I love coffee, especially with a piece of cake on the side! This cake is really moist and only has nutritious ingredients. The cake taste amazing as breakfast with fresh yoghurt and fruit compote or just on its own with a cup of coffee or tea. Store in an airtight container.
1 loaf Ingredients: - 2 bananas - 100g coconut/buckwheat flour - 100g ground almonds - 20g sunflower seeds - 75g pecan nuts, roughly chopped - 1 1/2 heaped tsp. ground cinnamon - 1/4 tsp. vanilla extract - 1 tsp. baking powder - 1/2 tsp. baking soda - 4 tsp. instant coffee - 1 tbsp. boiling water - 3 large eggs - 125ml pure maple syrup - 60ml olive oil Method: Preheat the oven to 180C and grease a loaf tin or 12-hole muffin tin. Peel and mash the bananas in a bowl. In a separate large mixing bowl, combine flour, ground almonds, sunflower seeds, 60g of the chopped pecans, spices, vanilla, baking powder and baking soda. Dissolve the coffee in the boiling water in a jug, then whisk the eggs, maple syrup and olive oil in a separate bowl. Pour the wet ingredients, including the coffee, into the dry mixture and gently mix, before mixing through the banana mash. Use your own judgement -if the batter is too wet, add a little extra flour; if its too dry, drizzle in a bit more olive oil. Spoon mixture into your prepared tin. Top the loaf with the rest of the pecans and bake for 20-25 minutes, until a skewer inserted into the centre of the cake comes out clean. Allow the loaf to cool in the tin for about 10 minutes before gently removing and allowing to cool down completely on a wire rack.