Makes 1 loaf tin
225g White Spelt Flour 3 Bananas 1 Tablespoon of perrier water (or Sea moss gel) for natural raising agent. 2 Teaspoons cinnamon powder 75g Grapeseed oil
Mash bananas with a fork or potato mash. Fold in flour cinnamon and water with mashed bananas. Add grapeseed oil and mix to a sticky dough consistency.
Bake at 200 degrees/Gas mark 6 for 20 mins.
Lift the loaf out of the tin using the parchment paper "wings." Set it on a cooling rack to cool for another 10 minutes before slicing. Leftover bread can be kept, covered, at room temperature for several days or wrapped in foil and frozen for up to 3 months.