Ingredients

  • 5 ripe bananas
  • 400g spelt flour
  • 3 tsp baking powder
  • 3 tsp cinnamon, ground
  • 120g of rolled oats
  • 3 medium sized eggs
  • 230g liquid honey + a little extra for spreading
  • 120ml oil
  • 90ml milk
  • 1 tub KERRYGOLD® NATURAL CREAM CHEESE 150G
  • ½ tsp salt
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Directions

  1. Peel 4 bananas and mash finely with a fork in a large mixing bowl.
  2. Mix the flour, baking powder and cinnamon, add to the mashed bananas in the bowl with the oats, eggs, honey, oil, milk, 75 g cream cheese and salt, mix everything into a smooth batter.
  3. Pour the batter into a loaf tin (12 x 35 cm) lined with baking paper and smooth out.
  4. Peel the remaining banana, cut in half lengthways and place on top of the batter with the cut sides facing upwards.
  5. Bake in a preheated oven at 180 °C (top/bottom heat) on the 2nd shelf from the bottom for approx. 1 ¼ hours (test with a skewer). If the pastry gets too dark, cover with aluminium foil.
  6. Remove the banana bread from the oven, leave to cool on a cake rack for approx. 15 minutes, then lift out of the tin using the baking paper and leave to cool.
  7. Cut the bread into slices and spread with the remaining cream cheese and honey.

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