Saturday, January 5, 2013

Decadent Banana Chocolate Chip Spelt Cake

Photographe by Leslie Perez. All rights reserved.

'Bananas have two times as many carbohydrates as an apple, five times as much Vitamin A and iron and three times as much phosphorus. In addition, bananas are also rich in potassium and natural sugars'. (http://www.lifescript.com) This banana chocolate chip cake is a first for me, and it turned out succulent. Hope you enjoy this recipe, perfect for an afternoon family gathering or breakfast on-the-go.

INGREDIENTS
  • 2 cups of spelt flour
  • 1 cup Tapioca flour
  • 1/2 raw sugar
  • 3/4 cup of semi-sweet chocolate chips
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 tablespoon of pure vanilla extract
  • 1/2 cup old fashioned rolled outs
  • 2 teaspoons of Xanthum Gum
  • 1/2 cup coconut milk
  • 3 large eggs
  • 1 teaspoon of salt
  • 1/2 cup of vegetable oil
  • 2 -3 bananas depending on size

DIRECTIONS
  1. Preheat your oven to 350 degrees Fahrenheit. Spread pam or a drop of oil throughout your bundt cake pans.
  2. In your mixer mix your sugar, oil, eggs and vanilla extract, until white and thick. Ad in the bananas.
  3. In a separate large bowl blend the flours, baking powder, baking soda, rolled oats, xanthum gum, and salt.
  4. Gradually incorporate your dry flour mixture into your sweet liquid  mixture, while gradually incorporating your coconut milk alternately. 
  5. Once mixed combined, blend in the chocolates, pour into your cake pan and into the oven.
  6. Bake for 40 minutes, until your inserted toothpick comes out clean, free of cake batter.
  7. Let cool for 15 minutes and serve.