300 g very ripe, peeled bananas (approx. 4 bananas)
250 ml Provamel Rice-Almond Drink Unsweetened
2 tbsp lemon juice
500 g spelt whole wheat flour
40 g fresh yeast (~12g quick acting dried yeast)
1 tsp salt
150 g almonds, roughly chopped
In a blender, puree bananas. Add the Provamel Rice-Almond, salt and lemon juice and blend everything to form a smooth puree.
Pour the banana puree mix into a large bowl and add the flour, salt and dried yeast (if using) and blend until well combined. If using fresh yeast, first dissolve the yeast in a little lukewarm water before adding with the flour to the mixture.
Knead by hand for 5-10 minutes until a smooth elastic dough is formed. Or you can knead using a mixer with a dough hook for 5 minutes. Add the chopped almonds and knead again to evenly distribute within the dough.
Place the dough into an oiled bowl, cover with a damp cloth or cling film and allow to rise until double in size, about an hour.
Remove the dough from the bowl, pat out with your hands and bring together to form to form a tight dough and place into a greased spring form cake tin. Cover once again and leave for around 45 minutes.
Pre-heat the oven to 220°C / fan 200°C / gas 7.
Remove the cover from the tin and bake for approx. 45 minutes until golden brown.
Remove the bread from the tin and cool on a cake rack.
You can prepare this banana bread the evening before.
Rising time: 1 hour 45 minutes