Christmas Banana Cake

Ingredients

• 75 g butter
• 3 eggs
• 1 Organic lemon
• 75 g rice syrup
• 1 tsp Baking powder
• 0.5 tsp Ceylon cinnamon
• 0.5 tsp gingerbread spice
• 70 g ground almonds
• 180 g spelt whole‑grain flour
• 60 ml milk (3.5% fat)
• 2 ripe bananas

Instructions

1. 1.

   Whisk the room‑temperature butter until fluffy, then fold in the eggs one at a time. Rinse the lemon hot, dry it, grate the zest and squeeze out the juice. Add a pinch of lemon zest and the rice syrup to the batter and gradually stir in the baking powder, cinnamon, gingerbread spice, almond flour mixture and milk briskly until a smooth, spreadable dough forms.

2. 2.

   If needed, grease a loaf pan and dust it with ground almonds. Peel the bananas, mash them roughly with a fork and mix in 2 tbsp lemon juice. Fold this into the batter and pour it into the prepared pan, smoothing the top. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 45 minutes until golden brown (test with a skewer). Remove, let cool, release from the pan and slice to serve.