Currant and Coffee Spelt Banana Bread

I love banana bread like no ones business and I’m forever trying variations of my old standby. This coffee and currant version is so good and it smells amazing! I like coffee, but I don’t really drink it very much, so this bread is perfect as I get to appreciate the aroma and enjoy the subtle taste in this currant filled loaf made with spelt and oat flour.

makes 1 loaf

what you need

5 ripe medium bananas

1/3 cup strong coffee

1/3 cup olive oil

1/3 cup maple syrup

1 cup spelt flour

1 cup of oat flour

3 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 cup currants

1/2 cup whole almonds

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what to do

Pre-heat oven to 180 degrees and line a bread pan with baking paper. Put the bananas, coffee, olive oil, maple syrup into a blender and blend until smooth. 

Mix all the dry ingredients in a bowl and then fold in the wet mixture. Pour into the bread pan and bake for about 1 hour. The time it takes to cook will depend on your oven, so test after an hour with a skewer. If, when inserted into the centre, it comes out clean, it’s done. Remove from pan and allow to cool for at leat 30 minutes before cutting into it.

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