 minutes 70 minutes
Ingredients
Servings: servings
Instructions
  1. Line your loaf tin with silicon baking paper. Preheat your oven to 165C Blitz flour, bicarb and baking powder for 30 seconds in your Food Processor large bowl, then set aside on a piece of baking paper Put in banana, eggs, salt and sugar in your Food Processor large bowl, speed 9, for 1 min. Add sourcream and oil and blitz for 30 seconds. Add flour mixture and blitz for 20-30 seconds until mixed. Add choc chips and pecan or walnut pieces and mix for 10-20 seconds. Pour into your tin, making sure it is no more than half full or it will overflow during baking Bake in a pre-heated 165C oven for 1 hour 15 minutes or until a skewer inserted in the middle of the loaf comes out clean
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Muffins, Banana Espresso

Muffins, Banana Espresso
Print Recipe
Ultra soft & moist banana espresso muffins with choc chips in Thermomix or by hand mixer. Freeze really well too. A great way to use your home made heirloom creme fraiche, the one I teach in my Culturing class.
Muffins, Banana Espresso
Print Recipe
Ultra soft & moist banana espresso muffins with choc chips in Thermomix or by hand mixer. Freeze really well too. A great way to use your home made heirloom creme fraiche, the one I teach in my Culturing class.
Ingredients
Servings:
Instructions
  1. Preheat oven to 160C fan forced or 180C convection oven
  2. Cream butter and sugar until light and fluffy. Speed 3-4/3 mins. Scrape sides often
  3. Add eggs one at a time
  4. Add banana, mashed until mixed
  5. Add creme fraiche, espresso shot and vanilla bean extract, slow speed (speed 2) until well blended
  6. Lastly, add the dry ingredients (flour, bi carb soda and salt) and choc chips or nuts until JUST mixed. Do not over mix
  7. Put into muffin cups, fill 1/2 full and no more or it will spill over in the oven.
  8. Depending on the size, cook until the middle is firm to touch or a skewer inserted into the middle comes out clean.
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