I love banana cake and it’s a good way to use ripe bananas. I like my bananas almost green so if they get brown I put them in the freezer, and use them for banana cakes or as sweeteners in smoothies.
I have 2 versions one with flour and one without:
Banana bread without flour:
3 bananas ripe defrosted
1 dl homemade unsweetened apple sauce
5 dl oat the fine quality
1 vanilla pod or 1 tsp vanilla sugar (the good quality without artificial substances)
1 tsp cinnamon
If it needs a more sweet taste I use maple sirup often when I serve it, but you can mix it in.
Mash the bananas and mix it with the apple sauce, vanilla and cinnamon.
Pure it in a small pan (i usually make it about 3 cm high) and bake in oven on 175 degrees Celsius in 15-20 minutes.
Banana bread with flour
100 g unsalted butter (room temperature)
1 dl cane sugar
1,5 dl buttermilk
1 pinch grounded clove
1 tsp cardamom
1/2 tsp cinnamon
3 organic bananas
1 dl hazelnuts
1-2 tsp baking powder
3,5 dl spelt (sighted)
Whip butter and sugar together until the sugar is dissolved. (it takes about 2-3 minutes)
Add 1 egg at a time and whip it good.
Add the spices.
Blend the bananas together with the nuts in a blender until the mix is crunchy. Add it to the dough.
Mix flour and baking powder. Add it to the dough.
Pour it into a bread pan and bake in a pre-heated oven at 175 degrees celsius in 55-75 minutes.