Coconut Sugar & Spelt Banana Cake

spelt banana breadHowdy! Nice to see you all on the flip side of Easter. How was it for you?

Mr Love, Little Love and I enjoyed a little holiday in sunny Suffolk…I say holiday but really its just a change of scenery when you have a 7 month old baby. Still, what it lacked in relaxation it more than made up for in fun. We went for walks, ate chocolate, visited relatives, ate chocolate, made daisy chains, ate chocolate and enjoyed an excellent lunch at The British Larder restaurant ( which I’ve been hankering after since I started following their fabulous blog a few years ago ). Then we ate some chocolate.

I am munching on some of my leftover chocolate egg as I type……ha! just kidding, of course it’s Mr Loves leftovers…my stash was gone by bank holiday monday.

Anyhoo…I felt I needed an antidote to all this gluttony by bringing you a ‘healthy’ bake. I had some squishy bananas knocking about the kitchen and I’ve been dying to try out some organic coconut palm sugar I’d picked up in a health food store ages ago. This sugar has a gorgeous treacle/ butterscotch flavour and is made from the liquid nectar of the coconut blossom. It has a glycemic value of 35, compared to regular cane sugar which is typically GI 68. Delicious and better for you, yay!

Coconut Sugar & Spelt Banana Cake ( adapted from LEON Baking & Puddings )

50g walnut pieces
150ml vegetable oil
200g coconut sugar ( I used Biona )
1 tspn vanilla extract
2 large eggs
350g ripe skinned bananas
75g natural yogurt
1 tspn bicarbonate of soda
1 tspn baking powder
225g wholemeal spelt flour

Preheat oven to 170C

Grease and line a alb loaf tin.

Toast the walnuts in the oven for 5 mins or so until golden. Leave to cool.
Whisk together the oil, coconut sugar, vanilla and eggs.
In a separate bowl, mash the bananas and add the yoghurt. Add the bicarb and baking powder, stir until combined.
Add the banana mixture to the egg mixture and mix together lightly. Throw in the cooled walnut pieces and sieve in the flour. Mix until just combined.
Spoon into the prepared loaf tin and place in the centre of your oven and bake for 45-50mins.
Cool in the tin before turning out.

Delicious and better for you than a mound of chocolate easter eggs.

Love Lemony x

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Comments

  1. I’ve just found your blog and love the look of this cake – banana cake is one of my absolute favourites!

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