75g (3oz/ ½ cup + 1 tbsp)rye flouror buckwheat flour, sifted
½teaspoonbicarbonate of soda
1teaspoonbaking powder
50g (2oz/¼ cup)soft brown sugaroptional
25g (1oz/ 2 tbsp)chopped walnutsor pecans
1tablespooninstant coffee powder
Instructions
Preheat the oven to 170°C/150°C fan/340°F (gas mark 3).
Mash the bananas to a purée, add the salt and beat in the oil and eggs.
Sift the flours and gradually beat into the mixture, adding the bicarbonate of soda, baking powder, coffee powder and walnuts.
Pour the batter into the loaf tin, place on a baking sheet and bake in the oven for 50 minutes, or until a cake tester/knife comes out clean.
Leave the cake in the tin for about 5-10 minutes, then turn out on to a wire tray to cool.
Notes
Storage: although delicious on the day of baking, the cake matures nicely and stays moist wrapped in foil or stored in an airtight container for up to 5 days. Also freezes well for up to 3 months - just defrost the night before.Banana Cake Muffins: This batter also makes 12 muffins. Just pour into a non-stick muffin tin and bake for 20 minutes in a hotter oven 200°C/180°C fan/400°F/Gas 6.Flour: if using self-raising flour instead of all-purpose, omit the baking powder. There's no need to sift but recommend sifting rye, chestnut or buckwheat flours are they are more prone to lumping in the packet.Optional Sugar: We don't add sugar since prefer adding toppings but if you prefer eating this cake on its own, we recommend adding the small amount of soft brown sugar. Also great with coconut sugar.Per 61g serving without sugar: 3g protein, 16g carbohydrates, glycemic index: 10