Banana Spice Cake with Spelt Flour
This cake is good anytime of the year – warm at Christmas, and chilled for a summer treat. For the best and freshest flavor, the bananas should not be overly ripe. A nice yellow color with no, or just a few, darker spots is just right.
Ingredients
Dry Ingredients
  • 1cup spelt flourwhole grain
  • 1cup white spelt flour
  • 1/2 cup walnutsor pecans, finely chopped
  • 1tsp baking powder
  • 1tsp baking soda
  • 1/2 tsp salt
  • 2tsp Ceylon cinnamon
  • 1/2tsp nutmeg
  • 1/2tsp dried ginger powder
  • 1/4tsp clovesor allspice
Liquid Ingredients
  • 3medium banana(s)mashed as smoothly as possible
  • 1/2cup dark brown sugar
  • 1/3 cup Gheeor virgin coconut oil, melted
  • 2large egg(s)
  • 1-1/2 tsp vanilla extract
  • 1/4cup milkor non-dairy alternative
Finishings
  • organic powdered sugaror favorite glaze or frosting
Instructions
  1. Preheat oven to 350 degrees F.
  2. Coat an 8 or 9-inch round cake pan with natural cooking spray or soft butter.
  3. In a medium bowl, whisk all dry ingredients together.
  4. 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.
  5. Add flour and spices, folding and gently stirring until just combined. The batter will be a bit thick.
  6. Transfer to the prepared cake pan. Bake 45 minutes or until done when tested with a toothpick.
  7. Cool the cake in the pan for 10-15 minutes before transferring to a wire rack to finish cooling.
  8. When cooled completely, dust with powdered sugar, or spread with a favorite glaze or frosting, if preferred.