Banana chocolate cake

My blogs have become a kind of a personal diary where I can look back and see how my body changes throughout the years and also how my children grow up and change. So now it's spring. I usually don't know what to eat around this time of the year. I go through a dip. In the winter we enthousiastically eat all sorts of vegetables and even if the meals are heavy it feels good. Now my body resists and I can hardly even look at vegetables anymore! Well, today we ate bok choy stir-fry and it was so perfectly light and just what I want at the moment. Together with my daughter I came up with a diet for this time of the year and it's working really well! We are eating simple and light pasta meals (not so much whole wheat for now) and adding the few organic vegetables of this time of the year. Next to that we are eating fruit, drinking superfood smoothies and raw chocolate milk every day. I also like to bake cakes lately. I made this wonderful banana cake with a few very ripe bananas. Filled with lots of walnuts and big chunks of chocolate it's a winner. Give the kids chocolate and they are happy. Give me chocolate and I am happy! Using spelt makes this cake light and wholesome and the rice syrup turned out wonderful in the cake. Wait until the cake is completely cooled down before eating it. The cake needs time to set and best of all is to wait until the next day before eating it. Ideal is to bake before going to bed and enjoy the cake the next day. Enjoy!



1 cup (100 g) whole wheat spelt flour
1 1/3 cup + 1 tbl (150 g) white spelt flour
1/3 cup (50 g) sucanat
1 cup (80 g) walnuts
2 tsp baking powder
1/4 tsp salt
1 bar (100 g) pure chocolate 70% (Vivani)
2 tsp cinnamon
1 tsp gingerbread spice

3 tbl rice syrup
1 tsp vanilla extract (Nielsen-Massey)
3 ripe bananas, mashed
1/3 cup (80 ml) organic canola oil

Preheat the oven to 180 C / 356 F.

In a large bowl mix the dry ingredients together. Chop the walnuts and chocolate in large pieces and add this to the dry ingredients.

Mix the mashed bananas, syrup, oil and vanilla in another small bowl.

Whisk the wet ingredients into the dry ingredients with a spatula. Do not overwork the batter.

Pour the batter into a prepared pan. Top the cake with walnut halves.

Bake the cake for 50 to 60 minutes until a knife inserted in the center comes out clean. Let cool completely on a wire rack before slicing. Enjoy!