- 150g butter softened
- 150g soft brown sugar
- 2 eggs lightly beaten
- 125g spelt flour
- 100g plain flour
- 1/2 teaspoon baking powder
- tsp mixed spice
- 100g hazelnuts finely chopped
- 2 large bananas lightly mashed
You will never want to throw away another banana after making this cake. The riper the bananas are the better and sweeter the taste. Spelt flour adds a slight nutty, wholesome taste which complements the hazelnuts and spices perfectly.
Try replacing the hazelnuts with walnuts or almonds.
Image: Clandestine Cake Club
Preheat the oven to 180°C. Grease and line a 900g loaf tin.
Using an electric mixer, beat together the butter and sugar until lighter in colour with a creamy texture.
Keep the mixer going and gradually add the eggs a little at a time, adding a little flour to help prevent curdling.
Sieve the flours, spices and baking powder together, then add to the cake batter. Mix until well combined.
Add the bananas and hazelnuts. Mix until well combined.
Pour into the prepared tin and bake in the centre of the oven for approx 50 minutes, or until baked, testing the centre of the cake with a skewer until it comes out cleanly.
Leave in the tin for 10 – 15 minutes to cool a little before turning onto a wire rack to cool completely.
Will keep for several days in an airtight container.