I make this cake every time I have very ripe bananas. It easy, it's delicious and it's versatile. Everybody loves a good banana cake, even my youngest son who doesn't even like bananas! You can put it into any shaped cake tin, muffin pan or just dollop tablespoon of it onto baking paper to make whoopie cookies or whatever they call them, then when cooled sandwich whipped cream into the middle.. Far out, ill have to try it!!
The original recipe is Margaret Fulton's. I still have the cookbook mum bought me for Christmas in 1986 - 'The New Idea Cookbook' by Margaret Fulton. It's a fantastic book with lots of recipes in it the remind me of my mum. Sour cream chocolate cake, cheese cakes, salads. It's a very special book ill always treasure. I think I get my fascination for food and recipes from her, actually I'm sure I do. I'm just a bit obsessed with healthifying them all!!
Mum's Banana Cake
2 ¼ cups organic wholemeal spelt flour
1 ¾ cups coconut sugar
1 tsp ground fresh vanilla bean
1 tsp ground cinnamon
½ tsp mixed spice
1/3 tsp nutmeg
2 tsp baking powder – gluten and aluminum free
1 large ripe banana
2 free range eggs
½ cup extra virgin, avocado or rice bran oil
5 tbs low temperature dried coconut
5 tbs walnuts
Preheat oven to 180oc
Add all dry ingredients to a large bowl and mix thoroughly. A whisk works well as it also aerates and removes lumps from the flour.
Put all wet ingredients into a blender and blend until bananas a mashed completely
Make a well in the center of the dry ingredients and add the wet ingredients.
Fold through with a spoon and mix to combine.
Pour into a lined or greased cake tin of your choice and bake for approx. 40 minutes or until the center bounces back when gently pressed