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Rye Malt Banana Cake

Rye Malt Banana Cake


270-300g ripe banana, peeled weight
10g (2 tsp) BakeryBits Roasted Barley Malt (RBM) Flour
30g Blackstrap Molasses (Treacle)
2g (1 tsp) Steenberg Organic and Fairtrade Cinnamon Powder
200g caster sugar
3 medium eggs, about 150-180g total
100g sunflower oil, or another neutral-tasting oil
100g chopped walnuts
100g The Priors Stoneground Organic Rye Flour
100g strong white flour
10g (scant 3 tsp) Bioreal Organic Baking Powder

Quick to make, dairy-free and utterly rich, dark and delicious, this pound-cake style banana cake uses stoneground wholemeal rye flour and roasted barley malt flour to give a hearty texture and flavour. You can swap the walnuts for pecans if you like, or leave them out. Keeps very well, and freezes perfectly either as a whole cake or sliced. I've baked this in our BakeryBits Traditional 2lb or 900g Double-Coated Non-Stick Tin, which has high-sides and is very sturdy. Do check them out.


Have a 2lb loaf tin lined with non-stick baking powder, and heat the oven to 160C fan.

Put the banana, malt flour, molasses, cinnamon, and sugar in a mixing bowl and beat until fairly smooth: a handheld electric mixer makes this easy.

Beat in the eggs until smooth, followed by the oil. Mix in the walnuts. Add the rye and white flour with the baking powder and stir together evenly. Spoon this into the tin and bake for about 70 minutes until a skewer poked in comes out clean. Leave to cool in the tin.