Use over-ripe fruit to flesh out this loaf with chocolate, spelt and miso – truly top banana
After nine years, I can’t believe I’ve never written a recipe for banana bread for this column, so it had better be a good one, especially after I picked up a huge bunch of brown bananas at the corner shop for next to nothing the other day. This is a vegan bread made with olive oil instead of butter and with the mashed bananas acting as a binder in place of eggs; I’ve also added some miso to boost the umami and overall satiety – the salt enhances the sugar, boosting the sweetness while rounding it off nicely. In the interest of biodiversity and flavour, I’ve used wholemeal spelt flour, but any will do.