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.

This Banana and rum cake is delicious and egg and butter free , created by Gourmet Glow

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!