Banana Prune Spelt Bread

This recipe is adapted from Alton Brown’s recipe for Banana Bread. It uses the same method as Alton’s recipe but has a few modifications: It uses whole spelt berries and quinoa flakes to make a wholegrain flour, it uses Himalayan sea salt, a more nutritious sugar called Rapadura sugar and prunes for added nice texture.
You will need:

Group 1 (Wet Ingredients 1):

• 170 g Bananas, overripe
• 170 g Prunes, pitted and chopped
• 105 g (1/2 cup) Rapadura Sugar

Group 2 (Wet Ingredients 2):

• 113 g (8 tbsp.) butter organic & unsalted, melted and cooled
• 100 g (2 large) eggs, organic free-range

Group 3 (Dry Ingredients):

• 220 g Whole Spelt Grains, (to be made into flour)
• 35 g of Quinoa Flakes, (to be added to the flour)
• 6 g (1 tsp.) Bicarbonate Soda (aka Baking Soda) (this acts as a leavening agent to make it rise).
• 6 g (1 tsp.) Himilayan Salt (rather than refined table salt)

How To:

1. Mash your overripe bananas in a bowl with a potato masher, till becomes a smooth consistency. Pit the prunes and chop up finely & add to the bowl. Mix in the vanilla extract and rapadura sugar and stir to combine.
2. In another bowl mix your melted and cooled butter with the eggs. Add this to the first wet mix (the butter must be cooled otherwise it will cook the eggs).
3. In a blender or  food processor grind your spelt grains, quinoa flakes, salt and bicarbonate soda till the grains become a very fine flour. Add this to your wet mix and mix till the flour is well combined.
4. Pour this into a greased tin and cook at 90 degrees C for 50 minutes to one hour.
5. You can check when this is ready by using a thermometer to check the centre of the bread is 90 degrees or putting a skewer in the middle. If it comes out clean, it’s ready.

Leave it in the tin to cool for 15 minutes. Cut when cool (otherwise it will crumble).