I am definitely enjoying spelt flour at the moment. I bought a bag just before Christmas and have found I am using it in my sponges, muffins, breads and there is a little bit left with which I will be trying out some pastry. There is a recipe on the packet of Sharpham Park spelt flour for walnut pastry which is calling me…….
One of the cakes I made back in December but felt it a little more appropriate to write about in January is a banana, spelt and pecan loaf. I guess you could even call it healthy, or a least as healthy as a slice of cake can be. Just don’t add the white chocolate drizzle. Perhaps just dot it with some warmed honey and think of it as a sweet loaf of bread!
I am entering this into We Should Cocoa (hosted by CHOCOLATE LOG BLOG & CHOCOLATE TEAPOT) whose theme for January is sugar free. Now the loaf includes honey which Choclette says is fine. However, it does contain white chocolate. But in the cakes defence, I only used 50g drizzled over the whole loaf cake which amounts to very little per slice. And, it’s Green & Black’s which I know Choclette likes to use herself, so I am hoping she will let me off……….please?!!
Banana Spelt & Pecan Loaf
Recipe adapted from HERE.
Ingredients :- Makes 1 loaf
110g unsalted butter
1tsp vanilla extract
1tsp nutmeg (or cinnamon)
1 level tsp bicarbonate of soda
A pinch of salt
3 small bananas mashed
2 eggs (I used medium)
110g spelt flour
110g ground almonds
60g pecan nuts roughly chopped
50g melted white chocolate (Green & Black’s)
Pre-heat the oven to 160 degrees.
Line a large loaf tin with baking parchment.
In a large mixing bowl combine the butter, honey, vanilla, nutmeg, bicarb of soda and salt. Mix these ingredients well and then add in the bananas and eggs, stir well.
Fold in the flour, ground almonds and pecan nuts.
Pour the mixture into the loaf tin and bake in the oven for 50 to 60 minutes depending on your oven.
Leave to cool completely before adding a light layer of white chocolate drizzle (which you have melted gently over a pan of simmering water)
Note :- This cake stays fresh for a week and is better after a couple of days. You can leave out the nuts or replace them with dried fruits.