- 220g Craggs & Co Wholegrain Spelt Flour
- 30g ground almonds
- 2 large eggs
- 160g soft brown sugar
- 100g salted butter, softened but not melted
- 35g double cream
- 1 & 1/4 tsp baking powder
- Seeds from half a vanilla pod (or 1/2tsp of vanilla extract)
- 1/2 tsp ground cinnamon
- 2 very ripe bananas
Makes: 1 lovely loaf
Preparation time: 15 minutes
Cooking time: 45 minutes
- Preheat oven to 350F / 180C .
- Grease & flour or line a small loaf tin.
- In one bowl measure out the sugar and add the peeled bananas to a second bowl.
- Take two tablespoons of sugar from the first bowl and sprinkle it over the bananas and mash together with the back of a fork.
- Crack the eggs into the other bowl (the one with only sugar in) and whisk the sugar and eggs together until they are slightly foamy and have lightened in colour.
- Fold the flour, baking powder, almonds, cinnamon, vanilla, butter and double cream into the bananas and then finally fold in the eggs and sugar mix.
- Ladle the mix into the loaf tin and place in the bottom third of your oven.
- Bake for 45 mins – the top will be a rich brown and the cake will spring back when pressed lightly.
- Leave to cool in the tin for 20 mins, then finish the cooling off on a wire rack.
- Delicious on its own, or as a dessert served with cream, ice cream (a toffee ice cream goes well) or custard and extra bananas.
Tip: Weigh out your sugar separately so you can take a little from the total to help mash the bananas. The sugar grains make the mashing easier and will slow down the browning of the bananas a little.
Thank you to Lynn Clark who kindly created this delicious recipe for us. To see more of her recipes, please visit her blog for more inspiration: www.inksugarspice.wordpress.com