Cinnamon and Chocolate Banana Spelt Cake
This chocolate banana spelt cake is two cakes in one: chocolate and cinnamon cake all swirled together. It is a simple and quick spelt flour recipe using oil instead of butter and a touch of maple flour for sweetness (it is refined sugar free).
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This cinnamon and chocolate banana spelt cake is actually two cakes in one: chocolate and cinnamon. It is a simple and quick spelt flour recipe. Using oil instead of butter and a touch of maple syrup for sweetness (it is refined sugar free), making it a healthy snack.
This recipe is adapted from my banana bread with a maple cream cheese frosting, but this one is simple and without adornment. Because really, well, it doesn’t need anything else added. My original plan was to have a marble cake, but I honestly couldn’t be bothered being careful with how I positioned my scoops of chocolate and cinnamon batter. So, I kind of threw it in willy nilly. I also made the mistake of having more chocolate than cinnamon batter, but it doesn’t matter. If you’d like to be a little more dedicated to getting a perfect marbling, then be my guest.
Ripe bananas in cakes
As most of you know, using very ripe bananas in cakes makes them perfectly sweet. This means, without the need of too much additional sweetening. But did you know that you can actually ripen bananas by baking them?
So, with two bananas in the cake, only a couple of tablespoons of maple syrup made it just about right on the sweetness scale. Of course, baking is a science, and sugar is a huge component in making a cake. So, a cake without it is never going to have the same texture or taste. But cake is cake, and this chocolate banana spelt is delicious without cups of sugar.
If you like this healthier cake, make sure you take a look at my lighter recipes.
Cinnamon and Chocolate Banana Spelt Cake
Ingredients
- 2 medium sized very ripe bananas (mine weighed 235g peeled)
- 50ml (3 tbsp + 1 tsp) vegetable oil
- 2 tbs maple syrup
- 2 eggs (small)
- 1 tsp vanilla extract
- 100ml (¼ cup + 3 tbsp) milk
- 150g (1 + ¼ cups) spelt flour (see note 1)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 25g (¼ cup) cocoa
- 1 tbs cinnamon
Instructions
- Pre-heat the oven to 175°C (350℉).
- Grease and line a loaf pan - mine is 26cm x 13cm (10" x 5").
- In a large bowl, mash the bananas well.
- Add the oil, maple syrup, eggs, vanilla and milk, and whisk to combine.
- Sift together the flour, baking powder, baking soda, and salt then whisk just until everything comes together.
- Divide the mixture into two.
- In one bowl, add the cocoa and the other add the cinnamon (see note 2). Mix them until everything is incorporated.
- Pour the half the cinnamon into the prepared pan.
- Pour the cocoa batter over the top, and swirl it through.
- Bake for around 45-50 minutes until and inserted skewer comes out clean.
- Remove from the oven, allow to cool in the pan for around ten minutes, then turn it out onto a wire rack. Allow to cool. The cake is lovely warm, but just as good cold. I find the flavour intensifies over time. The cake also freezes well.
Notes
- You can use regular flour instead of spelt. I often interchange spelt and regular flour (and have never had any issues at all), but for the sake of transparency, I have not made this recipe with anything other than spelt flour.
- The amount of batter you use for both the cocoa and cinnamon depends on your preference. In mine, there was a little more chocolate batter (more than half). You could have the majority of one, and then just a swirl of the other. Just split the batter into whatever amounts you like (it certainly doesn't have to be half and half).
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