Banana bread for Fairtrade Week

Banana bread

So it has been quite a while since I posted something last here. If I look to my left, I can see my last post was published march 7th. It feels like so long ago! These are busy times, but I have decided to spend more time here. It won't be a recipe blog anymore, rather a journal of what I am doing on a week to week base. Since 2014 I have developed from a food blogger to a food photographer - sharing visual stories, taking you with me on the road, showing the beauty of local cuisines, pioneering chefs, and ordinary people who are inspired by food just like I am. Again and again. To keep you up to date, I will send out a monthly newsletter, in which I will inform you about my latest projects, travels, share random fun facts and (food) favorites from the world wide web!

Today I'd like to share my favorite banana bread recipe with you. It's so incredibly simple yet so good. Those are the best recipes if you ask me! Yesterday it was World Fair Trade Day and those who have been following me for a while now, know I always buy fair trade products. In 2014, I visited fair trade certified tea plantations and coconut farmers in Sri Lanka together with Fairtrade Netherlands and ever since I try to think of the people who have to make a living, growing and harvesting exotic products we take for granted, and consume day by day. So today is the last day of Fairtrade Week and the perfect snack to celebrate this, is this recipe for banana bread! It has fairtrade bananas, chocolate and cane sugar in it and I would love to know what you think of this recipe! xx


Banana Bread


You need:

3 1/2 bananas
1/2 cup cane sugar
1/2 cup + 1 tbsp butter, room temperature
2 small eggs
1 tsp vanilla extract
A pinch of sea salt
1 tsp baking powder
1 1/2 cup spelt flour
1/3 cup buttermilk
1/3 cup milk
80 g dark chocolate, chopped into chunks
1/2 tsp cinnamon
2 tbsp fine sugar


How to make it:

Preheat the oven to 350 F/180C. Slice the butter in cubes and add to the blender together with the eggs, cane sugar, bananas buttermilk and regular milk. Pulse until all is combined.

In a bowl, combine the dry ingredients. Stir. Add the wet ingredients and mix to combine again. Do not over stir. Fold in the chocolate. Mix the sugar and cinnamon and set aside.

Pour the batter in a greased pan and sprinkle the cinnamon sugar on top. Bake for 50 minutes in the oven, or until a skewer comes out clean. Enjoy!