Bananas are used A LOT in vegan, paleo and gluten free baking because its texture can help replace some of the fats, eggs and starch. In this past year or so of extensive recipe-testing, I have discovered a few gems along the way (like these little chocolate moelleux) and also went through a lot of very so-so ones. But I have to say, nothing rivals the smell of a traditional banana cake baking in the oven. Although this recipe doesn’t call for butter, sugar or regular wheat flour, you wouldn’t be able to tell. The olive oil keeps the loaf moist for days and the spelt flour gives it the nutty taste and texture it’s known for while making it easier to digest than regular flour.
Ingredients
- 1/3 cup light olive oil
- 1/2 cup coconut sugar, coconut nectar or maple syrup
- 1/4 cup milk or plant-based milk
- 2 eggs
- 2 tsps vanilla extract
- 1 1/2 cups mashed ripe bananas
- 1 1/3 cup spelt flour
- 1/3 cup almond flour
- 1/3 cup walnuts, chopped
- 1 tsp baking powder
- 1 tsp salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 325°F. Grease a 9 x 5-inch bread pan or line it with parchment paper, and set aside.
- In a large bowl, whisk together olive oil, coconut sugar, milk, eggs and vanilla smooth. Mix in the mashed bananas.
- In a separate bowl, mix the flours, baking powder, salt and cinnamon together. Pour this mixture into the liquid mixture, and stir until just combined. DO NOT OVERMIX.
- Pour the batter into the baking dish
- Bake for 50 minutes, or until a knife inserted in the middle of the cake comes out clean
- Let cool to room temperature and slice
