I have to admit, this deliciously moist cake is kind of a cheat this week as it is based on my Make Ahead Banana Spelt Cake but I wanted to see if I could dress it up and make it festive and the the result is SUCCESS!
If you are, or know someone who isn't big on regular Christmas Cake, this might be just the cake for you! With the addition of flaked almonds and dried cranberries and baked in a bundt pan, it makes a lovely wreath-like centerpiece for your festive table setting!
With Christmas being a busy time of year this simplified one-bowl method means you save time and there's less clean up too. This is also a very popular cake with the kids which is always nice and a great way to use up bananas that you thought were past their prime.
This recipe is a play on a traditional banana cake recipe but with a few changes. Firstly I used spelt flour, an ancient grain which is much easier for your digestive system to digest and also has more essential vitamins and minerals than the refined plain wheat flours we are so used to today which are devoid of any real nutrition. Secondly I have used coconut milk because I wanted to try a milk-free banana cake version and while I wanted the flavor of butter I wanted the moisture that oil brings to a cake so I went for a 50/50 split.
You'll be pleased to know that the end result is a beautiful, light, moist flavorsome banana cake and while you can enjoy this cake once cooled, I find the flavor improves with time so it makes the perfect make ahead cake recipe!
The riper the bananas, the better the flavor
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
You can use regular plain flour and keep the ratios the same or use self-raising and omit the baking powder
You can use walnuts, hazelnuts, pecans or a mix of chopped nuts to top the cake
YOU WILL NEED
3 very ripe bananas mashed/pureed
1/4 cup oil (I use coconut 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
1/4 cup coconut milk OR almond milk OR regular milk
2 + 1/4 teaspoons baking powder
1 + 1/2 cups spelt flour OR plain/all-purpose flour
1/4 cup flaked almonds (roughly a handful)
1/4 dried cranberries (roughly a handful)
Preheat your oven to 180°C/350°F. Grease and line a 24cm/9 inch bundt pan and set aside.
In a large bowl add the mashed banana, oil, melted butter and sugar and using a hand held or machine mixer beat until well combined.
Add the vanilla extract, egg, coconut milk and baking powder and beat again until well combined.
Add the flour and mix until until well combined.
Pour into your bundt cake tin.
Top with chopped almonds and cranberries and bake for 30-40 minutes or until a skewer inserted comes out clean or the cake springs back when gently touched on the surface.
Allow to cool before serving.
MAKES 8 LARGE PORTIONS/10 SMALLER PORTIONS