It is pretty versatile loaf packed with fiber and goodness. I love its dark brown colour, its nutty, rummy taste and its firmer texture.
500 g spelt flour (light) 40 g cane sugar (plus 2 tbs to mix with yeast) 10 g dry yeast (best to use the fast action version) 1 tsp himalayan salt 110 g butter (melted) 120 g dates (chopped) 3 medium bananas (very ripe) mushed 90 g banana chips (slightly crushed) 1 tsp rum essence 1 handful walnut (chopped and roasted) 100 ml water lukewarm 150 ml cream double/heavy cream
1. Prepare an oven baking tray with greasing it. Set aside. 2. Place the yeast and one tbsp sugar into a mug. Add 100ml lukewarm water and stir. Allow it 5 minutes to dissolve. 3. In a larger bowl, ...
Transform some over-ripe bananas into this beautiful and flavoursome loaf cake and make this banana, pecans and coconut cake a family favourite.
280 g banana mashed 3 bananas and 1 to add on top 190 g sugar I used cane sugar unrefined 4 eggs medium room temperature 50 g desiccated coconut 50 ml olive oil any other oil will be good 3 tbsp chia seeds 280 g self-raising flour I used wholemeal organic 70 g pecan nuts toasted 1/4 tsp salt I have used pink Himalayan
1. Preheat the oven at 185C or 325°F. Grease two small loaf pans or one regular size. 2. In a bowl combine the flour, baking powder, chia seeds, desiccated coconut and salt. 3. In a separate which can ...