Squidgy Banana, Walnut & Poppy Seed Cake

I spent a happy Sunday morning making this to use up the black bananas that were almost at the point of no return, and to try and satisfy my partners sweet tooth.  I used butter in this cake but you can substitute for coconut oil if you want to make it vegan, as realising I had no eggs I used soaked chia seeds instead.  I like to use Spelt flour in baking as it’s gentler on the digestive system than many modern wheat varieties.  Finding a sugar substitute can be difficult as even natural sweeners will effect your blood sugar, however I’ve found using a little Xylitol which is made from birch bark and has a low GI rating, along with raw honey that still has it’s natural vitamins and enzymes worked well.  The protein from the nuts and seeds helps to lessen the impact on blood glucose levels.

5 oz soft butter (or coconut oil)

2 oz xylitol

2 oz raw honey

1 tsp natural vanilla bean paste

2 tbsp chia seeds soaked in 4 tbsp water

2 very ripe bananas, mashed

6 oz wholemeal spelt flour

1 tbsp baking powder

4 tbsp soya milk

2 oz walnuts, roughly chopped

2 tbsp poppy seeds

 

Beat the butter with the xylitol and honey until light and fluffy.  Add in the soaked chia seeds, banana, soya milk and vanilla and beat well.  Fold in the spelt flour and baking powder, then the nus and seeds.

Pour into a lined 2lb loaf tin, sprinkle the top with more seeds and walnuts, and bake for 40-50 minutes at gas 4 (180c).  Leave to cool slightly before turning out onto a wire rack.

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