Spelt, Banana and Coconut Bread

March 12, 2014 0 comments


  • 2 cups Wholemeal Spelt Flour (or an alternative wholemeal flour)
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 cup shredded coconut (and extra to sprinkle on top)
  • 1/4 cup sunflower seeds
  • 4 tbsp linseeds
  • 10 dates, chopped
  • 2 eggs, beaten
  • 1 apple, grated
  • 1 1/2 cups mashed banana (around 3 large bananas)
  • 1/2 cup sunflower oil (or alternate unsaturated oil)


What to do:

  1. Pre-heat oven to 180 degrees (fan bake)
  2. Line and grease a loaf tin and set aside
  3. Combine all dry ingredients in a large bowl
  4. Add grated apple, banana, eggs and oil to the dry ingredients and combine until mixed through
  5. Pour into loaf tin and sprinkle with shredded coconut
  6. Bake in pre-heated oven for 50 minutes or until golden and a knife comes out clean
  7. Serve warm with or without spreads

The loaf is best stored in the fridge or in an airtight container in a dry cupboard It is great to have sliced for breakfast or have a small slice as a snack during the day

Enjoy 🙂

Any questions, comments or feedback is greatly appreciated Happy Baking 🙂

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