Banana cake was one of my favorite cakes as a child. Especially a recipe my dad had from when he had a job at the local sport center where my day care was placed. I clearly remember the sweet taste of banana and the more bitter melted chocolate. I still love the sweet banana taste but I have made this recipe with a lot less sugar and more filling flours – just so that I have an excuse to eat it for breakfast and for my midday snack. I usually eat it with nut butters or the danish "pålægschokolade" (this is a thinly sliced chocolate that most danes (including me) love putting on their bread in the morning).
I do however, still love the banana cake so sometimes I will add maple syrup, hazelnuts, and lots of chocolate and serve it as a cake.
Makes: 1 loaf
3 tbsp. coconut sugar (you can use brown or white sugar if you prefer or have run out of coconut sugar as I usually do)
150 ml milk (I use oat or rice milk)
1 cup of oat flour (you can easily make this by blending oats in a food processor or blender)
1 cup spelt flour
1.5 tsp. backing soda
1.5 tsp. bicarbonate of soda
2 tsp. cinnamon
1 pinch of salt
¼ tsp. vanilla powder
Whisk together eggs and sugar until they’re fluffy and lighter
Mash the bananas with a fork
Add bananas and milk to the eggs and sugar
Mix the remaining dry ingredients in a separate bowl
Whisk together the wet and dry ingredients
Transfer the batter to a loaf tin covered with baking paper
Bake in the oven at 180 degrees Celsius for about 30 minutes. The bread is finished when you can stick a knife in the bread and it comes out clean
Tip! The bread will last for a few days in an airtight container or for much longer when kept in the freezer. I slice it up before I freeze it - then I can take one slice and put it in a toaster or bring it to uni/work and it will be thawed and ready after a few hours.