Make Ahead Spelt Banana Cake

A cake that is good for you? Yes, it is possible when you make my Make Ahead Spelt Banana Cake which is full of wholesome goodness.


Over the years I have become a bit more discerning about my sweet treats and try to avoid excessive amounts of sugar and refined white flour. If you ever read the ingredient list of store-bought cakes you might be quickly shocked at how many weird ingredients go into a seeming "natural" cake.

I love that this recipe is a simple one-bowl cake that is quick to prepare, there's not much clean-up and it is also a great way to use up overripe bananas that you thought were past their prime.

To up the nutritional value of this cake I've used spelt flour, an ancient grain that is much more agreeable with sensitive tummies and packed with essential vitamins and minerals compared to white flour which is devoid of any real nutrition. Secondly, I have used coconut milk which offers healthy fats however you can use other kinds of milk too if you wish.

The result is a beautiful, light, moist and flavoursome banana cake and while you can enjoy this cake once cooled, I find the flavour improves with time so it makes the perfect make-ahead cake recipe!

Just for fun, I added a little chocolate/hazelnut spread on top of the cake to create a pretty swirled effect but it is completely optional.


MY TIPS

  • If your chocolate/hazelnut spread is too hard, just soften first in the microwave

  • The riper the bananas, the better the flavour

  • If you're vegetarian or don't eat eggs you can substitute the egg with 2 tablespoons water, 1 teaspoon oil and 2 teaspoons baking powder all whisked together at the egg step and proceed as stated in the recipe

  • 1/2 cup of nuts can be added to this recipe, walnuts & hazelnuts work well - add and mix in before adding the flour

  • You can use regular plain flour and keep the ratios the same or use self-raising and omit the baking powder


YOU WILL NEED

3 overripe bananas mashed

1/4 cup oil (I use either coconut oil or rice bran oil, you could use another)

1/4 cup butter melted (or use unsalted and add 1/2 teaspoon salt)

3/4 cup sugar

1 teaspoon vanilla extract

1 egg

1/4 cup coconut milk OR almond milk OR regular

2 + 1/4 teaspoons baking powder

1 + 1/2 cups spelt flour

2-3 heaped teaspoons of chocolate/hazelnut spread OR some chopped nuts (optional)

METHOD

  1. Preheat your oven to 180°C/350°F. Grease and line a 21cm/8" spring form pan and set aside.

  2. In a large bowl add the mashed banana, oil, melted butter and sugar and using a handheld or machine mixer beat until well combined.

  3. Add the vanilla extract, egg, coconut milk, baking powder and salt and beat again until well combined.

  4. Add the flour and mix until well combined.

  5. Pour into your cake tin.

  6. If using the chocolate/hazelnut spread, add two-three heaped teaspoons in random but evenly spaced spots on the top of the batter and using a skewer or small pointy knife, gently and randomly swirl the chocolate/hazelnut spread into the batter to create a lovely pattern. If using the nuts, sprinkle them over your cake (about 1/4 cup should be enough).

  7. Bake for 30-40 minutes or until a skewer inserted comes out clean or the cake springs back when gently touched on the surface.

  8. Allow to cool before serving.

MAKES 8 LARGE PORTIONS/10 SMALLER PORTIONS





Tried this recipe? Tag @eatinstylebyferitta or #eatinstylebyferitta so I can see your creations and show you some love ♥