This Banana and rum cake is delicious and egg and butter free , created by Gourmet Glow
Banana Rum Cake Recipe
A delicious egg and butter free cake from Gourmet Glow
Ingredients
| 150g | Raisins |
| 50g | Rum |
| 80g | Walnuts |
| 90g | Spelt Flour |
| 20g | Cornflour/ Potato Starch |
| 1 tbsp | Steenbergs organic Chai Spices / Cinnamon/ Nutmeg |
| ½ tsp | Baking Powder |
| ½ tsp | Bicarbonate Soda |
| 50g | Digestive Biscuits, finely ground |
| 190g | Banana, mashed |
| 80g | Maple Syrup/ Honey/ Brown Rice Syrup |
| 50g | Oil |
| 1 tsp | Steenbergs Organic Fairtrade Vanilla Extract |
| 1 tsp | Cider Vinegar |
| Half banana, Demerara Sugar, Maple Syrup to decorate. |
Method
- Preheat oven 180C. Grease a 1lb Loaf tin well. Set aside
- Pour the run over the raisins in a pan, bring to the boil then set aside for at least an hour to infuse.
- Mix the flours, spices, biscuits, and raising agents in a bowl with a whisk.
- In a separate bowl, mix the banana, maple, oil, vanilla and vinegar really well with a whisk.
- Add the dry mix and fold in with a spatula.
- Add the raisins with their soaking rum and the walnuts and gently fold in.
- Pour into the prepared tin, top with half a sliced banana and sprinkle generously with demerara sugar.
- Bake for 40-45 minutes or until a skewer comes out clean. Cool 5 minutes in the tin, turn out and brush the top with a little more maple while still warm. Cool completely before cutting and devouring!
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