Despite this recipe using all wholemeal spelt flour and not ‘cutting it’ with ordinary plain flour, this loaf / cake is light and dense at the same time, bursting with nutty, caramel sweet flavours.
If you can, choose 2 smaller loaf tins rather than 1 large one. It is better to bake over a shorter period of time, which will result in a consistent texture rather than dry on the outside and moist on the inside.
(Makes 2 small or 1 large loaf)
280 g wholemeal spelt flour
125 g rapadura or soft brown sugar
¾ tsp bicarbonate of soda
½ tsp salt
½ cup + 2 tbsp toasted pine nuts
1/3 cup grapeseed or vegetable oil
2 large eggs
1 ½ cups mashed ripe banana (approx. 3 bananas)
¼ cup buttermilk or plain yoghurt
1 tsp vanilla extract
¼ cup tahini
1 cup icing sugar
3 tsp lemon juice
2 tsp water
1 tsp toasted sesame seeds
- Preheat oven to 180˚C. Line two 23.5 x 7.5 cm bar cake pans or one large loaf tin with baking paper.
- Combine the spelt flour, rapadura sugar, bicarb of soda, salt and pine nuts in a large bowl.
- Whisk the eggs together with the grapeseed oil, mashed banana, buttermilk and vanilla in another bowl.
- Fold the wet ingredients into the dry ingredients until well combined and then scrape into the loaf tins. Sprinkle over the remaining toasted pine nuts and bake in the oven for 25 – 30 minutes or until light golden brown on the top and a skewer comes away clean.
- Transfer to a cooling rack and leave to cool for 20 minutes.
- Mix the tahini, icing sugar, lemon juice and water together until well combined and then drizzle over the warm loaves. Sprinkle with the toasted sesame seeds and serve.