10 Minute Moist and Airy Banana Cake with Spelt Flour
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INGREDIENTS
Batter:
- 2 ripe bananas, mashed
- 2 eggs
- ¼ cup olive oil
- 1 cup whole spelt flour
- ½ cup all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
INSTRUCTIONS
- Preheat the oven to 340°F (170°C).
- Whisk sugar and eggs in a large bowl until uniformly airy. Add the remaining batter ingredients and mix until smooth. If you’d like to add chocolate chips to the batter, coat them with flour first to prevent sinking.
- Grease the baking pan or cover with parchment paper. Pour in the batter, and sprinkle with chocolate chips. Bake for 40-45 minutes, until golden.
MY NOTES
FAQ
How ripe should the bananas be for this cake with spelt flour?
For optimal results in this recipe, choose bananas that are ripe but not overly mushy. The bananas should have a yellow peel with some brown speckles, indicating sweetness and a developed flavor. Avoid using overly green or completely brown bananas. The ideal ripeness contributes to a balanced sweetness and enhances the overall texture of the banana and dark chocolate cake, ensuring a moist and flavorful outcome.
Can I replace the sugar in this banana cake with spelt flour?
Consider options like honey, maple syrup, or agave nectar as substitutes for sugar. Keep in mind that the sweetness level and flavor profile may vary based on the chosen sweetener. Adjust quantities to taste, understanding that liquid sweeteners may impact the batter’s consistency.
Other types of flour you can use
You can experiment with different flours in this recipe. While the combination of whole wheat and all-purpose flour provides a wholesome texture, you can substitute with alternatives like almond flour, coconut flour, or gluten-free blends if desired. Adjusting the flour type may influence the cake’s texture and flavor, so feel free to explore based on your dietary preferences or requirements. Keep in mind that the ratio might need adjustment, and the outcome may vary, offering a chance to personalize the recipe to your liking.
Can I replace the oil in this banana cake with spelt flour?
Certainly, you can substitute another oil for olive oil in this recipe. While olive oil adds a distinct flavor, neutral oils like vegetable or canola oil work well as alternatives without imparting a strong taste. Consider your preferences and the intended flavor profile. Keep in mind that using a neutral oil may result in a milder taste, allowing the other ingredients, such as the bananas and dark chocolate, to shine.
How can I tell when the cake is done baking?
To determine when the cake is done baking, rely on visual and sensory cues. Look for a golden-brown top and edges, indicating proper caramelization. Insert a toothpick into the center; if it comes out with a few moist crumbs clinging to it but no wet batter, the cake is ready. Additionally, the cake should spring back when gently pressed. Baking times may vary, so monitor closely towards the end and consider personal preference—a moist or drier outcome.
