This Banana cake is a hybrid between a banana bread and a cake. It’s super healthy and even wheat free. We love having it for breakfast with some peanut butter or nutella and toasted it’s absolutely amazing.
It also happens to be fat free and has very little sugar in it.
Pre heat the oven to 310° F./160° C.
- 1 C. Mashed Bananas
- 3 medium eggs, room temperature
- 1/4 C. Honey
- 1/4 C. Coconut blossom sugar
- 1 1/2 tsp.pure vanilla extract
- 1/4 C. Yogurt regular or soy
- 2 C. Spelt flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- Plus: 1 tbsp. Coconut blossom sugar + tsp Cinnamon mixed for sprinkling over the top
Spray a loaf tin with cooking oil, line with parchment paper and lightly spray with oil again.
In a large bowl combine the first 6 ingredients.
In an other bowl sift together the flour with the baking soda and powder.
Add the dry mix to the wet mix and stir together with a spatula, do not over beat.
Pour into loaf pan. Sprinkle with the coconut sugar and cinnamon mix and swirl through a knife.
Place in the middle of the oven and bake for about 60 minutes. Let cool completely before slicing.
TIP: serve with some Chocolate-Hazelnut spread or Peanut butter. Sprinkle over some toasted Coconut shavings.
Looking for more great recipes to try? Be sure to check out this Raspberry & Almond Breakfast Loaf