14 May, 2018
Banana Marble Bundt
Banana Marble Bundt
Refined sugar free, wholesome flours
Let’s go bananas this time and make ourselves this gorgeous and fluffy ‘Banana Marble Bundt’ made using natural Meridian Foods maple syrup as a sweetener, and spelt flour instead of white cake flour. This wholesome bundt is swirled with rich chocolatey cacao rich dough and topped with sweet Cashew and Maple syrup toppping. Absolute treat for afternoon tea ^_^ and very simple way to use up over ripe bananas.
INGREDIENTS
320g ripe bananas (around 3 medium)
100g Meridian grape seed oil
3 medium free range eggs
Pinch fine sea salt
1tsp vanilla extract
120g Meridian Maple Syrup
150g natural fat free yogurt
60g ground almonds
200g spelt flour
2 heaped tbsp (around 50g) of corn flour
1tsp baking powder
1tsp baking soda
30g organic cacao powder, I used Food Thoughts
100g dark chocolate chips
Topping
2 heaped tbsp Meridian smooth cashew butter
60ml Meridian maple syrup
pinch cinnamon
and some organic Coacoa nibs from Food thoughts
METHOD
Preheat the oven to 170’C and grease and flour well bundt tin.
Olace all wet ingredients (including bananas) in to the food processor and whizz them well till smooth.
Now, in a separate large bowl pour ground almonds and all the flours together with baking soda/ powder. Give it a mix with hand held whisk. Pour your blended liquid over the dry ingredients and mix well using hand whisk. Now, separate the batter in half and add chocolate chips in one half, and cacao powder in to another.
Pour the banana batter i to the prepared tin and dollop chocolate batter all around it. Using knife of chop stick make swirls with chocolate batter nicely spreading around banana one.
pop in to preheated oven and bake for about 45 minutes, or until skewer inserted in the middle will come out clean.
You can enjoy this cake for couple of days if stored in air tight container which will help to keep moisture sealed.
