It has been again a long time since I have written here. Times are very busy and I have finally published the services I propose here.
We are slowly arriving in my preferred season of the year. While I adore winter, I must say, I really do enjoy Autumn as well. I am delighted every day with the stunning colours that Mother Nature shares with us. Those flamboyant yellows, oranges and reds are a feast for my eyes. The fruit choice is more limited, but there are still many options available.
I am sharing here the recipe of a cake I have done many times already and it is always a success.
Banana Bread is rather a cake, but one that could be eaten at any time. Because it is prepared with spelt flour, it has (as in all my recipes) a very low gluten index (if this term ever exists). This means that you blood sugar will not experiment a peak when you eat a slice of this cake. Energy will be released in a slower and steadier way. It is sweeten with honey and the moist comes from greek yogurt. It is the perfect way to use those ripen bananas which you don’t wish to eat, another way to reduce food waste. It is mixed wit chocolate chips and walnuts, a perfect Autumn combination.
You can keep it for a week, if it lasts that long…
You will need:
- 3 rippen bananas
- 4 eggs
- 225 grams spelt flour (you can also use gamut flour, but not wheat…)
- 125 grams honey
- 80 grams Greek yogurt
- 75 grams dark chocolate chips or dark chocolate chopped
- 50 grams coconut oil
- 50 grams chopped walnut
- 1 tsp cinnamon
- 1 tsp baking soda
Pre-heat the oven at 160°C (fan oven)/320°F
In a bowl mash the ripped bananas, add then the eggs and mix. Incorporate the flour mixed with the backing soda and cinnamon and mix until well combined. add then the honey and the coconut oil (liquid) and mix well.
In a bowl mix the chocolate chips with a bit of flour to coat them. This will avoid the chocolate to sink at the bottom of the batter.
Once the batter is ready, add the walnut and chocolate chips and mix until just combined.
Line a rectangular cake tin with some greased (with coconut oil) parchment paper. Pour the batter into the tin and bake it for 45 to 60 minutes until golden brown and a skewer pushed into the middle comes out clean.
You can keep it easily for several days. It is a perfect snack for children (or grown ups!)
Wishing you a lovely weekend, half term break will be here for us and if it is the case for you as well, enjoy these “slower” days.