A GUIDE TO COOKING WITH CHARCOAL: RECIPE FOR HARRISON CHARCOAL OVEN BAKED SPELT BANANA BREAD
11 NOVEMBER 2017
The beauty of cooking in a Harrison charcoal oven is the intensity of heat created, which has many different effects on ingredients. The Harrison Ovens Spelt Banana Bread recipe is unique, as the sugar creates an almost toffee-like coating around the bread, due the the way the heat radiates from the walls of this incredible charcoal oven. Not usually a lover of banana bread, when he came to visit us a Harrison HQ, chef Neil Rankin loved our version so much, he now uses a Harrison Oven at his ground-breaking Temper Restaurants.
Spelt is native to Iran and parts of Europe, is one of the most ancient grains and was one of the first species of wheat ever used to make bread. In recent times, it has gained popularity thanks to its high levels of fibre, protein, vitamins and minerals and it is both easy to digest and low in gluten. Spelt has a lovely, nutty flavour, which blends very well with the sweetness of banana. Spelt is a slow-release carbohydrate with high levels of protein, fibre, manganese, niacin, thiamine, copper and vitamin B2, which means this moist sweet cake-like bread is not as bad for you as other treats.
For more information on ancient grains and their health benefits, see this article from The Telegraph Food.
· 210g wholemeal spelt flour
· 1 tsp baking powder
· 1 tsp baking soda
· Pinch of salt
· 125g unsalted, softened butter
· 250g soft dark brown sugar
· 2 eggs, lightly beaten
· 3 very ripe bananas, mashed
· 125ml buttermilk
THE HARRISON METHOD
1. Heat Harrison to 150 °C
2. Line a medium loaf tin with baking paper
3. Mix all the ingredients together until smooth
4. Pour into tin, stopping just before the mixture reaches thetop
5. Cook for 50 minutes at the top of the oven using convection/ indirect heat, by placing a metal tray on the rack below
6. Cool in tin for 10 minutes, before tipping onto a cooling rack
7. Dust with icing sugar and serve once fully-cooled