The BEST banana bread

May 17, 2021

I went to a cafe today with my husband today and he ordered their banana bread with our coffee.

We were having an impromptu 'date' after a visit to the dentist.

I love banana bread and was really excited to eat it.

Isn't it funny how small things like that can give you pleasure?

Except it was SO disappointing.

It had a flabby texture, they used white flour (which I don't like) so it was really pale and you could barely taste the banana.

It reminded me how good my banana bread is.

I don't mean to brag or anything. But...

It's a recipe I have perfected over the years so I want to share it with you.

Camilla's Banana Bread

175g whole spelt flour (you can use normal wholemeal flour but I prefer the spelt)
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
125g unsalted butter melted (do this carefully in the microwave - watch out as it splatters if it goes too fast)
100g coconut sugar or soft brown sugar
2 large eggs
4 small very ripe well mashed bananas (weight of 300g without skin)
60 g pitted dates - (the medjool ones are the best if you can get them)
60g chopped pecans (walnuts are ok but we prefer pecans as walnuts can be a bit bitter) or you can miss them out.
1 teaspoon vanilla extract

If you can get hold of the liners for a bread tin it makes it so much easier. Here they are from lakeland
They fit in a loaf tin 23 x 13 x 7cm - if you can't get the liners then butter it well and put some baking parchment at the bottom.

Preheat oven to 170oC (if using fan make it 160oC) or Gas mark 3

Chop the dates into small pieces.

Mash the bananas well with a fork on a large plate.

Sift the flour, baking power, bicarb and salt into a medium sized bowl and stir together. Set aside. 

To mix the ingredients, you can use a Kitchen Aid, food processor , hand held electric whisk or by hand. 

Blend the melted butter and sugar till they are well mixed.

Then beat in the eggs one at a time and add the mashed bananas.

Stir in the pecans, dates and vanilla extract.

Add the flour mixture about 1/3 at a time, stirring well after each addition.

Scrape the mixture into the loaf tin lined with the liner if you have got them.

Bake in the middle of the oven for anything between 45 minutes and just over an hour.  It depends on your oven temperature and I think using the liner makes it cook quicker for some reason!

Towards the end the top goes dark brown and if you insert a skewer or a piece of spaghetti they should come out pretty clean but not spotless.

Leave in the tin on a rack to cool. It is delicious toasted, or plain with or without butter. Enjoy!

I think it is best kept in a cool place rather than in the fridge as it won't keep long in a tin.  If it is a warm time of year, then put it in the fridge. It doesn't tend to last long in our house anyway with hungry teenagers!


If you'd like help with anything to do with your parenting - maybe you've got a fussy eater on your hands, maybe you can't handle the tantrums or mood-swings or you just want to feel more confident.. Whatever it is, let's talk. Book a FREE discovery call with me so I can tell you how I could help. 

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