Banana Pistachio Spelt Cake

This cake is perfect to make use of left over ripe bananas lurking about the bottom of the fruit bowl!  Bananas are good source of Potassium, which is an essential mineral, which works with sodium in fluid balance control and muscle and nerve functions.  The soluble fibre in bananas encourages the growth of gut friendly bacteria, helping to keep your digestive system healthy.  As bananas ripen the starch turns to sugar, but antioxidant level increase

You will need...

Food processor
Large bowl
Loaf or cake tin

300g white spelt flour
150g coconut sugar
100g extra virgin coconut oil
1 tsp baking powder
4 very ripe bananas, mashed
1 large free range egg, lightly beaten
100g pistachios, shelled and crushed
7 cardamom pods, crushed with seeds saved
1 tsp vanilla extract


1 tbsp apricot jam
30g pistachios, shelled & crushed

To make...

Serves 14

  1. Preheat the oven to 180/160(f) Gas 4
  2. Blend the coconut sugar and oil in the food processor until combined
  3. Mash the bananas in the bowl with a fork, add the vanilla extract, cardamom seeds and beaten egg
  4. Mix until fully combined
  5. Add the sugar and coconut oil mixture and mix again
  6. Gently fold in the flour and baking powder, then add the crushed pistachios
  7. Pour into the prepare tin and bake for 40 minutes on the middle shelf
  8. Test the cake is cooked by inserting a skewer into the middle, it should come out clean, if not bake for a further 5 minutes
  9. Leave the cake to cool in the tin for 20-30 minutes
  10. Once cooled smother over the jam and sprinkle with the remaining pistachios
  11. Keep the cake in an air-tight container for up to 5 days

Nutritional Info
Per Serving
270 kcal | 13g fat | 7.1g saturates | 31g carbs | 15g sugars | 2.1g fibre | 5.9g protein | 0.14g salt


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