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.
- 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
- 1 x 20 x 20cm/8 x 8” baking tray
- 2 x mixing bowls
180°C, Fan 160°C, 350°F, Gas 4
Pre-heat the oven.
Rub some oil around the inside of a 20 x 20cm/8 x 8” baking tray or insert a baking liner.
Measure the flour and baking powder into a bowl, stir to combine and sieve into another bowl.
Break the eggs into a mixing bowl, add one banana and mash it into the eggs with a fork.
Add the oil and sugar and beat to combine.
Tip the flour blend into the bowl and mix well.
Stir in the chocolate chips.
Tip the mixture into the baking tray, spreading it into the edges.
Slice the remaining banana thinly and lay the slices on the top of the traybake.
Bake for 40-45 minutes.
Leave to cool in the tin then slice into squares.