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 tablespoons maple syrup
- 2 small eggs
- 1 teaspoon vanilla extract
- 100ml (¼ cup + 3 tbsp) milk
- 150g (1 + ⅕ cups) spelt flour (see note 1)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 25g (¼ cup) cocoa
- 1 tablespoon cinnamon
Instructions
- Pre-heat the oven to 175°C.
- Grease and line a loaf pan (mine is 26cm x 13cm).
- 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 and 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).