this beautiful, comforting cake is a warm embrace of spelt flour and ripe bananas, offering a deliciously nourishing treat full of fiber and potassium. a way to fuel your day or your children’s lunch box with wholesome ingredients that support digestion and give you lasting energy.
serves: 8–10
preparation time: 15 minutes
cooking time: 45–50 minutes
ingredients
- 3 large ripe bananas (about 1 ¼ cups mashed)
- ½ cup (120 ml) choice of milk
- ⅓ cup (80 ml) coconut oil
- 2 organic eggs
- 2 cups (250 g) spelt flour
- ¼ cup (30 g) hummble awaken cacao
- ¼ cup (70g) panela / rapadura sugar.
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
instructions for spelt banana chocolate cake
- preheat to 350°f (175°c) and line a loaf, muffin trat or 8-inch round pan with baking paper.
- mix wet ingredients: mash bananas in a bowl or blender, then add milk, coconut oil, and egg. blend until smooth.
- combine dry ingredients: sift spelt flour, awaken cacao, panela sugar, baking soda, baking powder, and salt in a large bowl.
- combine wet & dry: mix wet ingredients into the dry until just combined.
- bake: pour batter into the pan and bake for 45–50 minutes, or until a toothpick comes out clean.
- cool: let cool for 10 minutes in the pan, then transfer to a rack.
chocolate coconut icing.
ingredients
- 300g coyo vanilla bean coconut yoghurt
- 2 tablespoons hummble awaken cacao
- 2 tablespoons icing sugar (can you raw or rapadura sugar and grind down in thermomix – speed 10 for 20 seconds.
instructions
- place ingredients in a bowl and slowly mix together until smooth.
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