Ingredients
1 cup wholemeal spelt flour
1 cup white spelt flour
2 tsp baking powder
1 tsp ground cinnamon
½ tsp bicarbonate of soda
½ cup desiccated coconut
1 pinch salt
½ cup rapadura sugar
2 eggs
lightly beaten
3 bananas
mashed
125g butter
melted
2 natural yoghurt
1 cup frozen blueberries
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Equipment
- 1 cake tin
- 1 baking paper
- 1 mixing bowls
- 1 oven
- 1 skewer
- 1 cake rack
Instructions
- Preheat oven to 175C (155C fan-forced). Grease a cake tin and line with baking paper.
- In one bowl, mix all the dry ingredients together. In another bowl, beat all the wet ingredients together. Make sure to leave your blueberries until the end.
- Fold the wet ingredients into the dry ingredients until just combined, then add the blueberries and gently stir through.
- Pour the mixture into your cake tin and pop into the oven for 40-50 minutes, or until skewer comes out clean.
- Leave to cool in the pan for 5 minutes before turning out onto cake rack. Serve and enjoy!
Notes
Tip
Enjoy a piece of warm cake with some whipped cream or a bit of butter – yum!
Variation
If you don’t want to use wholemeal spelt flour, you can use 2 cups of white flour instead (or vice versa).
