This is a classic recipe which I customised by substituting, as usual, the 00 white flour with spelt flour, white sugar with a reduce quantity of muscovado brown sugar and butter with cold pressed sunflower oil.
The result is an incredibly aromatic cake, thanks also to the addition of a full teaspoon of ground cinnamon. The crushed pecan nuts added to the flour, gives a nice crunchiness to this beautiful moist cake.
You will not manage to stop at the first slice easily! I hope you will enjoy the recipe 🙂
Ingredients
- 300 gvery ripe bananas (about 3 bananas)
- 180 gspelt flour (or white flour type 0)
- 180 gdark muscovado brown sugar
- 100 gpecan nuts
- 75 mlcold pressed sunflower oil
- 2eggs
- 1 teaspoonbaking powder
- 1 teaspoonground cinnamon
Preparation
– put the eggs and the sugar in a bowl and whisk them together for about 15 minutes or till you get a frothy cream;
– peel the bananas, chop them and put them in a separate bowl;
– mash the bananas with a fork till you obtain a cream;
– add the cinnamon to the banana and mix well;
– pour the mashed banana onto the previously obtained egg’s cream and mix well;
add the oil and mix well;– sift the flour onto a separate bowl together with the baking powder and the finely crushed pecan nuts;
– slowly add them to the rest of the ingredients and mix well till completely absorbed;
– pour the thus obtained cake mixture onto a greased plum-cake baking tray;
– bake at 165 degrees for about 45 minutes;