Banana Bread
Serves approx. 18 slices
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
Directions
- Peel 4 bananas and mash finely with a fork in a large mixing bowl.
- 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.
- Pour the batter into a loaf tin (12 x 35 cm) lined with baking paper and smooth out.
- Peel the remaining banana, cut in half lengthways and place on top of the batter with the cut sides facing upwards.
- 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.
- 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.
- Cut the bread into slices and spread with the remaining cream cheese and honey.
