Lately I’ve got a bit more time on my hands so I started baking. I love cooking, but baking is something else. I am more a savoury than a sweet kinda girl, so that’s why I actually never baked something before. Except that one time, when I tried to make macaroons – but failed epically.
When I said I’m not the sweet kind of girl, I meant I hate cake, whipped cream and chocolate pie. Yes – there’s actually a human being on this planet who doesn’t like pastries. So instead I decided to go for something healthy and energising: banana bread. It’s a great alternative for breakfast, since it’s full of nuts, seeds, raisins and, of course, bananas. Besides, this bread is full of magnesium, which ensures all-day-long energy.
What do you need?
- Cake pan
- 150 grams spelt flour
- 3 ripe bananas
- 3 eggs
- 2 teaspoons baking powder
- 2 tablespoons honey
- 3 tablespoons pumpkin seeds
- 3 tablespoons shredded coconut
- A handful of nuts (walnuts or pecan)
- A handful of raisins
- A pinch of salt
I actually never knew baking was this easy. First you preheat your oven to 180 degrees. Mix the spelt flour, 2,5 bananas (in small parts and save 0,5 banana) eggs, baking powder, honey, coconut, salt and some of the nuts and raisins with the blender until you’ve got a soft dough.
Spoon the dough in a big bowl and add the rest of the raisins, nuts (in small parts), banana (in small parts) and a handful of pumpkin seeds and stir the whole.
Transfuse the dough into the cake pan. Decorate your cake with some pumpkin seeds and put the cake in the oven for 45 – 55 minutes.
If you’re not sure it’s ready, put a skewer into the centre of the cake. If the skewer comes out wet, your cake is not ready yet. If it comes out clean, than you’re cake is ready!
Does your cake need a hint of sweetness? Use almond flour instead of spelt flour. It’s just a bit more expensive and not that easy to get. Some supermarkets sell it at the super foods department; otherwise you have to go to an organic supermarket or to your local Asian supermarket.