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. Continue reading…
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