Not very popular where I come from, making cakes with things like banana and carrot is not something I did when growing up. Now that I have been living abroad for a while and I have been exposed to many other baking styles, carrot cake is absolute favourite cake.
Only a couple of years a loaf style cake caught my attention in a cafeteria, Banana bread said the sign. The bread part is a ruse, non english native speakers, it’s a proper cake. And a good one too! So I started to search for a good recipe and I ended up at the BBC good food site, which quite frankly has all the answers when it comes to culinary questions. I have since adapted it of course, to a sugar free wholegrain version that is a little bit healthier than the original and absolutely delicious.
This is my take on a traditional banana bread…
- 285g wholegrain spelt flour
- 1 tsp bicarbonate soda
- Pinch of salt
- 110g butter or coconut or sunflower oil, plus extra for greasing
- 200 gr birch sugar (xylitol)
- 2 happy chicken organic eggs
- 4 very ripe mashed bananas
- 85ml buttermilk (works as normal milk with 1½ tsp of vinegar)
- 1 tsp vanilla extract
Preheat the oven to 180C. Mix he flour, bicarbonate of soda and salt into a large mixing bowl. In a separate bowl, cream the butter and birch sugar together until light and fluffy, bear in mind that if using xylitol this won’t happen as with sugar and it will keep being somewhat separated. Don’t worry, it will work out in the over when heated.
Add the eggs one by one mixing well each before adding another, then the mashed bananas, buttermilk and vanilla extract to the butter and sweetener mixture and mix well. Fold in the flour mixture carefully.
Grease a 20cm long loaf tin and pour the cake mixture into it, then put in the oven and bake for about an hour, for the last 20 minutes you might need to cover it with tin foil to stop the cake from darkening in excess. Insert a pick in the middle to know if it’s properly cooked. It should come out clean.
Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.
If you like the bananas on top as decoration, cut one in half alongside and place before putting in the oven.