This cake is delicious and moist and melts in your mouth.
I am using carob as an alternative to chocolate. Carob has a similar flavour but is sweeter and less bitter, therefore less sugar is used. This cake has a nice balance of sweetness without being too sweet.
EQUIPMENT
Loaf pan 20cm x 10cm , mixing bowls x2, sifter
PREHEAT OVEN to 180 degrees Celsius 15 minutes before baking
DRY INGREDIENTS
2 cups or 290g spelt flour
1/2 cup or 65g carob powder
1/2 cup or 65g coconut sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon pink Himalayan salt
1/2 cup or 45g plain carob chips or buttons (optional)
WET INGREDIENTS
1 cup or 255g mashed banana (use ripe, spotted bananas)
1/3 cup or 45g light tasting oil
2 teaspoons apple cider vinegar
2 teaspoons vanilla essence
1 cup or 210ml plant based milk
1 whole extra banana for decoration
METHOD
(1) Lightly grease and line the base of a loaf pan with baking paper.
(2) Sift all the dry ingredients except the carob chips and place in a bowl.
(3) Mash banana and place in a bowl with the rest of the wet ingredients.
(4) Take the wet ingredients and add to the dry. Mix with a spoon to combine do not over mix, then gently fold in carob chips.
(5) Pour batter into prepared loaf pan. Take the extra banana, peel and slice length ways in half. Arrange on top of batter.
(6) Place in the oven and bake for 50-60 minutes or until a skewer inserted into the centre comes out clean.
(7) Remove baked banana cake from the oven and allow to sit in the pan for at least 15 minutes. Gently turn out onto a wire rack and let cool completely.
(8) Store in an airtight container and consume within 5-7 days.
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