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Banana spelt cake

Banana spelt cake

This banana spelt cake is sweet, but not overpowering, soft and moist in the middle and really easy to make. This version is dairy free and refined sugar free, but could also easily be gluten free. It’s best served after 15 minutes or so out of the oven (if you can wait that long!)



You’ll need:

140g of coconut oil
100g coconut palm sugar
40g honey/agave/date syrup
2 large eggs
140g spelt flour (or a gluten-free flour of your choice)
1 heaped tsp baking powder (you can get gluten free)
2 ripe bananas
1 extra banana for the top
Pinch of cinnamon (optional extra!)


  1. Heat oven to 180C/160C fan/gas 4. Line the base and sides of your square tin with baking parchment.
  2. Cream the coconut oil and coconut palm sugar together, then slowly add the eggs.
  3. Stir in the 2 mashed bananas.
  4. Sift in the flour and baking powder and fold until there are no lumps / flour pockets.
  5. Pour into the tin and add 1 chopped banana to the top of the mixture.
  6. Bake for about 20 mins, or until a skewer comes out clean.
  7. Cool in the tin for 15 mins, then remove to a wire rack.

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