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SPELT AND SOUR CREAM BANANA CAKE


  • Author: Sneh Roy
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 10 1x
  • Category: Cake, Breakfast
  • Cuisine: Vegetarian

Ingredients

  • 250g butter, softened
  • 200g rapadura sugar (or golden caster sugar)
  • 4 eggs
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 200g sour cream
  • 2 cups (250g) spelt flour
  • 2 teaspoons baking powder
  • 4 (approximately 420g) crushed ripe bananas
  • 2 ripe bananas, halved lengthwise
  • 1 tablespoon rolled oats
  • 1 tablespoon coconut/rapadura sugar

Instructions

Magimix Cook Expert Method

  1. Pre-heat oven to 200C (conventional). Grease and line a 23cm round springform cake tin with baking paper.
  2. Fit the metal bowl with the whisk. Add butter and sugar to the bowl. Mix using the EXPERT programme 1 min / speed 5/ 0°C with lid on.
  3. Add the eggs. Mix using the EXPERT programme 30 secs / speed 5/ 0°C with lid on.
  4. Scrape down the sides using the Magimix spatula. Add salt, vanilla, sour cream, flour and baking powder. Mix using the EXPERT programme 1 min / speed 5/ 0°C with lid on.
  5. Add the crushed bananas. Mix using the EXPERT programme 1 min / speed 2A/ 0°C with lid on.
  6. Spread cake batter into the prepared tin. Place sliced banana on top. Scatter with oats and coconut sugar.
  7. Bake in the pre-heated oven for approximately 50 minutes to an hour until risen, golden and cooked through when tested with a skewer down the middle.
  8. Remove from oven. Allow to cool in the tin for 10 minutes. Remove onto a serving plate and serve warm with creme fraiche or pure cream.

Regular Method

  1. Pre-heat oven to 200C (conventional). Grease and line a 23cm round springform cake tin with baking paper.
  2. Place butter and sugar in the bowl of a stand mixer. Process on low-medium for a couple of minutes until light and creamy. Add the eggs one at a time while processing until the mixture is fluffy and voluminous.
  3. Add the salt, vanilla, sour cream, flour and baking powder. Process for 30 seconds until smooth and thoroughly mixed.
  4. Using a wooden spoon, gently fold through the crushed bananas.
  5. Spread cake batter into the prepared tin. Place sliced banana on top. Scatter with oats and coconut sugar.
  6. Bake in the pre-heated oven for approximately 50 minutes to an hour until risen, golden and cooked through when tested with a skewer down the middle.
  7. Remove from oven. Allow to cool in the tin for 10 minutes. Remove onto a serving plate and serve warm with creme fraiche or pure cream.