Line a loaf tin with baking parchment.

Preheat the oven to gas mark 6/180 degrees Celsius.

Mix 2 tablespoons ground linseed and 6 tablespoons water and leave to stand. It will become gel-like.

Peel and mash 4 of the bananas and set them to one side.

In another bowl, mix together the melted coconut oil and sugar until the sugar starts to dissolve. It can be good to use a hand, held mixer for this.

Mix the bananas and the linseed eggs into the mixture.

In another bowl, mix together the spelt flour, baking powder and salt.

Bring the dry flour mix together with the wet banana mixture and beat well to combine until you have a soft batter.

Add the chopped walnuts or pecans, or desiccated coconut (optional).

Pour the batter into a lined loaf tin and top with the remaining banana, cut into circular slices or a whole banana cut in half.

Bake for 50 - 55 minutes. Once cooked, the banana bread should be springy to the touch. Insert a knife into the middle of the loaf to check that the cake is cooked all the way through. The knife should come out clean.

Remove from the tin and leave to cool before slicing and serving.

Photo by Klara Avsenik on Unsplash