Now I’m pleased as punch with this one. It is quite challenging to make good alkaline cakes considering I should avoid white flour, eggs, butter and sugar… yet this one is a true alkaline success AND a hit with the kids too. They didn’t even notice the difference from how I used to make it (with above ingredients)… bonus!!!
Apologies for the lack of photos as my camera was out of action for a week and I used my phone instead. Will update the post next time I make it… which will surely be quite soon.
Start by mashing up the bananas. I used a potato masher to make sure it was done well. Sift in the stevia (organic natural plant based sweetner) as it tends to lump together at times. Add in the coconut oil (which surprisingly doesn’t leave any taste) and the spices. Now sift in the spelt flour & baking soda, though I had to add back the wholemeal parts as they were larger than my sift. Trick to keep this fluffy is to fold in the flour gently but well. Bake in oven, allow to cool slightly, then serve warm. Enjoy!
Note: Some people find that their coconut oil will solidify in the bread when storing in the fridge. I didn’t have a problem with my particular organic coconut oil in this recipe. However if it happens, then simply warm up the bread a little before serving to get back natural texture.
- 3 medium sized ripe/over ripe banana (300 grams)
- 1.5 cups wholemeal spelt flour (180g)
- ½ cup coconut oil (or sunflower oil)
- 2 tbsp stevia (or ½ cup organic brown sugar if you must)
- ½ tsp vanilla powder
- ¼ tsp cinnamon powder
- 2.5 tsp baking powder
- ½ tsp baking soda
- a pinch of salt
- preheat the oven to 180°C ( °F)
- grease a bread tin or a rectangular cake pan with some coconut oil.
- mash the bananas well or puree them with a hand blender. Add in the sifted stevia
- add the coconut oil, vanilla, cinnamon powder and mix well
- sieve the spelt flour with the baking soda, baking powder and salt directly into the bowl containing the mashed bananas
- fold the sieved flour really well and this is important so it's mixed evenly
- pour the bread mixture into the loaf pan
- bake at 180 degree C for 30-40 minutes or till a toothpick inserted in the bread comes out clean
- once it's cooled a little, remove the bread from the pan, slice and serve warm