Spelt Flour Banana Bread (Eggless)

I have a lot of recipes I wanted to share and it is with me on my drafts. Honestly, it is difficult to gauge what is appropriate to share right now. There are so many things which are said healthy. No sugar , no oats daily, no carbs, yes to carbs, walk not run, run but no weights, self care, mental care, do this, eat this, don’t do this, do this and this list goes on. 

I wanted to share something useful. In my mind, what do I even share anymore?. May be share what I do!? That will be depressing to share my life. Is it not?!!! Lol!

I eat what I want to eat. There were days I did not eat carbs at all and other days just few chocolate bars. Now I just eat more of non processed food, home cooked food and eat balanced. To me, I think now it is all about balance and do what make your soul happy! Happiness is a myth 😀

So, I tried this banana cake because I had lot of ripe banana’s and spelt flour. So, gave it a try. I couldn’t take step by step pictures or any videos because I was not even sure how this will turnout. Tasted too good and I decided to share this!

Serving Size:

9*9

Time:

60 mins

Difficulty:

Medium

Ingredients

• DRY INGREDIENTS
• 180 g / 1½ cups Spelt flour or Whole wheat flour or all purpose flour
• 1 tsp of baking powder
• 1 tsp of baking soda
• 1/2 tsp salt
• 1½ tsp of cinnamon
• 110g chocolate chips
• 60g Pecans /walnuts or combination
• WET INGREDIENTS
• 360 g / 2 cups mashed up, overripe bananas
• 1/2 cup unsalted butter or 1/2 cup melted coconut oil
• 90 ml almond milk or any milk
• 2 tsp lemon or lime juice
• 1 tsp vanilla extract
• 50 g normal or coconut sugar
• EXTRAS
• 2 tsp maple syrup for glaze (optional)

Directions

1. Warm up the oven to 175° C / 350° F and line a 900 g / 2 lb cake tin with baking paper.
2. Combine wet ingredients and Mix very well. 
3. Add dry ingredients one at a time.
4. Transfer the cake batter into the prepared baking tin. It should be fairy thick. 
5. Bake for about 50-55 minutes, or until a toothpick comes out fairy clean (this cake should be moist). 
6. Remove from the oven and brush with with a little maple syrup while the cake is still hot. Let the cake cool down completely before removing it from the tin and slicing. 
7. Use a serrated knife to slice if you have one – I find that it produces neater looking slices.