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White Spelt, Banana and Chocolate Chip Traybake
Banana and chocolate chips make this traybake a winner. Mix the White Spelt Flour and baking powder thoroughly for best results. Perfect with a cup of tea.
Ingredients
- 125g Wessex Mill White Spelt Flour
- 1½ tsp baking powder
- 2 eggs
- 2 bananas
- 100g sunflower oil
- 75g brown sugar
- 75g chocolate chips
- plus oil, for tray
Equipment
- 1 x 20 x 20cm/8 x 8” baking tray
- 2 x mixing bowls
Method
180°C, Fan 160°C, 350°F, Gas 4
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Pre-heat the oven.
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Rub some oil around the inside of a 20 x 20cm/8 x 8” baking tray or insert a baking liner.
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Measure the flour and baking powder into a bowl, stir to combine and sieve into another bowl.
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Break the eggs into a mixing bowl, add one banana and mash it into the eggs with a fork.
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Add the oil and sugar and beat to combine.
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Tip the flour blend into the bowl and mix well.
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Stir in the chocolate chips.
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Tip the mixture into the baking tray, spreading it into the edges.
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Slice the remaining banana thinly and lay the slices on the top of the traybake.
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Bake for 40-45 minutes.
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Leave to cool in the tin then slice into squares.
