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Ingredients
Dry Ingredients
- 1 cup spelt flour whole grain
- 1 cup white spelt flour
- 1/2 cup walnuts or pecans, finely chopped
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp Ceylon cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp dried ginger powder
- 1/4 tsp cloves or allspice
Liquid Ingredients
- 3 medium banana(s) mashed as smoothly as possible
- 1/2 cup dark brown sugar
- 1/3 cup Ghee or virgin coconut oil, melted
- 2 large egg(s)
- 1-1/2 tsp vanilla extract
- 1/4 cup milk or non-dairy alternative
Finishings
- organic powdered sugar or favorite glaze or frosting
Ingredients
Dry Ingredients
Liquid Ingredients
Finishings
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Instructions
- Preheat oven to 350 degrees F.
- Coat an 8 or 9-inch round cake pan with natural cooking spray or soft butter.
- In a medium bowl, whisk all dry ingredients together.
- In a separate bowl, mash the bananas as smoothly as possible. Whisk in the brown sugar, then the eggs, then the melted ghee or oil, and finally the vanilla and milk, until completely combined.
- Add flour and spices, folding and gently stirring until just combined. The batter will be a bit thick.
- Transfer to the prepared cake pan. Bake 45 minutes or until done when tested with a toothpick.
- Cool the cake in the pan for 10-15 minutes before transferring to a wire rack to finish cooling.
- When cooled completely, dust with powdered sugar, or spread with a favorite glaze or frosting, if preferred.
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