This banana spelt cake is good anytime of the year - warm at Christmas, and chilled for a summer treat. For the best and freshest flavor, the bananas should not be overly ripe. A nice yellow color with no, or just a few, darker spots is just right.
DRY INGREDIENTS
1 cup spelt flour whole grain
1 cup white spelt flour
1/2 cup walnuts or pecans, finely chopped
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp Organic Ceylon Cinnamon,* ground
1/2 tsp Organic Nutmeg,* ground
1/2 tsp Organic Ginger Powder*
1/4 tsp Organic Cloves* or Allspice*
LIQUID INGREDIENTS
3 medium banana(s) mashed as smoothly as possible
1/2 cup dark brown sugar
1/3 cup Organic Grassfed Ghee* or Organic Coconut Oil,* melted
2 large egg(s)
1-1/2 tsp Organic Vanilla Extract*
1/4 cup milk or non-dairy alternative
FINISHINGS
organic powdered sugar or favorite glaze or frosting
Instructions:
1. Preheat oven to 350 degrees F.
2. Coat an 8 or 9-inch round cake pan with natural cooking spray or soft butter.
3. In a medium bowl, whisk all dry ingredients together.
4. In a separate bowl, mash the bananas as smoothly as possible. Whisk in the brown sugar, then the eggs, then the melted ghee or oil, and finally the vanilla and milk, until completely combined.
5. Add flour and spices, folding and gently stirring until just combined. The batter will be a bit thick.
6. Transfer to the prepared cake pan. Bake 45 minutes or until done when tested with a toothpick.
7. Cool the cake in the pan for 10-15 minutes before transferring to a wire rack to finish cooling.
8. When cooled completely, dust with powdered sugar, or spread with a favorite glaze or frosting, if preferred.
