Banana, Date and Yoghurt Cake

 

Sundays are a day of rest - or for me, a great day to Procrastibake! I know there is always mountains of washing, but I make my excuses and say that "I'm cooking for the kids lunch box next week."

Honestly - I just like to have something fresh out of the oven to enjoy on a Sunday afternoon! This weekend I also added the delicious Hazelnut Chocolate Butter from Loving Earth to the cake. Definitely a decadent treat - but still healthy. 

INGREDIENTS

  • 2 cups wholemeal spelt flour
  • 2 ripe bananas plus one for the top
  • 8 medjool dates (or couple more if you like it a little sweeter)
  • 2 teaspoons baking powder
  • 1/4 cup coconut oil
  • 1/2 teaspoon vanilla powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 2 eggs
  • 1/2 cup greek yoghurt

METHOD

  • Pre-heat the oven to 160C fan forced oven
  • Blend together the dates, 2 bananas, coconut oil, vanilla, cinnamon, ginger.
  • Add into the bowl the baking powder, yoghurt, eggs and mix together
  • Add in the spelt flour and mix together until combined
  • Pour mix into a baking paper lined tin and lay a halved banana on top of the mix
  • Bake for 50 minutes or until a skewer comes out clean. (If you find the top is cooking faster than the centre cover with foil for the last 20 minutes)

Once cooled slice up and enjoy!