Grease a loaf pan (I used an 8.5 x 4.5 inch loaf pan )and line with a strip of parchment paper along the bottom, making sure it comes up over the ends so you can use it as a handle to lift the loaf out once cooked).
Peel the bananas then mash them with a fork or use your stand mixer to beat them up into a puree.
Add nut butter/coconut oil, sugar, molasses, optional cardamon and salt and beat well until smooth.
Add the flour and baking powder and gently fold it all together. Do not over mix. You want it so that it is just combined and so that you cannot see any dry flour throughout the mixture.
Pour into your prepared pan.
OPTIONAL - Top with some sliced banana and a sprinkle of sugar.
Bake in oven for around 50 minutes or until a tooth pick or skewer comes out clean when inserted through the middle.
Lift out of pan, remove parchment paper and cool on a cooling rack.
This bread freezes really well. I often double the recipe so we have one to eat and one for another day. You can use regular all purpose flour in place of the spelt flour but you might find you need to add a little plant-based milk to loosen up the batter a bit as it is more absorbent. Not too much though. Only a few tablespoons at most. The batter should be quite thick and need spooning rather than pouring into the tin but not so thick that it is difficult to stir. As with all of my baking recipes where precision is key to excellent results, I highly recommend using a kitchen scale to measure your ingredients, rather than using cup measurements. I love this one because it is very reasonably priced and it has a tare function which is really handy. It means you can place any bowl on the scale and reset to zero so it doesn’t include the weight in it’s calculation, plus you can reset to zero when adding multiple ingredients to the same bowl which saves on washing up!