Quick Banana Chocolate and Walnut Loaf - spelt or khorasan or gluten free
spelt/khorasan or gluten free banana walnut loaf
Author: YOKE MARDEWI, WILD SOURDOUGH
4 medium or3 largebanana, very ripesee above comments
4eggsorganic and free range
220-250glight brown sugarsee above comments
200mlCreme fraiche or sour creamfull cream not skim
80mlextra virgin olive oil
275gwhite spelt flourif using khorasan, use 225g instead
1tspBicarb soda/sodium bicarbonate
2tspBaking powdergluten and aluminium free
125gDark Couverture choc chips
75-100g lightly toasted pecan or walnutsactivated if possible
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