Most beguiling, calling this a bread, when in essence, it actually is a cake. I guess it’s probably called a bread because it’s baked in a loaf tin. Ah, well.. ‘a rose by any other name’ and all that jazz. So indeed, this rather bashful, withdrawn looking cake/bread is exactly that. An air of polite modesty about its person, this cake doesn’t pretend to be a showstopper, or a stunner, gracing the high tables of a luxurious dinner party.
It’s in fact a quiet, simple and courteous nibble as opposed to the rich, opulent, cloying tastes of other thickly decadent cakes. This, in effect, is the anti thesis of sinful tastes, and bears such depth of resonant flavours that one slice or even two wouldn’t suffice. A perfect accompaniment for coffee, or as breakfast. This wholewheat banana cake makes up in flavours, what it lacks in appearances, and isn’t that all that really matters?
Flecked with nuts, tinged with spices encasing a positively astounding banana soul. This wholewheat banana bread is moist with a nuttier wholewheat taste that totally trumps ones with made with regular flour..and if that wasn’t enough, it’s healthier too.
The ingredients are simple enough. mashed bananas, brown sugar, coconut oil, soy milk, eggs, wholewheat flour, vanilla, ground spices and nuts.
mix baking soda and baking powder in with wholewheat flour. (these ingredients were not pictured)
In a clean mixing bowl, add in the oil and brown sugar
Mix briefly and crack in the eggs, and beat again, until the eggs are evenly combined.
mashed bananas and mix
once the ingredients are well combined, tip in the flour. As you can see I’ve traded my whisk for a spatula, and mix very briefly.
add in the ground spices
followed by nuts, and combine well, without over mixing the batter.
scrape into a well greased and floured tin of choice, or loaf tin if you wish to call this a bread.
and bake at 170°C for 50-55 minutes or until a toothpick inserted comes out clean.
Note: before baking I’d tasted the batter which didn’t taste as sweet as I’d have liked, so I added in two tablespoons of honey.
Bananas: 2 large mashed (1 cup)
Coconut oil: 80 mls (1/3cup) (feel free to use any oil of choice, or even melted butter)
Brown sugar: 100g (1/2 cup)
Honey: 2 tablespoons
Milk: 60 mls ( use soy milk or any milk or even water)
Wholewheat flour: 160g (roughly 1.5 cup)
Chopped nuts: 80g (1/2 cup)
Vanilla extract: 2 tsp
Baking powder: 1 tsp
Baking soda: 1/2tsp
1 tsp cinnamon
1/4 tsp crushed pepper
1/4 tsp crushed cloves
Mix the baking powder and baking soda into wholewheat flour.
In a clean mixing bowl beat together coconut oil, sugar, honey and eggs until evenly combined. Add in mashed bananas, vanilla and beat well. Stir in the flour and spice mixture and nuts and fold until just mixed.
Scrape into a baking tin and bake at 170°c for 50-55 minutes, until a toothpick inserted comes out clean.
Let rest before unmoulding.